Stuffed cabbage

Many versions of this dish exist withing Hungary, and many more in the Mediterranean region. This is how my mum makes it.

Ingredients
1 green cabbage
4-5 slices of smoked bacon
1.5 pound ground turkey
3 garlic cloves
1 small yellow onion
0.25 tsp ground black pepper
0.5 tsp paprika
1 cup rice
2 tbsp Piros Arany (Hungarian paprika paste)
200mL tomato sauce
2 tbsp sugar
salt
sour cream for serving

Preparation
Precook the 1 cup of rice in 1.5 cup of water.

Remove the stem from the cabbage, without cutting into the leaves. Bring a large pot of lightly salted water to a boil. Immerse the cabbage and cook until the leaves can be peeled apart.

Remove the cabbage from the water and peel the leaves off. Take a pot and cut the small inside leaves into the pot, spreading them evenly around on the bottom. Lay the bacon slices on top.Take the ground meat and mix it with the pre-cooked rice, 2 cloves of minced garlic, the very finely minced, or even grated onion, the black pepper, paprika and some salt to taste.

Now take your cabbage leaves and cut off the thick vein of each leaf, making them more flexible. Add handfuls of ground meat-rice filling to each, rolling them up tightly and layering them seam-side down onto the shredded cabbage and bacon.Add water to the pot, not quite covering the cabbage rolls. Add the remaining clove of garlic, the Piros Arany and salt to taste. Bring to a boil and simmer for 35-40 minutes covered.Add the tomato sauce and sugar to the sauce and simmer for a few more minutes. At this point you can adjust the sauce for salt and other spices.

Serve with sour cream and a nice crusty white bread.

Comments

  1. I think these are better with saurkraut (whole leaves), but fresh cabbage prepared in this recipe works well, too.

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