Hungarian Cabbage Rolls
Hungarian Cabbage Rolls is an moderately easy dinner. Made with 1 large can whole tomatoes, 1 small can tomato sauce, 2 lb. ground round, 1/2 onion, chopped fine and 1 egg, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Mix ground round, onion, egg, rice and garlic powder together. Cut a slice of cabbage at core end; remove core.
Put cabbage in a large pan of boiling water until leaves are soft enough to roll and tuck ends in.
Put mixture on leaf of cabbage; leave only 1-inch on each end (parts cut off save in bowl for later).
Roll and tuck corners in.
Once wrapped, set aside.
You'll have a small head left when leaves get too small.
Cut up remaining cabbage (1/2 inch wide).
Put in a large pot.
Add whole tomatoes (crush) and tomato sauce (don't mix it up).
Lay cabbage rolls on top, cover with water and cook 2 hours.
Two pounds usually makes 24 rolls.
π· Perfect Pairings
Complete your meal with these
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