Authentic Hungarian Stuffed Cabbage Rolls Recipe (Sour Cabbage Rolls) #homemaderecipesfromscratch
➡️ Experience the rich flavors of Hungary with our Authentic Stuffed Cabbage Rolls recipe, featuring a unique twist of using pickled cabbage. These hearty and satisfying cabbage rolls are a true culinary delight, showcasing the vibrant and bold flavors of Hungarian cuisine. Join us on a culinary adventure as we guide you through the steps of creating this traditional dish with a flavorful twist.
Our Authentic Stuffed Cabbage Rolls begin with tender cabbage leaves that have been lovingly pickled to add a tangy and zesty element to the dish. The pickled cabbage infuses the rolls with a delightful tartness that complements the savory filling, creating a harmonious balance of flavors. The filling itself consists of a blend of ground meat, rice, onions, and aromatic spices, all cooked to perfection.
Rolling the cabbage leaves around the flavorful filling is a labor of love, and our video tutorial will guide you through the process, ensuring that each roll is perfectly assembled. The cabbage rolls are then simmered in a rich and savory tomato-based sauce, allowing all the flavors to meld together and create a comforting and satisfying dish.
The result is a plate of tender and succulent Stuffed Cabbage Rolls that are bursting with flavor. These delightful rolls can be enjoyed as a main course, accompanied by crusty bread or served with a side of creamy mashed potatoes. They are a perfect choice for family gatherings, holidays, or whenever you crave a taste of authentic Hungarian cuisine.
Discover the essence of Hungarian cooking with our Authentic Stuffed Cabbage Rolls recipe. Watch our video tutorial, follow our detailed instructions, and immerse yourself in the flavors and traditions of this beloved dish. Don't forget to like, comment, and subscribe to our channel for more mouthwatering recipes that transport you to different culinary destinations. Get ready to savor the unique combination of pickled cabbage, savory filling, and aromatic spices in these Authentic Hungarian Stuffed Cabbage Rolls, where every bite is a true taste of Hungarian heritage.
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Vegetarian Stuffed Cabbage
Perfect for Rosh Hashanah, this recipe is best when made over two days.
Kosher Stuffed Cabbage with Ground Lamb
Coming up on The Prairie Street Culinary Kitchen
Chef Randy will teach us how to make Kosher Stuffed Cabbage with Ground Lamb using Prairie Street’s Lamb Premium Blend Ground that can be purchased here:
Kosher Stuffed Cabbage with Ground Lamb
By Chef Randy
Stuffed Cabbage is a beloved traditional dish that has been shared at holiday feasts for centuries. By swapping the ground beef for ground lamb, Chef Randy introduces us to a richer version of this family favorite. The luscious fat and juices from the lamb combine with the acidic tomatoes and sweet brown sugar to render a dish so flavorful you won’t want to wait for Succoth to make it!
Ingredients List for the Kosher Stuffed Cabbage with Ground Lamb
1 head green cabbage, core removed
1 ½ pounds of Prairie Street’s Lamb Premium Blend Ground
½ large red onion, finely minced
½ large red onion, sliced
2 tbsp fresh parsley, loosely chopped
½ cup parboiled rice
2 eggs
16 ounces tomato sauce
16 ounces whole peeled tomatoes
½ cup light brown sugar
1 lemon, freshly juiced
Kosher salt
Freshly ground black pepper
To Prepare the Stuffed Cabbage
Preheat oven to 350°F.
Fill a large stock pot about half way up with water, add a generous pinch of Kosher salt, and bring to a boil. Once boiling, use a spider or large slotted spoon to carefully place the whole cabbage into the stock pot. Cook until tender.
To the ground lamb, add the minced red onion, chopped fresh parsley, parboiled rice, raw eggs, Kosher salt, and freshly ground black pepper. Using your hands, thoroughly combine the mixture.
Form loose lamb meatballs the size of tennis balls and set aside on a sheet pan or plate. The mixture will yield about nine lamb meatballs.
Remove the tender cabbage leaves from the boiling water and place them directly into a large bowl of ice water to stop the cooking process. If any cabbage leaves rip during this process you can use them to line the bottom of your pan.
Carefully remove nine nice cabbage leaves to use for the stuffed cabbage, carefully removing any excess core with your knife. With the seam-side down, lay the lamb meatball mixture into the center of each leaf and roll into a package. Place each stuffed cabbage open side down into your pan.
Build the sauce for your stuffed cabbage by scattering your ingredients directly on top: sliced red onion, tomato sauce, and whole peeled tomatoes. Season with Kosher salt, freshly ground black pepper, light brown sugar, and finish with the freshly squeezed juice of one lemon.
