Lazy Hungarian cabbage rolls (balls actually)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 400.4
- Total Fat: 25.2 g
- Cholesterol: 120.3 mg
- Sodium: 782.7 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 4.5 g
- Protein: 24.8 g
View full nutritional breakdown of Lazy Hungarian cabbage rolls (balls actually) calories by ingredient
Introduction
This is a great alternative to my Grandmothers Hungarian cabbage rolls. It is made with a roux and hungarian paprika. No tomatoes! There is no rolling in this recipe and is so easy to do. Drain and rinse the sauerkraut to reduce the sodium. This is a great alternative to my Grandmothers Hungarian cabbage rolls. It is made with a roux and hungarian paprika. No tomatoes! There is no rolling in this recipe and is so easy to do. Drain and rinse the sauerkraut to reduce the sodium.Number of Servings: 4
Ingredients
-
1 jar Sauerkraut drained and rinsed
1 lb Ground Pork
1 med onion chopped
1 egg
1/2 cup Instant Brown Rice
Salt & Pepper to taste
2 tlbsp Extra Virgin Olive Oil
1-2 cups Water
2 tblsp Flour
1 tblsp Hungarian Paprika
Directions
Make the pork meatballs first.
Chop onion and add to ground pork. Add egg and instant brown rice, salt & pepper. Mix with hands. It will feel really wet and almost feel like it won't hold together very well but it will once they are in the pot. Make as many 1 1/2" balls as you can. Bigger or smaller if you prefer.
Take a large pot and put in half of the sauerkraut. Add the pork balls and top them with the remaing sauerkraut. Add enough water to barely cover everything. Start to heat through at medium heat.
Make a roux.
Pour oil into a skillet and heat, add flour and cook for a minute or so. Add paprika and slowly add a cup or more of water and stir well.
Pour roux over cabbage balls and simmer for 45 minutes. Do not stir the cabbage and balls, just slightly nudge them every so often.
Serve with a dollop of sour cream.
Makes 4 - 5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BERDIAN.
Chop onion and add to ground pork. Add egg and instant brown rice, salt & pepper. Mix with hands. It will feel really wet and almost feel like it won't hold together very well but it will once they are in the pot. Make as many 1 1/2" balls as you can. Bigger or smaller if you prefer.
Take a large pot and put in half of the sauerkraut. Add the pork balls and top them with the remaing sauerkraut. Add enough water to barely cover everything. Start to heat through at medium heat.
Make a roux.
Pour oil into a skillet and heat, add flour and cook for a minute or so. Add paprika and slowly add a cup or more of water and stir well.
Pour roux over cabbage balls and simmer for 45 minutes. Do not stir the cabbage and balls, just slightly nudge them every so often.
Serve with a dollop of sour cream.
Makes 4 - 5 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BERDIAN.