My mother in-law makes wild cabbage rolls,she is from Hungary.Does anyone have a recipe for them.?!
ah pu i could do this from memory lol
cabbage rolls(hallupki)
1 head of cabbage
2lbs ground beef
1 cup recipe of white rice prepared according to package(yeilds about 3 cups when done)
1 onion chopped
3 15 oz cans of stewed tomatoes
salt
garlic powder
first get a large pot of boiling water with about a tablespoon of salt get it to a roaring boil. Take the head of cabbage and take the core out. this is difficult be careful.. once the core is out you then place it into the boiling water. what we are doing is scalding the cabbage and helping the leaves release from the head. get a set of tongs and start geting the leaves off the head. once they are released then place them in a bowl(we'll need these later. get as many of these off as you can untill you have it about the size of a softball.
lets prepare the stuffing. put the ground beef in a bowl and the prepared rice. add 1 tsp of salt and 1 tsp of garlic powder. mix like you would for a meat loaf.
take handfulls of the meat mixture and place it across the vein of the leaf and roll and tuck intil its all enclosed. place in a roaster pan bottem. continue untill you have no more stuffing left.(i have a good recipe for the remains of the cabbage so hold on to the leftover cabbage)
Once the cabbage rolls are in the pan drzzle all of the cans of stewed tomatoes all over the rolls and put the chopped onion all over the top of tomatoes. cover with the lid and bake at 350 for an hour and a half.
ok you have leftover cabbage. you can now make an awesome side that my grandmother and great grandmother used to make with it. remember they didn't like to waste in the old country.
cabbage noodles(halluski)
You need
the leftover cabbage including the middle part
1 stick of butter
1 tsp salt
1 package of prepared egg noodles
slice all the leftover cabbage. on the stove top get your dutch oven pot and melt butter in the bottem of it. put all the sliced cabbage in the pot and fry untill nice and soft. don't worry about brown makes it wonderful.
prepare noodles . once done add the cabbage to the noodles and mix. gotta make this because it makes it authentic.
contrary to your belief the hungarians including my great grandmother got this recipe from the slovocs. most hungarians could speak slovoc and often intermingle.
I had lots of fun with my grandma making this. she used to tell me stories about my great grandmother while we were making these. it's been 25 yrs since we used to make this together but I have always made this because it's just darn good.
Answers: hungarian decendant here getting cookbook
ah pu i could do this from memory lol
cabbage rolls(hallupki)
1 head of cabbage
2lbs ground beef
1 cup recipe of white rice prepared according to package(yeilds about 3 cups when done)
1 onion chopped
3 15 oz cans of stewed tomatoes
salt
garlic powder
first get a large pot of boiling water with about a tablespoon of salt get it to a roaring boil. Take the head of cabbage and take the core out. this is difficult be careful.. once the core is out you then place it into the boiling water. what we are doing is scalding the cabbage and helping the leaves release from the head. get a set of tongs and start geting the leaves off the head. once they are released then place them in a bowl(we'll need these later. get as many of these off as you can untill you have it about the size of a softball.
lets prepare the stuffing. put the ground beef in a bowl and the prepared rice. add 1 tsp of salt and 1 tsp of garlic powder. mix like you would for a meat loaf.
take handfulls of the meat mixture and place it across the vein of the leaf and roll and tuck intil its all enclosed. place in a roaster pan bottem. continue untill you have no more stuffing left.(i have a good recipe for the remains of the cabbage so hold on to the leftover cabbage)
Once the cabbage rolls are in the pan drzzle all of the cans of stewed tomatoes all over the rolls and put the chopped onion all over the top of tomatoes. cover with the lid and bake at 350 for an hour and a half.
ok you have leftover cabbage. you can now make an awesome side that my grandmother and great grandmother used to make with it. remember they didn't like to waste in the old country.
cabbage noodles(halluski)
You need
the leftover cabbage including the middle part
1 stick of butter
1 tsp salt
1 package of prepared egg noodles
slice all the leftover cabbage. on the stove top get your dutch oven pot and melt butter in the bottem of it. put all the sliced cabbage in the pot and fry untill nice and soft. don't worry about brown makes it wonderful.
prepare noodles . once done add the cabbage to the noodles and mix. gotta make this because it makes it authentic.
contrary to your belief the hungarians including my great grandmother got this recipe from the slovocs. most hungarians could speak slovoc and often intermingle.
I had lots of fun with my grandma making this. she used to tell me stories about my great grandmother while we were making these. it's been 25 yrs since we used to make this together but I have always made this because it's just darn good.
INGREDIENTS:
* 12 cabbage leaves
* .
* Filling:
* 1 pound ground beef
* 3/4 cup cooked rice
* 1/2 cup finely chopped onion
* 1 egg
* 2 teaspoons salt
* 1 teaspoon pepper
* 1/2 cup milk
* .
* Sauce:
* 1 cans (8 ounces ) tomato sauce
* 1 can (14.5 ounces) diced tomatoes, undrained
* 3 tablespoons sugar
* 2 tablespoons vinegar
* 1/2 cup water
* 2 tablespoons cornstarch mixed with 1/4 cup cold water
PREPARATION:
Drop cabbage leaves into boiling salted water; cover and cook for 3 minutes. Drain well. For filling, combine ground beef, rice, onion, egg, and salt, pepper, and milk. Mix well and divide into 12 portions. Place a portion into the center of each cabbage leaf. Roll leaf around filling; fasten with toothpick. Place in a baking dish. For sauce, combine tomato sauce, tomatoes, sugar, vinegar, and 1/2 cup of water and pour over cabbage rolls. Bake covered in a preheated 350° oven 40 to 45 minutes. Remove rolls and discard toothpicks. Place pan with juices over medium heat or transfer the juices to a saucepan and place over heat; stir cornstarch and water mixture into the sauce; bring to a boil and cook until thickened.
Recipe for cabbage rolls serves 6.
I thought I'd ad mine, but no use... it's cooked the same way in Poland.
My grandmother would make halluski, but she would use sauerkraut instead. She used to cook onion and sauerkraut in bacon fat, and toss it with the egg noodles and crumbled bacon, adding some of the reserved sauerkraut liquid to flavor it.
I am a former chef and have worked with alot of other Europeans including Hungarians, they generally use ground pork, caraway seed, and cumin, they make the filling raw and cooked it in a sauce with saurkraut like the one lady said, and I use the outer leaves for a buffer in the bottom of the pan.
A slow even cooking, in the oven 325 for 2-3 hours, you can saute some onions and bacon to flavour the sauce and juice there cooked in, I like to serve mine with a dollop of sour cream fried onions and the Hungarian dumpling similar to German Spatzeli, or if not a bed of rice or broad egg noodles tossed in the sauce like pasta.
Sorry no I dont