Hungarian Peach Cobbler by Clara M. Czegeny- author of Helen's Hungarian Heritage Recipes

THE ULTIMATE PEACH COBBLER

by Clara M. Czegeny

Author of 

Helen's Hungarian Heritage Recipes

 TM ©

 

 

Originally an English creation, a cobbler refers to a variety of dishes consisting of a fruit or savoury filling poured into a large baking dish and covered with a batter, biscuit, or pie crust before being baked. Unlike a pie, cobbler never contains a bottom crust.

~~~~~~

When fully cooked, the surface has the appearance of a cobbled street. The name may also derive from the fact that the ingredients are "cobbled" together.

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PEACH FILLING
4 cups of fresh sliced peaches
1/3 cup white sugar + extra if needed
juice of 1 whole lemon
¼ tsp of salt
½ tsp of cinnamon (optional)
1 tsp almond extract
½ tsp nutmeg (grated)

 ~~~~~~
SPONGE CAKE BATTER
1 stick unsalted butter, melted
1 cup of flour
2 tsp of baking powder
¼ tsp of salt
1 cup of sugar
1 egg
¾ cup of milk or...
(½ sour cream (or yogurt) + ½ milk)
1 tsp almond extract

~~~~~~

DIRECTIONS
1.    Preheat the oven to 350o F.
2.    Place cubed butter into bottom of an oblong baking dish and place in oven while warming to melt.
3.    Clean and cut up in wedges 4 large ripe peaches. Do not remove skin. (adds a gorgeous orangey pink colour to sauce) Set aside.

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4.    Remove baking with melted butter and set aside.
5.    In saucepan, add peaches, sugar, nutmeg, salt, extract and lemon juice and bring to a boil and sauté for about 10 minutes – (Just until peaches start to release juice) (Adjust lemon and sugar to taste) Remove from heat and set aside.
6.    In a medium bowl, mix flour, baking powder and salt.
7.    In a larger bowl, combine egg and milk, sugar and sour cream (optional)
8.    Add dry ingredients in thirds and gently combine.

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9.    Pour the batter over the melted butter but DO NOT MIX OR STIR.
10.    Spoon on the peach mixture (including all the juices) evenly over the top and DO NOT STIR. Leave as is. Chemistry will happen in the oven. Seriously, the batter will rise to top during baking and cover the peaches in a hap-hazard cobbled fashion.
11.    Bake for about 40 minutes or until lightly golden. Insert a toothpick and if comes out clean it’s ready.

12.    Cool about 10 minutes before serving.
13.     To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream - or both!

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For this recipe and over 440 other Hungarian Heritage Recipes from Chef Helen Czegeny,

visit

http://www.helenshungarianheritagerecipes.com/

HELEN'S HUNGARIAN HERITAGE RECIPES TM © by Clara Margaret Czegeny

HELEN'S HUNGARIAN HERITAGE RECIPES TM © 

by Clara Margaret Czegeny

Have you seen the Parade? The Hungarian parade of classic recipes? It's a must see! Mouth-watering. 

Clara Margaret Czegeny and her Mother Helen Irene Czegeny (Ilona Szabo) co-authored these highly sought after, beloved, treasured and cherished Hungarian Czegeny family recipes.
 

This culinary masterpiece contains the best of the best Hungarian Heritage recipe collection ever. For the first time, Helen and Clara share the best kept secrets of Hungarian cooking with you!

With old fashioned methods and attention to detail, Chef Helen keeps alive an age old tradition of exceptional European cookery. You will find a full range; from the simplest sumptuous savoury meat dishes, vegetable side dishes and soups to the elegant and elaborate world-renowned favourites!

HUNGARIAN PEASANT MELT-IN-YOUR MOUTH MEALS LIKE:

Turos Csusza, Rakott Káposzta, Tepértös Pogácsa, Rakott Krumpli Kolbászal, Székely Diszno Gulyás, Téjfélés Uborka Saláta, Nokedli, Lecso and Lángos!

