Kohlrouladen, sooo delicious – original hungarian recipe!!!!

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I was born in Budapest, Hungary and even after living 24 years in Hamburg, Germany and now already 7 1/2 years in Mexico my heart is still beating strong for the Hungarian kitchen.

My mom used to cook all these delicious Hungarian recipes and when we knew we would go to visit my grandma in Hungary, i would try to loose as much weight as i could before the trip, so i wouldn´t feel to bad eating there 24/7. I love the food, all difrent kinds of aromas, Salami, Langos, the pastries… basically every thing.

Every year around this time i am already all about Winter and Christmas and i do love autumn, the fresh air ( yes, also here in Mexico) and i miss the super delicious food of my mom. Of course i have here my Hungarian cooking books and  the recipes of my family, but it´s not always so easy to find the correct ingredients and if i find them, they can get really expensive. Well, last week i didn´t care, I WAS HUNGRY!!

I wanted to eat stuffed cabbage with Chorizo and Sauerkraut, a spoonful of sour cream and done!! And how it smelled the house….awesome!!! Lets get started and you´ll see, it´s easier then you think, and who knows, it might become also for you a traditional food for this time of the year. The good part is, once done and cooled you can freeze it and defrost it another day for lunch or diner, whenever you are hungry.

Ingredients:

1 white Cabbage

500g ground meat ( can be a mix of pork and beef)

200g white rice

2 eggs

2 cans  Sauerkraut with the juice

Juice of a limon

1 Onion

500ml beef broth

a good piece of Chorizo ( or the original Kolbasz form Hungary)

1-2 bay leaves

Salt, Pepper, soft Paprika powder, Nutmeg

Oil for the pan

Instructions:

Cook the rice until almost done and put aside.

Put the white cabbage in very hot water for a few minutes until the first leaves become soft. Take the cabbage out of the water and peel carefully the leaves form the outside of. Make sure they are not breaking and put aside. Put the cabbage back into the water and repeat this step until you have all the leaves separated form the „head“. If you feel the cabbage vein of the leaves is to thick, take a knife and carefully cut them thiner, don´t cut them out, because the leaves might break while rolling them later.

For the filling combine ground meat, eggs, onion ad rice, spices and mix well with your hands or a fork. (use a little bit more spices then you normally would do, it needs a good flavor)

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Put the first leave on the board, drop a few drops of limon juice on it and place the meat (see picture) on the wider side of the leave. Fold the sides over to the middle and roll it up. Ready. Repeat until all the meat and leaves are used. If you have little leaves, you can put two together and use as one.

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Place oil, Chorizo (cut in pieces), the cabbage rolls with the opening facedown in a big pot and cover up with a layer of Sauerkraut. Make sure to stuff all the holes around the cabbage rolls.

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Place the second layer of cabbage rolls, Chorizo and Sauerkraut on top of the first layer.

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Your pot should be filling up by now but make sure you have still a little space of the beef broth. Fill it in the pot, add the rest of the limon juice, place on top of everything the bay leaves and close the pot.

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Let it cook on low flame for round 1,5 – 2 hours, move the cabbage rolls carefully with a spoon once a while to make sure the are not sticking to the bottom and burn. If you have, use a teflon coated pot and refill with a little bit of water, one cup a time, if needed. Don´t use to much water, if could loose flavor.

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For serving take a flat plate, place a cabbage roll in the center, a piece of Chorizo and Sauerkraut, spread a little sour cream on top and enjoy!!!!!

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It definitely is worth all the work and the next day it even tastes better. I really hope you give it a try!! Leave my a comment and let me know what you think!!!  

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Recipe without Pictures:

Ingredients:

1 white Cabbage

500g ground meat ( can be a mix of pork and beef)

200g white rice

2 eggs

2 cans  Sauerkraut with the juice

Juice of a lemon

1 Onion

500ml beef broth

a good piece of Chorizo ( or the original Kolbasz form Hungary)

1-2 bay leaves

Salt, Pepper, soft Paprika powder, Nutmeg

Oil for the pan

Instructions:

Cook the rice until almost done and put aside.

Put the white cabbage in very hot water for a few minutes until the first leaves become soft. Take the cabbage out of the water and peel carefully the leaves form the outside of. Make sure they are not breaking and put aside. Put the cabbage back into the water and repeat this step until you have all the leaves separated form the „head“. If you feel the cabbage vein of the leaves is to thick, take a knife and carefully cut them thiner, don´t cut them out, because the leaves might break while rolling them later.

For the filling combine ground meat, eggs, onion ad rice, spices and mix well with your hands or a fork. (use a little bit more spices then you normally would do, it needs a good flavor)

Put the first leave on the board, drop a few drops of lemon juice on it and place the meat (see picture) on the wider side of the leave. Fold the sides over to the middle and roll it up. Ready. Repeat until all the meat and leaves are used. If you have little leaves, you can put two together and use as one.

Place oil, Chorizo (cut in pieces), the cabbage rolls with the opening facedown in a big pot and cover up with a layer of Sauerkraut. Make sure to stuff all the holes around the cabbage rolls.

Place the second layer of cabbage rolls, Chorizo and Sauerkraut on top of the first layer.

Your pot should be filling up by now but make sure you have still a little space of the beef broth. Fill it in the pot, add the rest of the lemon juice, place on top of everything the bay leaves and close the pot.

Let it cook on low flame for round 1,5 – 2 hours, move the cabbage rolls carefully with a spoon once a while to make sure the are not sticking to the bottom and burn. If you have, use a teflon coated pot and refill with a little bit of water, one cup a time, if needed. Don´t use to much water, if could loose flavor.

For serving take a flat plate, place a cabbage roll in the center, a piece of Chorizo and Sauerkraut, spread a little sour cream on top and enjoy!!!!!

It definitely is worth all the work and the next day it even tastes better. I really hope you give it a try!! Leave my a comment and let me know what you think!!!  

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