Savor the Flavor

Rose’s Cabbage Rolls

Ingredients: 1 medium head of cabbage

1 lb. ground round 1 lb. ground chuck 1 medium onion, finely diced 1 whole sweet green pepper, finely diced 1/2 cup long grain, white rice Salt and pepper to taste 1 tsp. paprika 1 tsp. steak seasoning (modern addition) 1 tsp. Morton’s Nature Seasoning (modern addition) 1 (46 oz.) container tomato juice 1 (14. 5 oz.) can petite, diced tomatoes

Instructions: To prepare cabbage cut off bottom stem base. Leaves are to be kept as large as possible. To remove leaves easily from stem, with a thin sharp knife, make four cuts about halfway down length of cabbage close to center/core. This will make a square pattern around the core about 1 inch across. DO NOT CUT all the way through the cabbage. Place stem end down in large pan half filled with simmering water. Turn head as the leaves soften, remove them at base with a fork. Place in colander to drain. If leaf won’t release from core use sharp knife to cut them away. Leaves need to be soft enough to bend, but not mushy. Combine meat, onion, green pepper and rice together in a large bowl. Mix well. Stir in seasonings. Place about 3 TBS filling, depending on size of leaf on one side of cabbage leaf. Fold stem end in and continue to roll. Then tuck in top of leaf inside to seal tightly. Rolls will be of various sizes due to size of leaves. Layer cabbage rolls in kettle, each layer in a different direction; this allows liquid to move freely around them. Pour over the rolls the tomato juice and tomato pieces. Cover and cook on stove top, over medium high until bubbling. Lower heat to medium and cook several hours, BUT check to be sure cabbage rolls are not sticking on bottom by lifting kettle and swirling slightly. You should feel the rolls moving at the bottom. They should just simmer; lower heat if necessary. Continue cooking until cabbage is tender, about 3 1/2 hours. They may also be cooked in the oven at 350 degrees for 2 – 2 ½ hours.

Her father’s authentic Hungarian recipe from Budapest.

Rosalie Popp Sarver, Hungary

Savor The Flavor

91