Martinelli

Kristofer

Erika

Stuffed Cabbage
Töltött káposzta

225 g (8 oz.) lean, lightly smoked pork chops
8-10 sour cabbage leaves or 1 medium head white cabbage boiled, but not overcooked
1 kg (2 1/4 lb.) sour cabbage or 1-2 cans of sauerkraut
85 g (3 oz.) smoked bacon
1 onion
2 tsp. paprika
140 g (5 oz.) Hungarian paprika sausage  or available smoked sausage
1 bay leaf
375 ml (1 1/2 cups) sour cream
1 Tbsp. flour

Filling
60 g (2 oz.) rice
570 g (1 1/4 lb.) ground pork
1 clove of garlic, crushed
1 egg
Salt and pepper
250 ml (1 cup) water

Cook the meat in approximately 1 liter (4 cups) water until half cooked. In a separate saucepan, cook the rice until half cooked.  Meanwhile, prepare the filling: combine the ground pork, drained rice, crushed garlic, egg, salt and pepper until well blended.  Place some stuffing on each cabbage leaf and roll up, tucking in the ends so the leaves won't open up. Wet your hands and shape the remaining filling into balls. In a large skillet, fry the smoked bacon until the fat renders out; add the onion and fry until translucent, sprinkle with paprika, add little water, add half the sour cabbage leaves and the meat balls, and finally, the rest of the sour cabbage. Cut the sausage into rounds and put on top, add the bay leaf and the smoked pork chops, and enough water to cover half-way. Cover and cook over low heat until tender. Remove the stuffed cabbage leaves with a slotted spoon and set aside. Stir the flour into 2-3 tbsp. sour cream until smooth, add a little water, stir again, and add to the cabbage, stirring all the time. Bring to a boil, return the stuffed cabbage leaves to the pot, and bring to the boil once again.

Before serving, sprinkle with half of the left-over sour cream; serve the other half in a separate dish, on the side.

TIP: We LOVE sour cream. Have a lot on hand. serve with fresh, hot french bread. This dish is great when reheated!!! Makes a great left-over meal.

Layered Savoy Cabbage
Rakott Kelkáposzta
 

2lb savoy cabbage! not white!!!
1lb ground meat
3 cups cooked rice (white or brown)
2 tsp caraway seed
salt, pepper
1 Tbsp paprika
2 Tbsp oil
1 medium onion chopped finely
2 cups sour cream mixed with 4 Tbsp milk (makes it easier to pour)

Take off the outer leaves of the cabbage. Cut in half and cut out hard core, but do not cut leaves up. (it should stay like a full half cabbage with a missing core) Put into large pot, fill with enough water to cover cabbage. Add salt and caraway seed to water. Cover and cook until cabbage is tender, then drain. Sauté onion in oil. Add ground meat. Once the meat is almost cooked add paprika and dilute with water. Simmer for about 15 -20 minutes until meat is tender. Cook rice (1.5 c to make 3). Prepare a casserole dish by spraying it with Pam©. One by one, take a leaf with a fork off the cabbage half and lay it down in the dish until whole half is gone. Lay rice on top and the drained ground meat on that. Cover with remaining cabbage. Pour sour cream on top. I sometimes like to add a little shredded cheese to make an even tastier crust. Bake at 350° for about 30-35 minutes. If you make it ahead of time it will take longer in the oven (it is good to cover with foil then and cook with that on for about 30 min to help the heat stay in and warm the dish through then an extra about 35 min. to bake). It lasts about 5 days cooked in the fridge and it is also great to freeze. Serve warm with extra sour cream on the side and fresh french baguette.
 

Cabbage & Noodles
Káposztás Tészta

1 large head of white cabbage
3 slice Bacon (may be omitted, use a 1 Tbsp. oil)
Salt and pepper
2-3 Tbsp sugar
1 package Wide egg noodles

Grate cabbage into a large dish or platter. Sprinkle liberally with salt and let stand for 1/2 to 1 hr. This will help release excess water. While cabbage is "resting", fry the bacon to rend the fat. Discard bacon or make a B.L.T. Squeeze out water from the cabbage and saute in the bacon drippings until golden brown. Add sugar, salt and pepper to taste. Meanwhile, break up the egg noodles so that they're short and fat rather than long and fat. Boil according to directions on box. When cabbage is done (caramellized, soft), add the noodles and mix thoroughly. This dish is even better the second day. Serve as a main course after a rich soup. I  like it sprinkled with sugar but some like it with a little extra ground pepper 
If you would like to make it vegetarian use 2-3 Tbsp of oil instead of the bacon fat. 

 Stuffed Green Peppers
Töltött paprika
 

8 medium sized green peppers , cored
1/2 lb. ground beef (or 1 lb. beef if you do not want to include pork, or 1lb. turkey, or soy granulate)
1/2 lb. ground pork
1 egg
1 cup rice , cleaned
2-28 oz. cans of crushed tomatos
1 large white onion, chopped finely
2 Tbsp Hungarian Paprika
1 tsp. salt
2 Tbsp. sugar, A MUST!
1/4 tsp. black pepper
2 whole Bay leaves
1 cup water only if needed

Cut off the tops of peppers and reserve. Take out the seeds.
In mixing bowl, place the ground meat, raw egg, washed rice, salt, pepper and paprika. Mix well with clean hands. Stuff each pepper with meat mixture. If you have some left over, make a few balls. Set peppers up-right in cooking pot. Add the tomatoes, sugar, onions and chopped tops of peppers over the peppers and the bay leaves. Cover and slowly cook for about 1 1/2 hours. If it looks too thick add a little water. Serve with fresh french bread, sugar or ground black pepper.

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