Difference between revisions of "Hungarian Cabbage Rolls"
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* 1 can [[tomato soup]] (or ¼ cup [[ketchup]]) | * 1 can [[tomato soup]] (or ¼ cup [[ketchup]]) | ||
| − | == | + | == Procedures == |
# Cook the [[onion]] in [[lard]] until soft, then add [[paprika]]. | # Cook the [[onion]] in [[lard]] until soft, then add [[paprika]]. | ||
# Then combine the ground [[pork]], [[salt]], [[pepper]] and [[rice]]. | # Then combine the ground [[pork]], [[salt]], [[pepper]] and [[rice]]. | ||
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# Enjoy. | # Enjoy. | ||
| − | [[Category: | + | ==References== |
| − | [[Category:Hungarian | + | <references/> |
| + | [[Category:North American cuisine]] | ||
| + | |||
| + | [[Category:Meat Recipes]] | ||
| + | [[Category:Hungarian cuisine]] | ||
[[Category:Cabbage Recipes]] | [[Category:Cabbage Recipes]] | ||
[[Category:Ground pork Recipes]] | [[Category:Ground pork Recipes]] | ||
Latest revision as of 16:19, 11 July 2012
Description
When I make these, I use half ground round and half ground pork. I use shortening in place of the lard; although my husband would prefer the lard.
- Contributed by World Recipes Y-Group
Ingredients
- 1½ pounds ground pork
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon paprika
- 2 tablespoons lard
- ½ cup onions, finely chopped
- ½ cup rice
- 1 head cabbage
- 1 can tomato soup (or ¼ cup ketchup)
Procedures
- Cook the onion in lard until soft, then add paprika.
- Then combine the ground pork, salt, pepper and rice.
- Then pour the onion mixture over this and mix very well.
- Remove the core from the cabbage and steam until the leaves just wilt.
- Separate the leaves and remove the back rib from the cabbage with a knife.
- Then wrap meat mixture in cabbage and place in a pot.
- Pour tomato soup (I prefer the ketchup) over the rolls and add enough water to cover and some to spare.
- Boil for 45 to 60 minutes.
- Enjoy.