AS WELL AS CLASSICS LIKE:

Gulyás Leves, Csírke Paprikás, Toltött Káposzta, Bécsiszelet, Madár Tej, Rácsos Tészta, Palacsinta, Fonott Kálács, Debreceni Túrós, Kifli and Fánks, Piskota Tekercs, Cseresznyés Rétes, Varga Béles Rétes and Turos Rétes.

ALL THE WAY TO THE ELEGANT TORTES AND EXQUISITE PASTRIES AND DESSERTS FROM THE CLASSIC CAFES OF BUDAPEST, THE ENTIRE WORLD TALKS ABOUT LIKE:

Dobos Torta, Diós és Mákos Rudas (Beigli), Rigo Jancsi, Sacher Torta, Gérbaud Slices, Esterházy Torte, Dios Torta, Russian Custard Torte and Krémes and many, many more!

With our great cookbook, Helen's Hungarian Heritage Recipes TM © we wish to serve one purpose: to bring the flavours of Hungary nearer to your hearts and also give you a glimpse into Hungarian life and acquaint you with our wonderful hospitable country.
(Bukta Photo courtesy of B. Rolek, Eastern Euro Food, About.com)

 HOT HUNGARIAN CHEF ON YOUTUBE

 

Visit our website for more recipes and how to purchase a copy of our fine Hungarian Heritage recipes cookbook!

http://www.helenshungarianheritagerecipes.com/ 

 

Fall In Love With Hungarian Food by Clara Czegeny

Fall In Love With Hungarian Food! 

..Fall In Love With Hungarian Food -
For The First Time or A Lifetime!...

Hungarian cuisine is ingenious, flexible, imaginative and full of flavour.  The flavours of Hungary will satisfy any palate. If you recall the family meals you ate as a child as the best tasting ever, then your memory serves you right. That's because the primary ingredient was love. Preparing and eating food close ties to your ethnic roots can, and does make for more enjoyment and fonder memories.

Ethnic cooking is an important family bonding agent that also links us to our ancestral roots. It is one element of a shared commonality that must be passed down to each generation. You can sometimes glean history from a country’s dishes.  Such is the case with Hungary. In Budapest, patriotism is kept alive through the old dishes and traditions. Desserts are named for composers, emperors, counts and operas. To appreciate the dishes and desserts of old Hungary, we've include a section on Hungary’s history and background.
 

Helens Hungarian Heritage Recipes cookbook contains over 440 mouth-watering,  and time-honoured classic recipes. We have included the ever-popular Hungarian classic specialties such as: Gulyás Leves, Nokedli, Csirke Paprikás, Pörkölt, Töltött Káposzta, Lesco, Kolbász, Palancsinta, Rétes and Dobos Torta.

These are just some of my favourites; I hope you will find yours in the pages of this great cook. From the spice meaty goulash to the paper thin strudels, you will most certain find one you will love.

And remember...

                                                                                    Put a little Paprika in you Life! 

7,000 Global Customers Can't be Wrong!

 

http://www.helenshungarianrecipes.com/

Helen's Hungarian Heritage Recipes - Get's Rave Reviews on Amazon

FOR THOSE OF YOU WHO DON'T SHOP ON AMAZON, JUST WANTED TO SHARE THE LOVELY REVIEWS THAT WE HAVE RECEIVED.  KEEP THEM COMING.

BESTSELLERS in CANADA - Just a friendly note - have seen many authors brag about being best-sellers.  You have to EARN bragging rights - like selling the # of books that is allowed those honours.  In Canada you must sell 10,000 books in a single market.  Then and only then are you Best-Sellers.

When an 85 year old seasoned chef (Ilona Szabo) and her daughter (Clara M. Czegney) and her graphic artist photographer (Evangeline Mackell) hit the list - listen up!

