Houswife
No Lactose
Egg free
12
Portion
120
Minutes
Hungary
season: Winter
occasion: 4Family, 4Holidays
origin: Traditional (National&Religious)
Panna
Hungary
This is a traditional one-course meal in Hungarian kitchen especially prepared at christmas and new years eve. Check the how to's for preparation of cabbage and right steps of stuffing the rolls. First you need to boil enough water to cover the cabbakóge and blanched the leaves.
For the filling you need to have minced meat and the listed ingredients. First wash the barley and cook it just for 15-20 minutes, once it is getting cold add to the meat and finish to knead the meat and form equal size of balls fit to the number and size of cabbage leaves.
After formning the cabbage rolls put into a large pot, starting at the bottom and finishing at the top with shredded cabbage. Add enough water, a table spoon salt and tomato juice to cover cabbage and cook it at least 1,5-2 hours. Once the filling getting soft prepare a light brown roux and add a tablespoon sweet paprika after removing from the heat. The roux should prepare with liquid gained from the cooking. Once the roux is enough soft add to the cabbage and continue the cooking for half an hour. Serve with sour cream and fresh bread, really delicious on next day and after.
.jpg "Hungarian ratatuille (lecso)")