Now Your Cooking!
Sausage Stuffed Mushrooms
Measurements have been omitted becuase this is done to "taste". If you like more onion and garlic...add it. If you do not like black pepper, omitt it. Sky is the limit!
Hungarian Cabbage Rolls
This dish is made differently from family to family all over Hungary
(and the world). What is consistent is the use of some type of
ground/chopped meat(s), rice, cabbage, onion, sauerkraut, paprika,
and a tomato base.
My version is a combination of the way my father makes it, my aunt
Betty made it (identical to the way my grand parents from Hungary made
it), and some tricks I learned along the way.
I will list the ingredients here. Approximate measures will be included as we go on...
Hungarian Cabbage Rolls
2 large heads of green cabbage
2 large onions very fine diced
3-4 wedges of garlic smashed
1-2 cups of cooked calrose rice
1 bag or jar sauerkraut
1 & 1/2 large cans tomato juice
3 lbs. 90% lean ground beef
1 lb. pork sausage with sage
salt
pepper
marjoram
sweet Hungarian paprika
hot Hungarian paprika
8-10 cloves
RESERVED liquid from boiling the cabbage.
olive oil for softening onions and garlic
Chop onions into fine dice
Smash garlic
Heat sauce pan or wok to med heat
Add olive oil
Add onions to saucepan and cook till soft and translucent
Add garlic to soften.
Do not brown onion or garlic
Reserve
Bring a large pot of water to boil
Core both cabbages
Add one head of cabbage
Boil for ten min.
Remove cabbage to a bowl of cold water
DO NOT EMPTY THE CABBAGE WATER FROM THE POT
Remove soft outer leaves from cabbage. The 3 outside leaves will be
used to line the bottom of your cooking pot.
Remove all the soft leaves that you can. Do not force the issue!
Return cabbage to boiling water.
Repeat till all the usable leaves (large enough for rolling) are
removed. 1 head can return to the boiling water as much as 5-6 times.
Do this with both heads till all useable leaves are obtained.
Using the very best kitchen tools you have...Your Hands...mix your
meats, rice, and the following seasonings together...
1 heaping tbs sweet Hungarian paprika
1 heaping tbs hot Hungarian paprika
1 tsp pepper
1/2 tsp salt
The above measurements are approximate. I never measure this stuff.
Line the bottom of your very large cook pot with the 6 outer cabbage
leaves. This will keep your rolls from sticking to the bottom of the
pot and burning.
Drain and rinse your sauerkraut. The more you rinse, the weaker the
sour will get. I rinse mine twice.
Cover the cabbage leaves that are in your pot with the sauerkraut and
1/2 of the onion.garlic mixture.
Sprinkle over the kraut the following seasonings...
3 heaping tbs sweet Hungarian paprika
3 heaping tbs hot Hungarian paprika
1 tbs marjoram
salt to taste
pepper to taste
the cloves
1 can of tomato juice
Add enough of the reserved cabbage water till the stuff at the bottom
of the pot becomes very wet.
ADD 1/2 OF THE ONION & GARLIC MIXTURE TO THE MEAT & RICE!!!!!
Remove only the hardest part of the stem of each cabbage leaf.
Place a small amount of the meet mixture at the bottom of a cabbage
leaf (the stem side as shown.
Roll away from you and then tuck in the ends with your finger as
shown. This takes a little time to master. If you end up with a few
rolls that open up, do not discourage. You will get the hang of this
over time.
Make all the cabbage rolls.
Stack all the rolls in the pot.
Add the remaining tomato juice.
Add the remaining cabbage water to completely cover.
Cover the pot.
Bring to boil, reduce to slow simmer, and cook for 2 1/2 - 3 hours,
stirring occasionally by sticking a long spoon into the pot and only
stirringly the bottom.
Plate with sour cream and serve with cucumber & onion salad.
(and the world). What is consistent is the use of some type of
ground/chopped meat(s), rice, cabbage, onion, sauerkraut, paprika,
and a tomato base.
My version is a combination of the way my father makes it, my aunt
Betty made it (identical to the way my grand parents from Hungary made
it), and some tricks I learned along the way.
I will list the ingredients here. Approximate measures will be included as we go on...
Hungarian Cabbage Rolls
2 large heads of green cabbage
2 large onions very fine diced
3-4 wedges of garlic smashed
1-2 cups of cooked calrose rice
1 bag or jar sauerkraut
1 & 1/2 large cans tomato juice
3 lbs. 90% lean ground beef
1 lb. pork sausage with sage
salt
pepper
marjoram
sweet Hungarian paprika
hot Hungarian paprika
8-10 cloves
RESERVED liquid from boiling the cabbage.
olive oil for softening onions and garlic
Chop onions into fine dice
Smash garlic
Heat sauce pan or wok to med heat
Add olive oil
Add onions to saucepan and cook till soft and translucent
Add garlic to soften.
