Hungarian Stuffed Cabbage Rolls

"From my collection of handwritten recipes 1960's."
 
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photo by golddigge-wally photo by golddigge-wally
photo by golddigge-wally
photo by golddigge-wally photo by golddigge-wally
photo by golddigge-wally photo by golddigge-wally
photo by golddigge-wally photo by golddigge-wally
photo by golddigge-wally photo by golddigge-wally
Ready In:
1hr 45mins
Ingredients:
14
Yields:
8-10 cabbage rolls
Serves:
4-6
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ingredients

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directions

  • Mix beef and pork. Season with 1/2 teaspoons salt, thyme,and pepper. Add the rice, 1 chopped onion and beaten egg. Mix well. Shape into 8-10 small rolls. Parboil cabbage leaves 5 minutes. Wrap each roll in a cabbage leaf and tie securely with string. Put in a skillet with tomato juice, 1 cup water, and meat paste (bouillon). Add shortening, the other onion, parsley and about 1/2 teaspoons salt. Cover and simmer 1 hour. Turn rolls occasionally. Season to taste, then thicken sauce slightly with flour blended smooth to thin paste with cold water. Remove strings. Serve rolls with gravy poured on them.

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RECIPE SUBMITTED BY

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