John Myers
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Hungarian Cabbage Rolls / Cabbage Rolls in Tomato Sauce (Töltött Káposzta)
The perfect hungarian cabbage rolls / cabbage rolls in tomato sauce (töltött káposzta) recipe with a picture and simple step-by-step instructions.
The abundance
- 500 g Mixed minced meat
- 150 g Rice
- 4 piece Clove of garlic
- 1 piece Onion
- 1 piece Soup cubes
Tomato flour sweat
- 2 tbsp Flour
- 140 g Tomato paste
- 1 tsp Sugar
Generally
- 1 piece Fresh white cabbage
- 3 piece Pointed peppers green
- 1 piece Soup cubes
- 6 disc Mixed with bacon, sliced
- Salt
- Pepper
- Oil
Dishes history
- Hungarian cabbage roulades based on my mother-in-law’s family recipe: Cabbage roulades are regularly prepared in Eastern Hungary, they are best eaten with bread as a snack or main meal, and when guests come, these home-made delicacies are served (in Hungary, no guest is allowed to go hungry).
The abundance
- Put rice and minced meat in a bowl. Finely grate the onion and garlic. Dissolve a soup cube with a little water and then mix the whole mixture well with salt and pepper.
preparation
- Remove the stalk from the cabbage. Lightly steam the cabbage / white cabbage so that the individual leaves can be easily removed. Remove the hard stems. Chop the small leaves and the bell pepper.
The roulade
- Put some filling on a sheet, fold in the edges and roll up the roulades.
Cook the roulades
- Put some oil in a large saucepan. Line the bottom with half of the cut cabbage and the pepper strips (I had to use red pointed pepper, but green ones are usually used). Add 3 slices of bacon / garlic meat / smoked meat.
- Place the roulades on top. Alternatively, or for a change, you can also mix in stuffed peppers.
- Finally, cover with some bacon and the rest of the cut cabbage.
- Dissolve a soup cube (in the water with which the cabbage was stewed as it already contains flavorings) and pour water on the filled roulade pot until it is flush.
- Weigh down the whole thing, bring to the boil briefly and then let it simmer for about 45 minutes. Salt and pepper, do not stir.
Tomato flour sweat
- Heat some oil in a small saucepan. Stir in flour and brown lightly while stirring constantly.
- Add the tomato paste (2-fold concentrated), add sugar, stir and use approx. 8-10 scoops to pour in the stock from the roulade pot.
- Pour the sweat over the roulades, carefully fold in (do not stir otherwise the roulades will be damaged) and let it steep again on a low level briefly – for about 5 minutes.
Serving suggestion
- The roulades are traditionally served with sour cream (creme fraiche) and bread.
tip
- When cold, the roulades can be kept for a few days in their own juice and, in addition to their taste, they are still too good.
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