Hungarian Stuffed Cabbage Recipe

Most of us remember some special family recipes that we grew up on, and the country of origin of your kin folk generally has a lot to do with these dishes that were often brought over from the “old country.” My grandparents were Hungarian, and in fact their parents were born in Hungary, so my grandmother was steeped in Hungarian cuisine while she was growing up in her mother’s kitchen. Her signature dish was stuffed cabbage, and it is truly a satisfying and delicious culinary treat. Below is a recipe for tasty, authentic Hungarian stuffed cabbage.

Ingredients:

1 large head cabbage
1/2 pound ground beef
1/2 pound ground pork
1/2 c. rice, uncooked
1 1/2 tsp. salt
1/4 tsp. pepper
1 diced onion
1 egg
Two large cans diced tomatoes
3/4 c. water

Directions:

Cut the core from head of cabbage, wash, place in large pot of boiling water. Cook for about ten minutes. Remove from stove and let stand for about fifteen minutes and then peel leaves. Combine ground beef, ground pork, onion, rice egg, and garlic powder, salt, and pepper in a mixing bowl and mix thoroughly. Put a spoonful of meat mixture at base of each leaf and roll. Arrange cabbage rolls in kettle with diced tomatoes and water. Cover and simmer over low heat for 1 1/2 hours.