Cover your pan with a tight fitting lid and place in a 350°F oven for approximately one-hour to one-hour and twenty-minutes. During the cooking process the sauce will slightly reduce and the ground lamb stuffed cabbage will slightly expand.
Serve your ground lamb stuffed cabbage dressed with some of its rich juices for a truly delicious and elevated - yet traditional - meal.
Bon appetit!
Video Content:
00:00 Intro
00:41 Prep
11:05 Cook
11:42 Taste
#kosheryoutube #koshercooking #kosherlamb #koshermeat #kosherhowto #kosher #kosherkitchen #bestkoshermeat #koshercookingshow #kosherrecipe #prairiestreetco #prairiestreet
How To Make Stuffed Cabbage Rolls - Japanese Version (Recipe) ロールキャベツの作り方 (レシピ)
Delicious and savory stuffed cabbage rolls served in a delicate tomato based sauce, perfect food for a potluck or dinner party on a cold day!
For the complete recipe, please visit:
Ingredients:
½ large onion
2 Tbsp. olive oil, divided
1 large head of cabbage (will need 12 cabbage leaves)
2 ½ tsp. kosher salt, divided
1 lb. (453 g) ground meat (preferably ¼ lb. pork and ¾ lb. beef)
1 Tbsp. all-purpose flour
½ Tbsp. butter
Parsley for garnish
For Stuffing
1 egg
⅓ cup (20 g) panko
2 Tbsp. milk
½ tsp. nutmeg
1 tsp. salt
Freshly ground black pepper
For Sauce
2 bay leaves
1 large garlic clove, minced
1 (14.5-oz, 411 g) can of diced tomatoes
1 Tbsp. white wine
1 cup (480 ml) chicken/vegetable stock
Equipment you will need
6 ¾ QT. oval Dutch oven or equivalent size pot
12 toothpicks (optional)
Otoshibuta (drop lid) or aluminum to make drop lid (link in the blog)
Music courtesy of Audio Network:
Little George
By Your Side -3
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Make Stuffed Cabbage like the Pros
Haven't you always wanted to make stuffed cabbage but thought it
seemed like too much effort? Let Yussi Weisz of Snaps Kosher in Lakewood show you just how simple it can be to do at home - and how delicious!
Time for us all to start thanking Yussi's bubby!
Get the recipe here:
For more Shabbos with Yussi, click the link below!
Stuffed Cabbages for Hanukkah - Holishkes or Stuffed Cabbage Recipe | Big Y Dig In
Whether you call them holishkes, praches or just plain stuffed cabbage, these cabbage rolls are the real deal. A great addition to your Hanukkah dinner! Get the full recipe at
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Ingredients:
1 large head cabbage
2 pounds ground beef
1/4 cup uncooked Food Club white rice
1/4 cup minced onion
2 cloves garlic, minced
1 Big Y egg
1 teaspoon Food Club salt, plus more to taste
1/4 teaspoon Food Club ground black pepper, plus more to taste
1 (28-ounce) can Food Club diced tomatoes
1 (8-ounce) can Food Club tomato sauce
1/2 cup packed Food Club brown sugar
1 lemon, juiced
1/4 cup golden raisins
Directions:
1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water prior to prepping.
3. Bring a large Dutch oven filled with enough water to submerge the entire head of cabbage to a boil and add salt.
4. Using 2 sets of tongs, submerge head of cabbage into the hot water for 5 to 10 seconds. Carefully remove cabbage with tongs and remove outer leaves that have been softened. Return cabbage head to boiling water and let boil for another 5 to 10 second. Remove with tongs and remove next softened layer. Repeat process until you have 18 softened leaves.
5. Once cool enough to handle, cut out thick white portion of the stem by cutting a “V” so they wrap easily and tight. Set aside.
6. In a medium bowl, combine beef, rice, minced onion, garlic, egg, salt and pepper.
7. Place a few spoons of meat mixture along one side of wilted cabbage leaf, fold over sides and roll up. Repeat with all large leaves. Wash hands after handling raw beef and egg.
8. Preheat oven to 350 degrees Fahrenheit.
9. Arrange cabbage rolls seam-side down in bottom of a Dutch oven. Top with tomatoes, tomato sauce, brown sugar, lemon juice, raisins, salt and pepper to taste.
10. Place Dutch oven, uncovered, over medium-high heat and bring to a boil. Once boiling, cover and bake in preheated oven for 1 hour.
11. Uncover and cook 30 minutes or until sauce is reduced, basting, occasionally, with pan liquid.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Get the full recipe at
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Because we care, our Big Y family delivers a personal connection that benefits our customers and communities with every product, service and solution we provide. We are a family-owned grocery store based in Connecticut and Western Massachusetts and we value our founding principles of founding principles of Value, Quality, Service and Commitment to the Communities we serve above all else. Learn more about Big Y at
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