How To make Cabbage Rolls with Sauerkraut& Pork
6 large cabbage leaves
(up to 8)
2 cups cooked rice
1/2 pound sausage meat
2 tablespoons onion :
finely chopped
salt and pepper to taste 2 cups sauerkraut :
(1 pound can)
1 smoked pork hock
paprika dairy sour cream
Cook cabbage leaves in small amount of boiling salted water for 3-4 minutes. Drain and dry on paper towels. Mix rice, sausage meat, onion, salt, and pepper. Fill and roll the cabbage leaves. Place half of sauerkraut in a skillet. Top with cabbage rolls and pork hock. Cover with remaining sauerkraut. Add enough water to cover and simmer for 2 hours, adding more water when needed. Sprinkle with paprika and serve with sour cream. Makes 6-8 servings.
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Grandma Matilda Cooking Traditional Hungarian Székey Káposzta Sauerkraut with Pork and Cream
Today Grandma Matilda is Cooking a Traditional Hungarian Székey Káposzta Sauerkraut with Pork and Cream
Ingredients:
3 Small Onions
250 Grams Rindless Back Bacon
1 Tin of Sauerkraut 400 grams
1 Sliced Cabbage
3 Cloves Garlic
3 Tablespoons of Cooking Oil
1 Kilogram of Pork (any)
1 Tablespoon of Paprika
1 Teaspoon Ground Black Pepper
250 ml of Sour Cream
Add Salt to taste
Watch Granny for Directions
Must be Served with Sour Cream
Total Cooking Time Approx 2 Hours until Meat is tender
hungarian cabbage rolls with recipe
So I am not the best cook ever obviously. But mountain raven has challenged us all to share recipes or try new things. So here's some cabbage rolls.
It's my first time ever trying them. And I'm stuffed right now , they were so good.
Stuffed cabbage rolls with sauerkraut! My dad's recipe, always brings me back to the old days.
Cooking my dad's famous stuffed cabbage rolls with sauerkraut. This is one of the meals that is always a time machine for me go travel back and remember the good old days. Super hearty and comforting!
Authentic Hungarian Sauerkraut and Pork Goulash Recipe (How to Make Pork Goulash) #ultragustibus
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How to make Pickled Cabbage head for Cabbage Rolls | Cum sa faci varza murata pentru sarmale
Pickled cabbage is a full head of cabbage, core removed, that has been fermented in a salt brine. It is a traditional Eastern European food, commonly used to make cabbage rolls. Cabbage rolls are an important food for family celebrations, Christmas and Easter.
Stay tuned and I will show you how I make cabbage rolls using this pickled cabbage.
Ingredients:
- cabbage
- horseradish
- peppercorns
- picklinh slat
Instructions:
- clean the cabbage, removing the damaged leaves
- cut the core
- Continue the same with the rest
- add 1 tbsp of pickling salt in the cabbage spine
- peel the horseradish and we cut it in 8 pcs
Brine
For the brine - I use 40g of pickling salt for each 1l of water
My pot is 10 l so I used 400g of salt
Final assembly:
Add 2 pcs of horseradish on the bottom of the container and few peppercorns
Put one cabbage, add 2 pcs f horseradish and continue until the Container is full
pour in the brine until it covers the cabbage
press down the cabbage with a plate and a weight to make sure it stays in brine
Put the lid on and keep th container in a cold place for 2 months
Ingrediente:
- varza
- hrean
- piper boabe
- sare grosiera
Instructiuni:
- curatati vraza, inlaturand frunzele de deasupra
- taiati cotorul
- continuati cu restul de varza
- adaugati 1 lingura de sare in fiecare varza
- curatati hreanul si taiati-l in 2 bucati
Saramura
- am folosit 2 linguri de sare - 40g pentru fiecare litru de apa
- oala mea are 10 litri deci am folosit 400g de sare
- am pus 2 bucati de hrean pe fundul bidonului si cateva boabe de piper
- adaugati varza, 2 bucati de hrea iar si tot asa pana se umple bidonul
- adaugati saramura pana cand acopera varza
- impingeti varza sa stea complet in saramura - eu am folosit o farfurie si o piatra ca greutate
- Puneti capacul si pastrati la rece pentru 2 luni sau pana cand este gata