In this video we show you how to make Stuffed Cabbage rolls, a traditional Hungarian food!
It was the first time ever that I made this dish. It is one of my favorites , which maybe you can tell from the name of this channel. Making Stuffed Cabbage was a super fun experience especially as I could also dive deep into the history of the dish and share some insights about the unique Hungarian ingredients.
Did you know we make this mostly during Winter season? Do you have an idea why that’s the case? Have you heard about the great war of Hungarian sausages like Csabai and Gyulai? In this video you’ll not only learn with me how to cook this dish, but also learn about Hungarian food and culture!
Below are the ingredients for this recipe:
1 kg pickled cabbage leaf
1 kg shredded pickled cabbage
1 kg ground pork
1 big onion (or 2 smaller ones)
200 g uncooked rice (well washed)
4 cloves of garlic
4 tsp red pepper
1 tsp cumin
1 tsp black pepper
2.5 tsp salt
6 pieces of bay leaf
apr 2 liters of water (or until you almost cover the cabbage)
For thickening:
2 tbsp flour
3 tbsp oil
2 tsp redpepper
How to make pickled cabbage:
1kg cabbage
30g salt
3 tsp of whole blackpepper
1 whole cumin
6 bay leaf
1 apple
Cut the cabbage as thinly as possible (in case you bought a whole cabbage). Start layering in a larger jar (a jar which will be full with the filling): put some cabbage at the bottom, which we break very thoroughly (try to use an item with which you can push and squeeze the cabbage to the bottom). Squeeze it well to the bottom. Season with part of the salt, sprinkle with some of the spices, then add another layer of cabbage, and salt and spices again. This is repeated until the cabbage runs out. Place the peeled apple on top, weigh it down and let it stand at room temperature for at least a week. It is best if we can choose a glass just big enough to reach the top, and the apple itself will be the weight, which we press down well with the lid.
Stuffed Cabbage Adventures 