a true Hungarian meal-----

This recipe was brought to the USA from Szigetvar,
Hungary. I have made some very minor
modifications.

HUNGARIAN STUFFED
CABBAGE

OR

HUNGARIAN STUFFED
BELL PEPPERS

INGREDIENTS:

cabbage, 1 head / or, substitute: 10-15
hollowed out bell peppers
ground beef, 2 lbs.
white rice, 1/2 cup
sauerkraut, 1 regular can
tomato juice, 1 large 46 oz. can
flour, 3 tbsp.
vegetable shortening, 3 tbsp.
salt
pepper
paprika
egg, 1

SPECIAL ITEM:

toothpicks, 1 box . {Optional}

Steaming

Steam 1 head of cabbage for 10 minutes. Take
several leaves off cabbage, one at a time.

Stuffing

Mix uncooked ground beef, rice, salt, pepper,
paprika (Season to taste.), and egg. Make into balls,
then wrap each ball in a cabbage leaf (or, insert each
ball into a hollowed out bell pepper). Fasten with
toothpicks.

Slow Cooking

Take 1 can of sauerkraut and rinse salt out in cold
water. Place sauerkraut in a 3-6 quart sauce pan.
Cover with water. Add 1/2 can (about 1 quart) of
tomato juice. Cut up the remainder of the cabbage
that was left over from making the cabbage balls.
Bring mixture of sauerkraut, water, tomato juice,
and cabbage to a boil. Add cabbage balls. Cook
approximately 1 hour and 15 minutes.
Simmer till cabbage is tender.

Thickening

In a 1 quart sauce pan (a small pan), melt 2 rounded
tablespoons of vegetable shortening. Add about 3
rounded tablespoons of flour. Stir. Add
paprika--just for color, or for taste--best is
Hungarian paprika. Add enough tomato juice to
thicken. As soon as it thickens turn off stove.

Stirring

Stir thickening into cabbage-ground beef-rice
mixture that has been cooked for one hour. Blend in
and simmer for 5 minutes.

Now it is ready to eat!!!!

Go back to my home page