AMAZON Editorial Reviews  -

A Hungarian Rhapsody of Recipes found on each page

Review

Clara Czegeny's cookbook is a small treasure with a big heart. The loving result of a desire to honour an aging parent. Gathering the best entries from her mother's memories and scribbled papers to create a cornucopia of Hungarian dishes that will delight even the most discerning palate. Clara s daughter, Evangeline H.H. Mackell of Design in Bloom is the accomplished photographer and graphic artist for the cookbook. Truly, a three generation wonder! Written in a homey style and packaged in an excellent way to be very useful to the working chef or anyone interested in reading and learning about Hungarian folklore. The book is informative, fun and sensibly priced. A great buy in my books! --Dr. Gordon M. Balfour, BusMgr-Writer-Gideons International In Canada, 2006

Easy for some, with cookbooks and family recipes for quick reference, not a problem for most of us. Imagine, however, that the creative chef and her secret recipes has most ingredients and methods for preparation stored in her head, with only bits of information jotted down on scraps of paper and the backs of envelopes, sometimes in Hungarian, or Swedish, German, or even Russian. --Kit McDermott, Senior Editior, Lifestyles, Brantford Expositor - Feb, 2006

Helen's Hungarian Heritage Recipes by Canada's newest Best Selling Cookbook author, Clara Margaret Czegeny - is a culinary treasure of truly Hungarian Classic Recipes passed down through generations of the Szabo, Czegeny, Deak and Zajacs families. Take a culinary journey through Hungarian Cuisine that is boldly brushed with fiery red paprika. Whet your appetite for this subtle and complex cuisine - a melding of Germanic, French, Slavic, Tartar, and Turkish influences. Recipes are all complete with meticulous instructions, humorous anecdotes, memories, lavish illustrations, traditions, lore and lots of love. Contrary to popular belief, Hungarian food is much more than paprika and goulash. In this book, you will find a wide array of recipes to expand the appreciation of this cuisine. Clara and my dear mother Helen, co-authored this treasured Hungarian family recipe collection. So, whether you crave Chicken Paprikas or Almas Retes, this authentic, beloved, cherished and Hungarian Heritage Recipe collection includes a vast array of national favourites, from appetizers through desserts. Learn about, create, and taste the flavours and culinary traditions of Hungary - from Cabbage Rolls to Poppy seed and Walnut Rolls and the famous regal Dobos Torte. I can honestly say that my big sister surely came up with a winning combo on this one! --Anne M Lindsay ReMax House Calgary, Alberta 2006

Product Description

Helen's Hungarian Heritage Recipes by Canada's newest Best Selling cookbook author, Clara Margaret Czegeny - is a culinary treasure of truly Hungarian classic recipes passed down through generations of the Szabo-Czegeny families. A niche gem full of hidden classic recipes, for an audience who appreciates the finest of traditional European cuisine, as well as the simple home-cooking from childhood memories. A very useful tool for the working chef or anyone interested in reading and learning about Hungarian folklore. Readers of Hungarian origin will be thrilled to see all the dishes they ate as children, but never learned to make. Lecso lives on! Recipes are concise, with compact ingredient lists and straight- forward instructions. Also Available in Large Print Edition & E-book DVD!

 

GÉRBEAUD SLICE - Zserbó Szelet

 

GÉRBEAUD SLICE

 Zserbó Szelet

The Gerbeaud Slice (Zserbo in Hungarian) is perhaps the best known pastry in Hungary and has a history of 125 years. Rich Hungarian cuisine can be experienced in restaurants and cafes throughout Hungary, but at "Café Gérbeaud", serving pastry, and confectionery and a diet-killing array of cakes and pastries in the old Pest part of Budapest. Refinement is the word at the Café.  This is the cafe where indulging one's sweet tooth is elevated to an art form. Here, one will find the finest range of pastries in the city. 

Desserts figured prominently as one of the first owners was a Swiss confectioner. Emile Gérbeaud invented the Hungarian speciality known as “Konyakos Meggy”, dark chocolate with a cognac-soaked sour cherry in the centre.  Gerbeaud is big and always busy, so  securing a quiet table in the vaulted section to the right of the central pasty counter is a treat.  The GÉRBEAUD, “Zserbó” is one of the signature desserts of Café Gérbeaud. It is baked for celebrations and special occasions such as birthdays and weddings.

