In my 34 years of life, I have never celebrated New Year’s Eve without sauerkraut and cabbage rolls! Since I was born, my extended Hungarian family has gathered on New Years Eve and eaten what we call “Pigs In the Blanket”. About 7 years ago, I inherited the holiday as mine. So it’s been my task to make cabbage rolls for the entire extended family.
Here is my Great Aunt Maggie’s Hungarian Pigs In The Blanket recipe:
1 pound hamburg
1/2 onion cut fine
1 cup rice
salt and pepper
dash of sugar
1 tablespoon of water
1 head of cabbage
1 Jar of sauerkraut 32oz.
Put a pan of water on to boil. Cut and core the cabbage. Place the cabbage in the boiling water, core face down, and let the leaves come off one at a time.
Take a large pot and put a layer of sauerkraut along the bottom. Then roll a small amount of filling in a leaf. Make a layer of cabbage rolls and then layer it with sauerkraut and then a second layer of cabbage rolls. And top it with sauerkraut.
Fill the pan with water – sprinkle the top with pepper and let it come to a boil. Reduce the heat to simmer until the rice is done and the meat is cooked through (around 3 hours). Enjoy!
When I make my pigs I triple this recipe and get around 26 cabbage rolls.
Thank you Aimee for sharing your recipe with us! I am participating in Tempt Your Tummy Tuesday, Dining With Debbie , Balancing Beauty and Bedlam and Tuesdays at the Table recipe exchanges. For more blogger recipes go to these links.
Walk with the King!