Hungarian Stuffed CabbageSubmitted by: FCHOVITZ
IntroductionThis is my Nana's recipe with some adjustments to lower sodium, fat and sugar content. She was 1st generation Hungarian and was responsible for cooking up this and many other childhood memories for me and my family. This is my Nana's recipe with some adjustments to lower sodium, fat and sugar content. She was 1st generation Hungarian and was responsible for cooking up this and many other childhood memories for me and my family.
1 Medium Head Savoy Cabbage
1 pound ground lean Turkey
1 medium onion chopped
1 cup of brown rice
5 sprays I Can't Believe It's Not Butter, Original Buttery Spray
6 cups Campbell's No -Salt Added Tomato Juice
1 clove garlic finely chopped
3 Tbsp good Paprika
3 cups of good sauerkraut, drained
1 Tbsp cornstarch for thickening
Begin by coring 1 medium head of Savoy Cabbage about half way down the middle of the cabbage. You can remove as many of the outer leaves as you can at this point and put them into gently boiling water along with the rest of the cabbage head until the loose leaves are tender and you can remove the outer leaves from the rest of the head you also put into the water. there is no need to add salt to the water. Place the tender cabbage leaves into a bowl of icde water to cool and stop the cooking.
As the leaves cool, chop the onion and garlic clove. Spray a non-stick frying pan with the butter spray and saute the onion and the garlic slowly until caramelized.
Break up the Turkey into a large mixing bowl and add the onions, garlic, rice, paprika, and a generous grinding of good black pepper and a dash of salt. The pepper is the secret ingredient. Mix all ingredients until combined.
Next, you can start stuffing the cabbage. Take each cabbage leaf one at a time. First carefully cut the rib on the leaf so that it is flush with the rest of the leaf and it is easier to roll the filling. Put about 1-2 tablespoons of filling into the rib end of the leaf depending on the size of the leaf. Start to roll up the filling, and as you roll towards the outer edge of the leaf flip the two sides in so that the outsides of the rolls are enclosed. Continue this process until all the filling is used.
Using a medium to large size roasting pan, with a lib, place and extra cabbage you had left over chopped into the bottom of the roaster. Add the sauerkraut and then the stuffed cabbage in one or two layers. Finally, mix the cornstarch with 2-3 tablespoons of the Tomato Juice then combine with the rest of the Tomato Juice. Pour this mixture over the stuffed cabbage just until covered. Cover, and place in your 350 degree oven for at least 90 minutes. Check the cabbage after and hour to make sure it is not boiling or burning.
Serve 1 stffed cabbage per person with a dollop of Reduced Fat Sour Cream and perhaps a small salad and steamed carrots with dill.
Number of Servings: 10
Recipe submitted by SparkPeople user FCHOVITZ.
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I was thrilled to see this recipe since I have been making these for years! I always layered mine this way: layer 1/2 the sourkraut, the cabbage rolls, rest of the sourkraut, and then a can of chopped or pureed tomatoes. cover with foil and bake. serve w/ a side of light sour cream. Delish! - 1/19/11
This certainly sounds like an interesting recipe! I'd like to try it. I would also like to talk to you about that garden pic that you have posted. I'm not sure how to get to your Spark page to see more pics. I'm just now in my own house and want to learn all I can about square foot gardening, etc... - 12/14/09