Helen’s version has three layers of Linzer pastry, apricot jam, and ground walnut filling, with our special chocolate icing topping.

For the complete recipe, please consider purchasing our book by visiting our website.

Hungarian Food, Gastronomy And Cuisine (What You Didn't Know And Were Afraid To Ask)

By far, the simplest way to learn about a nation is through its cuisine. In Budapest, patriotism is kept alive through the old dishes and traditions. Desserts are named for composers, operas, emperors and counts.

Hungarians are thought to only consume fatty, heavy cream-laden dishes. Another misconception is that the key ingredient to all dishes is the throat-burning hot red paprika. Sorry to have to disappoint you, but the sweet red paprika is used to enhance the flavour and the colour of the dishes whereas the hot red paprika adds the burn that some crave. Bacon grease can be substituted with vegetable or grape seed oils. But a friendly reminder about ingredient judgments, the amount of bacon grease Hungarian's use in meat dishes, is equivalent to what you will find on a Harvey's Bacon Cheeseburger.

History tells us that the first people to live in present-day Hungary were called Magyars, who arrived in around A.D. 800. Hungary's National Dish, a meat stew called gulyás (goulash) can be traced to the Magyars' eating habits. They traveled with the dried cubes of meat cooked with onions. Water was easily added to make a stew. So the story is told; the Gulyás (herdsmen) made Gulyás (shepherd's stew). The soup is called Gulyás Leves. And although the connection to Hungarian food and goulash is famous throughout the world, there is so very much more to Hungarian's delicious and flavourful cuisine than this renowned soup.

15th Century

The reign of King Matthias (1458-1490) is recorded to be a high point in Hungarian history, for both food and culture alike. King Matthias brought Italian cooking to Hungary through his Italian wife, Queen Beatrice and during this period, cooking was raised to a fine art.

16th Century

In the sixteenth century, when the Turks invaded Hungary, they brought their unique cooking customs along with them. Some of their foods were: paprika and a thin, flaky pastry called Filo (or phyllo) dough. Recorded history goes on to share that some new cooking traditions were started as the Turks taught the Hungarians how to cook. They shared their methods of stuffing peppers and eggplants. Coffee was also introduced to Hungary by the Turks.

17th -20th Century.

From the seventeenth century to the beginning of the twentieth century was labeled as the period of Austrian Rule where Austria's Hapsburg Monarchy (1526-1867): gained total control over Hungary. During this time, the prevalent German and Austrian cooking styles influenced the Hungarians' eating habits. It was believed that during this period that Hungary became famous for its cakes and pastries. Officially, from 1867-1918, the Hapsburgs ruled & Austria-Hungary.

Hungarian food is often chastised as too greasy or too fatty; however, this classic old world cuisine has more flavour and appeal than most people think.

Probably the best known ingredient in Hungarian food is paprika, the red powdered spice. Its flavour and colour is prominent in countless Hungarian dishes. Other everyday staples of Hungarian cooking include: onions, cabbage, potatoes, noodles and caraway seeds. Both cream and sour cream are used rather heavily in the Hungarian kitchen to soften flavours, add creamy texture and a subtle tang.

Dumplings (Nokedli) of all sorts, shapes and sizes are very popular. Other popular staples like cabbages and green peppers are used in countless ways. The most popular and well-known method is stuffed cabbage rolls. Peppers are also stuffed; with various ground meats, spices and rice. Another favourite is the French version of pancake/crepes called Palacsinta. It is popularly prepared as an appetizer, meal and dessert and is often rolled around apples, cottage cheese, noodles and shredded ham.

Hungarians are well-known to consume a tremendous amount of meat; mostly pork or beef. Chicken is a close second after red meats as a popular poultry staple. Many meat dishes are dredged in flour, egg and coated with bread crumbs and then fried or baked.

