Hungarian Cabbage Rolls Recipe

Hungarian Cabbage Rolls

Paprika comes in five grades of pungency: from the dark red and very mild "delicacy" paprika to the very pungent light red "rose" paprika. In Hungary paprika is not a garnish, but rather, an integral part of the dish.

Ingredients:

Filling
1 lb. ground pork
1 lb. ground beef
1 tbsp. olive oil
1 tsp. salt
2 tsp. pepper
3 tsp. parika
1 cup rice
2 cloves garlic, finely chopped
1 med. onion, finely chopped

Sauce
1 tbsp. paprika
2 tsp. pepper
1 tsp. salt
1 can tomato soup
1 can sauerkraut
1 lg. can diced tomatoes
2 heads green cabbage

Directions

Sauté onion in olive oil until soft.

Add the meats and spices and brown.

Drain meat and put into a bowl; stir in the rice.

Combine all of the sauce ingredients in a pot and bring to a light simmer.

Remove the core from the cabbage and steam in a pot of boiling water until the leaves just wilt.

Separate the leaves.

Place 1-2 tablespoons of meat mixture in cabbage leaves; fold sides and roll up.

Use a toothpick to secure rolls, if desired.

Place in a pot of sauce, and simmer for 60-90 minutes.

Makes 10-12 servings.

Courtesy of Executive Chef Robert Skalnik, Viking River Cruises.