Stuffed cabbage Hungarian Style by Magdi
HTML-код
- Опубликовано: 22 ноя 2022
- Stuffed Cabbage Hungarian style by Magdi
Ingredients:
2 cans sauerbkraut
2 onions sliced
1 onion chopped
1 tablespoon paprika
1 tablespoon oil
3-4 bay leaves
Stuffing:
2 lb. ground pork
1 onion minced
2 tablespoons paprika
2 eggs
1 cup rice (almost cooked)
1 teaspoon Vegeta
1 teaspoon black pepper
1/2 teaspoon marjoram
1 teaspoon greek seasoning (optional)
2 smoked ham hock or turkey neck fully cooked before add it to the sauerkraut.
You can add, garlic, ground caraway seed. It's up to your taste.
When I warm up the stuffed cabbage I sprinkle 1 tablespoon four on
the top, mix and the little flour will give a good taste.
Please watch the video and follow the steps.
Bake it on 350 F 1/2 hour mix gently and after cook for another 1/2 hour. Don't over cook.
Like, share and subcribe to Gourmet Hungarian Channel.
Have nice cooking! 
Хобби
Happy thanksgiving to all my supporters and viewers! ❤
Magdi!!!!!!!! Happy Thanksgiving to you and your family!!!! Michael. 😊😊😊😊😊😊
Excellent stuffed or unstuffed cabbage! 😊😊😊
Большое спасибо, Магди! Очень приятно было с Вами познакомиться. Подписалась на канал. Успехов Вам и всего доброго!
Isten Hozott! My mom always did half ground beef half ground pork. I love seeing all the variations. (My daughter doesn't care for the cabbage leaves so we make about half of the meat mixture without the cabbage leaves.) Thank you for sharing! Koszi! xoxo
Hello Magdi, I really like your channel the ingredients and the different cooking methods. I really like the Eastern European countries and the foods unique to them. We have a Deli restaurant store that sells meats and sausages from there. I love the Polonaise brand sauerkraut from Poland it is my favorite. I am learning to make my own fermented sauerkraut this year but I did not get any flavor except the salt flavor. So I will be testing more Ideas this winter. I will use and grow all my own cabbage next year. By the way I did see your video on sauerkraut fermentation with airlock. I remember watching that one before. I am going to re-watch it and make the sauerkraut with that recipe. I love good stuffed cabbage rolls and I like the smoked meats you used. Thank you for this video today!
Oh yes in cabbage water she put vinager and ground caraway and couple shakes of dehydrated onions. So many way's people do it! So interesting!
Well! I never saw Cabbage Rolls in this manner! 😊
My Grandmother was Czech and wedid stuffed cabbage rolls by the roasting pan full!
We trim the cores/stems with knife, to reduce the hard parts. Save them for bottom of pan, in case there was any scorching.
Large cabbage, leaves split in half. Meat fried with salt, pepper, paprika, garlic, chopped onions. Then fry rice in spiced and meat drippings, uncooked and dry rice. No eggs or smoked meat. Roll each leaf with meat. Place in pan, side by side and tight. Cover with plain tomato juice. Cover and bake for 3 hrs, since it is a huge pan.
I can see why you are doing this way. I think it IS delicious. What you do with your meat rolls, i call "meatloaf" or possibly "home made burgers". Egg is the binder, yes. And since you use Saurekraut, the rice needs precooking.
In our version the rice absorbs the meat juices and tomato.
I will try your version, since inadore saurekraut !! ❤
I learned to cook it from a Hungarian friend. She told me there as much recipes as families .
I use cumin, vinegar and bayleaves in the water i cook the cabbage head in. No garlic but off course vegeta, salt, peper , paprika and cumin
Ground beef/ minced meat and raw rice in de leaves and a smoked csülök, is that called knuckle in English?
Thank you for uploading this video Magdi
I bet it would be good to use the sour kraut juice in your pressure cooker instead of the water.
I watch many "hungarian cooks." You are the best and closest to how my mom and I cook! She, God rest her soul, used vegeta in everything! She simmered her káposzta with vegeta and bayleaf. I had to stand over that pot pulling the leaves off the cabbage as it cooked because she didn't want soggy cabbage. Sometimes sge would grind smoked ham with the meat. She liked to use meatloaf mix or chuck and pork. She sautee onion and 8 garlic cloves. But, she had a lot of meat! Like 5, 6lbs. My god I can hear her speak now. She made 100+ tolted káposzta and would freeze some. We loved it! You do a good..great job! Do you ever make csalamade? We use to have a german deli called Ehlmer's that sold the best! Red peppers stuffed with sourkraut. Do you grow hungarian peppers? Do you buy seeds somewhere? I tried to buy seeds but it is not the same! I wish my uncle was alive. I know he would send me some. Thank you for you and your wonderful cooking knowledge! Boy, I would love to meet you! ❤
You can find csalamade on my site just look for it.