A vast array of sausages is produced in Hungary. The two most popular smoked sausages are Csabai Kolbász and Gyulai Kolbász. Hungary's different regions all have their own sausage recipes and tastes - all delicious.

Porkolt seems to rank high on the votes as Hungary's National dish. It is slowly braised stew which uses onions and paprika to create the delicious saucy gravy. The dish they call goulash, or Gulyás, is actually a soup made with meat and paprika. Paprika is also a key ingredient in another national dish; a fish soup called Halászlé.

Throughout the world, the Hungarians are well-known for their elegant tortes, pastries and squares. The Turks brought the beautifully flaky pastry dough called Filo or phyllo to Hungary in the seventeenth century. The Hungarians fill the phyllo dough with their own ingredients to make a dessert known as Rétes or strudel. Rétes fillings include apples, cherries, and poppy seeds.

Hungary is also very well known for its wines, especially the Tokaji Aszú, a sweet dessert wine grown in the region of Tokay.

Don't be shy - give Hungarian Food a try - you will be so happy you did!

You will find all the original Hungarian Recipes from European old world cookery in Helen's Hungarian Heritage Recipes TM. Over 440 recipes that will be sure to bring back memories of your grandmother in the kitchen. These classic recipes have been 70 years in the making. All the aromas and flavours that just make for warm and comforting meals.

Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients and absolutely delightful.

Clara M. Czegeny is self-proclaimed Hot Hungarian Chef and Author of Helen's Hungarian Heritage Recipes TM Cookbook. For free Recipes and more on Hungarian Food, visit http://www.helenshungarianrecipes.com/

Hungarian Retes – Strudels or Rétes Tészta (Part II)

Hungarian Retes 

Strudels

(Part II)

One of the keys to light, flaky Hungarian strudel dough is the flour. In Hungary, special flour is sold specifically for strudel, but of course this isn't available everywhere. My mother recalls as a little girl having to go to the flour mill to ask for a specific grade of flour – depending on what her mother wanted to bake. For strudel – you need hard wheat flour. It has the gluten consistency necessary for the stretching that yields the thin papery pastry. As an alternative, look for flour that is finely ground and contains a high level of gluten. Bread and pastry flour work well. If you're in North America, try to get flour from Manitoba, as it tends to contains a very high gluten content. The gluten here really is essential. This cannot be stressed enough.  But, having said all that, you can use all-purpose flour with acceptable results.

If you are a pastry connoisseur, this is definitely a recipe to try from scratch. The instructions here present the ingredients in the order you'll actually use them when you put the strudel together, but it is easiest to prepare the fillings before you start the dough. That way you can fill the dough immediately after stretching it, so it won't have a chance to become dry and brittle. (Important Note to the Aspiring Chef: The traditional method of making strudel dough is a fair amount of work. If you are shy about preparing strudel from scratch, not to worry. Use a package of Phyllo dough instead. It can be readily purchased from grocer’s freezer pastry section. The end results are virtually the same. Just follow directions on package. )

Strudel Dough Ingredients

4 cups all purpose flour

(or hard wheat flour

if accessible)

2 cups sour cream

2 teaspoon vinegar

½ teaspoon salt

4 egg yolks

2 teaspoon baking powder

1 tablespoon butter, melted

1 cup warm water

1 lb Crisco, melted

In a large mixing bowl, blend all ingredients except the shortening.  Knead dough consistently for about ½ hour to get the gluten going.  Dough should be light and very smooth.  Cover – let rest 1 hour in a moderately warm area.

Strudel Stretching Stage:  After the dough is well-rested, prepare your work surface. Spread a clean linen table cloth evenly on a large table and dust lightly with flour.  Place the dough in the centre of table and gently starting stretching it by using the back of your hands, placing them underneath the large mass of dough.  Start working your way around the table.  Continue the even stretching until you reach a ⅛” thickness. Then, spread the melted Crisco shortening using a pasty brush over the entire surface.  Use light strokes being careful not to tear the delicate dough. Cover and let the stretched dough rest for 10 minutes.

