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May 5, 2022
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Cabbage rolls in Hungarian: a traditional recipe

Cabbage rolls in Hungarian: a traditional recipe

The proposed recipe is distinguished by an unusually tasty minced meat. Be sure to cook!

Recipe of dish

Ingredients:

  • 1 head of white cabbage;
  • 2 onions;
  • 100 g fat;
  • 0.5 kg of minced meat;
  • 2 eggs;
  • salt and pepper to taste;
  • vegetable oil.

For filling:

  • 125 ml cabbage hole;
  • 3 art. l. tomato paste;
  • 2/3 stack. white wine;
  • 1 st. l. ground red pepper;
  • salt to taste;
  • 1 bunch of greens.

For sauce:

  • 250 g sour cream;
  • 1 st. l. torment;
  • 1 can of pickled mushrooms.

Cooking:

  1. Take a medium-sized head of cabbage, cut the stalk.
  2. Disassemble the head of cabbage into leaves, place them in a saucepan with salted water and, bringing to a boil, steam for 10 minutes. Leave the broth.
  3. Pour rice with water, put on fire, bring to a boil, remove from heat and cover with a lid so that the rice steams a little.
  4. Peel the onion, cut into small cubes and fry in lard until golden brown.
  5. For the filling, mix minced meat, eggs, fried onions, salt and pepper everything to taste.
  6. Remove the steamed cabbage from the pan, let it cool slightly, then disassemble it into leaves.
  7. From each leaf, cut off the hard part at the base of the leaf with a knife.
  8. Put the filling on the cabbage leaves and roll up the envelopes.
  9. Fry the cabbage rolls on both sides in a frying pan in hot vegetable oil and place in a baking dish.
  10. Wash the greens, dry and finely chop.
  11. For pouring, combine cabbage broth, wine, tomato paste, herbs, season everything with red pepper, salt, mix and pour cabbage rolls.
  12. Bake them in the oven for about 1 hour at 200°C.
  13. For the mushroom jar sauce, drain the marinade. Fry the flour in vegetable oil until golden brown, add sour cream, mushrooms and simmer everything, stirring, for about 10 minutes.
  14. Pour the finished cabbage rolls with sour cream, garnish with herbs and serve with mushroom sauce.
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