Do not brown onion or garlic
Reserve
Bring a large pot of water to boil
Core both cabbages
Add one head of cabbage
Boil for ten min.
Remove cabbage to a bowl of cold water
DO NOT EMPTY THE CABBAGE WATER FROM THE POT
Remove soft outer leaves from cabbage. The 3 outside leaves will be
used to line the bottom of your cooking pot.
Remove all the soft leaves that you can. Do not force the issue!
Return cabbage to boiling water.
Repeat till all the usable leaves (large enough for rolling) are
removed. 1 head can return to the boiling water as much as 5-6 times.
Do this with both heads till all useable leaves are obtained.
Using the very best kitchen tools you have...Your Hands...mix your
meats, rice, and the following seasonings together...
1 heaping tbs sweet Hungarian paprika
1 heaping tbs hot Hungarian paprika
1 tsp pepper
1/2 tsp salt
The above measurements are approximate. I never measure this stuff.
Line the bottom of your very large cook pot with the 6 outer cabbage
leaves. This will keep your rolls from sticking to the bottom of the
pot and burning.
Drain and rinse your sauerkraut. The more you rinse, the weaker the
sour will get. I rinse mine twice.
Cover the cabbage leaves that are in your pot with the sauerkraut and
1/2 of the onion.garlic mixture.
Sprinkle over the kraut the following seasonings...
3 heaping tbs sweet Hungarian paprika
3 heaping tbs hot Hungarian paprika
1 tbs marjoram
salt to taste
pepper to taste
the cloves
1 can of tomato juice
Add enough of the reserved cabbage water till the stuff at the bottom
of the pot becomes very wet.
ADD 1/2 OF THE ONION & GARLIC MIXTURE TO THE MEAT & RICE!!!!!
Remove only the hardest part of the stem of each cabbage leaf.
Place a small amount of the meet mixture at the bottom of a cabbage
leaf (the stem side as shown.
Roll away from you and then tuck in the ends with your finger as
shown. This takes a little time to master. If you end up with a few
rolls that open up, do not discourage. You will get the hang of this
over time.
Make all the cabbage rolls.
Stack all the rolls in the pot.
Add the remaining tomato juice.
Add the remaining cabbage water to completely cover.
Cover the pot.
Bring to boil, reduce to slow simmer, and cook for 2 1/2 - 3 hours,
stirring occasionally by sticking a long spoon into the pot and only
stirringly the bottom.
Plate with sour cream and serve with cucumber & onion salad.
Broccoili & Cheese Soup
Simple. Low salt, no cream, all fresh.
Fine dice one onion, 3 cloves of garlic. Heat till soft in a little
oil the onion 1st, then add garlic till you can smell the garlic...do
not brown.
Remove the stems of 2 bunches of broccoli and add them to the pot.
Cover with chicken stock or broth, simmer till stalks are tender.
Add the rest of the broccoli, add more chicken stock as needed to
cover. Simmer till tender
Make a slurry with 2 cups milk and 1/3 cup flour and add slowly to the
pot stirring constantly till soup thickens a bit. Do not over do it.
Remove the stems and mash them, place them in a blender. Add 1/3 of
the soup and broccoli pieces in the soup to the blender. CAUTION: do
not fill blender more than half full, use a towel over the blender
cover.
Blend till very smooth, add back to pot. Add unsalted butter to the
soup (about 1/4 stick), stir, add 2-3 cups shredded cheddar cheese,
stir.
A good garnish is a bruised mint leaf.
Serve.
Done!
Fine dice one onion, 3 cloves of garlic. Heat till soft in a little
oil the onion 1st, then add garlic till you can smell the garlic...do
not brown.
Remove the stems of 2 bunches of broccoli and add them to the pot.
Cover with chicken stock or broth, simmer till stalks are tender.
Add the rest of the broccoli, add more chicken stock as needed to
cover. Simmer till tender
Make a slurry with 2 cups milk and 1/3 cup flour and add slowly to the
pot stirring constantly till soup thickens a bit. Do not over do it.
Remove the stems and mash them, place them in a blender. Add 1/3 of
the soup and broccoli pieces in the soup to the blender. CAUTION: do
not fill blender more than half full, use a towel over the blender
cover.
Blend till very smooth, add back to pot. Add unsalted butter to the
soup (about 1/4 stick), stir, add 2-3 cups shredded cheddar cheese,
stir.
A good garnish is a bruised mint leaf.
Serve.
Done!