Fillings: Place your favourite filling by dotting all over the strudel dough evenly. Hint:  Don’t be tempted to place all the filling at one end of the pastry sheet and roll up.  This will make the log lumpy and the dough will end up thick at one end. (Not a pretty sight or bite.) Then, gently roll up the strudel using the tablecloth to assist. Fit the large rolled log onto a baking sheet. If it’s too large and your cookie sheet is not of adequate size, feel free to curve the log into somewhat of a large “U”. Then, finally, brush the top with Crisco or melted butter.  Bake at 350°F for 20-25 minutes until flakes start to separate and the strudel is shiny and golden brown. Remove from oven, let cool about 10- 15 minutes before cutting into diagonal 3” pieces using a sharp cerated knife.  Use a gentle sawing motion – without pressure so as not to disturb the fillings.  Place pastry pieces onto a plate and dust generously with icing sugar. If serving creamed custard, spoon over generous dollops and let the hot strudel melt the cream. Or, puddle the custard and set the dessert in the center – dusting with confectioner’s sugar to finish off!

Sweet Strudel Fillings:  Cherry, apple, poppy seed, walnut and cottage cheese and noodles.

Savoury Strudel Fillings: Cabbage, Mushroom or Ham Strudel (savour the possibilities – chicken, asparagus, pan fried onions, spinach, potatoes (oven roasted) ricotta or farmers cheese.

Apple Strudel

Cabbage Strudel

Cottage Cheese Noodles Phyllo Bundles

Cottage Cheese Strudel

Grape Strudel With White Wine Sauce

Ham Strudel

Poppy Seed Strudel

Potato Strudel

Rice Pudding Strudel

Sour Cherry Strudel

Varga Strudel Cake With Noodles

Walnut Strudel

Wild Mushroom Strudel

For all of the above listed recipes and fillings for the various desserts, please visit our website and own a copy of Helen's Hungarian Heritage Recipes today!

HELEN'S HUNGARIAN HERITAGE RECIPES - OFFICIAL WEB

Jó étvágyat kívánok!

Hungarian Cabbage Rolls - Töltöt Káposzta

HUNGARIAN CABBAGE ROLLS 

Töltöt Káposzta

Stuffed Cabbage Rolls are a Classic Hungarian dish that almost everyone world-wide recognizes. No wedding celebration would be complete without large pots of these tightly rolled bundles of meat and rice held by soft wrappers of cabbage. The rolls lay in a bed of silky sauerkraut with hints of smoky bacon. The cabbage and sauerkraut combine to a most delicious and mellow dish. Once you sample this dish, you are hooked!


Growing up, we all loved Cabbage Rolls in tomato sauce, prepared just like Stuffed Hungarian Peppers. We were able to smother the bread with sour cream and mop up the juices and cabbage pieces. My dad preferred a more smokey bacon flavour. In order to please everyone, mom prepared it both ways. On one occasion, she came up with a brilliant compromise; she combined both sets of ingredients - partially tomato juice and partially smoked bacon and sauerkraut. We loved it and she continued to prepare it this way since that time.

INGREDIENTS

½ lb each of ground pork, beef & veal
1 cup long grain rice
*(Uncle Ben’s Converted Rice)
1 med–lrg head green cabbage
1 large onion
2 tsp salt
1 tsp black pepper
2-3 cloves garlic
2 tsp sweet paprika
½ tsp hot paprika
1 - 28 oz jar Sauerkraut
1 - 28 oz can tomato juice
2 cups water (more if req)

Roux
2 tbsp flour
1 tsp sweet paprika
2 tbsp bacon fat
Smokey Version
½ lb piece smoked pork rib, bacon, pork hock or ham bone

Garnish
1 pt sour cream
1 loaf Hungarian Crusty White Bread

INSTRUCTIONS:

Stuffing/Filling: Grate and sauté onion slightly in a small amount of bacon fat. Add paprika, stir and allow flavours to bloom. Set aside to cool. In a large bowl, combine; onions, meat and rice and seasonings. Taste and adjust seasoning. *(Uncle Ben’s Converted Rice stays whole and just aldente -lovely. Soak in 1 cup luke-warm water and rinse, no need to cook.)

