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One Dish Meal
a true Hungarian meal-----
This recipe was brought to the
USA by my
Dad. My Dad was born in Szigetvar,
Hungary. It has some very minor
modifications by my Mom.
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!!!!
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