Just a few hints to use, or not, as you see fit. I've been making cabbage rolls for over 40 years & they are always a big hit. I got the recipe from a Hungarian lady. I use a combination of ground beef & ground pork (& ground veal if I can find it) mixed with onions & rice....and lots of Hungarian Sweet Paprika (4-6 Tbls)....depending on how many rolls you are making. I usually make 20 - 30 rolls at a time. Also, I use a large can of tomato juice with an equal amt of water, making sure the rolls are covered. I line the bottom of my roasting pan with coarsely chopped cabbage leaves & cover the top of the rolls with more cabbage leaves. Some use sauerkraut to line the pan & put between the layers & on top of rolls. I always slowly simmer mine on top of the stove. The only problem I've had is finding a cabbage with large leaves. They trim them so much in the stores. I've even had the produce manager save the outer leaves for me. An optional ingredient would be to add a couple of dashes of cinnamon in the meat mixture.
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Just a few hints to use, or not, as you see fit. I've been making cabbage rolls for over 40...