Cabbage Leaves: Core centre of cabbage in a cone shape down and into the cabbage so leaves will pull away easily.

Place in a large 6 qt boiling pot of water. Pierce centre of cabbage head with a long roasting fork and hold immersed in boiling water. As cabbage blanches, the outer leaves will start to peel away. Encourage peeling using a large wooden spoon, pushing each leaf down into the boiling water.

Keep peeling leaves until all are pulled away from the core. When complete, remove all leaves carefully into colander and drain with cold water to stop the cooking process.

Then, place all leaves on a cutting board. Sort leaves by placing all equal sized leaves together. Trim off thick, middle vein with a sharp paring knife being careful not to tear the cabbage leaf. Larger leaves can be cut into 2, right down the centre, cutting away the thick vein to create 2 smaller leaves. The smallest leaves are not used in rolling, but cut into julienne strips to line the pot.

Rolling Technique: Take 1 leaf at a time and place on a cutting board or in your left hand. (ruffled edge away from you) Place an ice-cream scoop or 2 tbsp seasoned meat/rice mixture on the centre. Roll lengthwise starting at the cored flat end ½ way and then fold left leafy side over middle (like a Burrito). Continue rolling and then when completely rolled, tuck right leafy loose end inside with index finger. (Not too much pressure, or you will tear the cabbage and then the stuffing will leak and protrude out during cooking.)

Pot Assembly: If using Smokey Version, place Pork Hock or rib on bottom of pot now. Then, start by placing reserved cabbage strips at the bottom of large pot along with 1/3 of the sauerkraut and the pieces of thick bacon including rind. Start placing Cabbage Rolls snugly in concentric circles layering the sauerkraut in between each layer. The smokey flavours will filter all the way up through the pot. Continue in this fashion until all leaves are rolled and placed into the pot. Cover with more cabbage pieces and sauerkraut if desired. Pour over the tomato juice and enough water to cover. Simmer about 1 hour on medium heat. Test 1 roll – go ahead – you know you want to! If meat is cooked and rice is al dente, then remove from heat. If not, cook for another 15-30 minutes at the most.

Roux- Rantas: Heat bacon fat and add flour and paprika. Sauté slightly then, add water and stir until you get a smooth consistency. You may have to pour off some of the liquid into a small saucepan and cream the thickener from there. Add roux back into cabbage pot. Do not stir rolls; just shake the pot so that the sauce penetrates in between the rolls. Remove from heat. Let rest for 15 minutes, then transfer to a large serving dish.

Serving Suggestions: Serve with fresh Hungarian bread and generous servings of sour cream.

Yield - 24-28 cabbage rolls.

Note: Delicious the next day as flavours meld. Freezes well for 3-6 months. Mom says that red cabbage is never used for cabbage rolls, otherwise – both are fair game in most other stir-fry type dishes.


Soured Cabbage Version: Try soured cabbage (sold fresh out of the barrel at delis or sealed in a plastic bag at the grocer). Leaves are more pliable, but you should rinse thoroughly before using and taste-test as it may be quite tangy for some palates. Also, omit the 28 oz sauerkraut from the recipe - you can cut up left over cabbage leaves to line the pot. This is a bit more pricey, but faster and very delicious!

To view the picturesque version of this procedure - follow the link below. (Photos and Demo by Evangeline Mackell of Design in Bloom) DESIGN IN BLOOM

CABBAGE ROLLS YouTube Video

For More Amazing Truly Authentic Hungarian Heritage recipes -visit our website. Helen' s Hungarian Heritage Recipes

Come back again soon for an update on what the Hot Hungarians are up to!
Clara