Comments on: Hungarian Stuffed Cabbage

By: Clarice Annerud

Clarice Annerud — Mon, 30 Aug 2010 03:49:53 +0000

Thank you, thank you , thank you! I am dating a Hungarian and he asked for galumpkis. I wanted to make them so he would feel at home. Your recipe is a bit different from what my mother made for us. When he tasted them I got the best compliment, “these are like my Ma’s”. I have made him a happy man and you have made me a very happy woman!

By: r. c. balogh

r. c. balogh — Sat, 05 Jun 2010 19:24:34 +0000

My Brides gone vegan! Yikes. But, I’m still in charge of the galley. Got old recipes for Hurka, and Deres(Blood) Hurka. We’ve become weak in our gastronomic pursuits. This is a lot of work, but a good butcher can get ingredients. Unfortunately, this is a team activity. I ,alas am the last mohichan. If anyone would like Balant Cscaki’s recipe, or Grand ma Erdely’s I would gladely submit. Also0, I suspect, the variations are a matter of supply, and $$$.

By: VeronicaL

VeronicaL — Sat, 15 May 2010 20:35:07 +0000

My father was born here, but when he was about four years old, the family went back to Austria to attend his grandmother’s funeral. The war broke out and the ocean was mined, so the family remained in Austria Hungary. He was reared and educated there and when he was 21 years old, he came to the United States. He married my mother who was Czechoslovakian and what wonderful food we were raised on.

Thank you for your recipe. Mine is somewhat different than yours in that I use tomato juice to cook my rolls and some smoked pork.

By: kris

kris — Thu, 18 Mar 2010 21:48:44 +0000

Monte – I believe what you are asking about is called Abárolt Salonna (I believe it is boiled pork, then the spicy flavors of the paprika with it melts in your mouth), and it is probably my favorite of all of the prepared meats. I have had hurka (fresh blood sausage that can also have rice in it), and I also love Kolbász, which is the smoked sausage, mainly distinguished by the use of paprika, but has many variations…pretty much all of them good. The place back “home”, at least where I was born and my parents had immigrated to, is:
Budai Meat Market
52 Robinson Street
New Brunswick, NJ, 08901
1-732-247-4554 — my parents still get things delivered to Wisconsin from there.

Also:
Magyar Marketing
1070 South Schenley
Youngstown, Ohio, 44509
1-800-786-7851
http://www.magyarmarketing.com

Good luck, and happy eating
kris´s last blog ..Hungarian Stuffed Cabbage

By: Barbara Gurcsik

Barbara Gurcsik — Thu, 18 Mar 2010 06:59:00 +0000

I grew up in Toledo, Ohio in the 1940′s-and my great grandma, her daughter, Rose and son in law, Steve and my Dad George had a Hungarian restaurant built in 1930 on the same property where they built their home in 1929. Every four mo.’s the restaurant was decorated (strung) with hanging green & red grapes (live) & tied with red green & white ribbon. The waitresses all wore authentic Hungarian outfits handmade by my mom and a neighbor. The pleats in the starched skirts were each pinned to the ironing table to hand steam them in place. A gypsy band, Ziggy Bella’s, came from Detroit and played wonderful gypsy music while patrons (225 plus) sang and danced on the hardwood dance floor that my grandfather had sprinkled with fine granules of dance wax. One of many dishes served was stuffed cabbage. We did add caraway seed, fresh dill. and tomatoe juice so there was plenty of juice or sauce to dip that great crunchy exterior of the freshly made hungarian white bread which was baked & picked up daily at a small hungarian bakery in the Hungarian neighborhood called Birmingham in Toledo, Ohio. This delicious dish was made in a large electric roaster lined with saurcraut, pigs(rolled cabbage) sauercraut.pigs. etc. etc. I live in LA (Santa Monica, CA.) and in answer to where to find hurka. There was a hungarian deli here in Lancaster CA.that made it. I searched for hungarian deli that offers hurka. You have made me so hungry for it now that you mentioned it. Tony Packo’s (web site) in Toledo, Ohio ships it US and Internationally.

By: Monte Haun

Monte Haun — Sat, 13 Mar 2010 23:06:49 +0000

I grew up in Cleveland, OH in the 1940s-50s and some small (Hungarian) grocery stores would have a half of a hog covered with paprika hanging in the window. I don’t think it was cooked.

My Mother didn’t know what it was and as far as I know my Grandmother never served it.

I wonder what it was and how was it prepared.

Monte Haun mchaun -At- hotmail -dot- com
[Edited to obscure email address ~Andy]

By: Andy

Andy — Thu, 26 Nov 2009 17:45:35 +0000

Rosemary – I would say to add some cabbage to the recipe; I tend to run out of cabbage and instead put “meatballs” into the pot. I would make it on the stovetop, only because I use the same pot to cook onions, etc in it, and it needs to come to a boil before you let it sit for a while. You might need to use two pots, or else one really big one would hold them. Good luck!

By: Rosemary

Rosemary — Thu, 26 Nov 2009 16:36:53 +0000

Reminds me of the stuffed cabbage rolls my Hungarian mother-in-law used to make and in the 70′s were a staple at weddings where I lived in Ohio. How many rolls does your recipe yield? I need to make enough for 25 people, so about 50 rolls. Can they be cooked in a large electric roaster instead of stovetop?

By: mollyspain

mollyspain — Wed, 09 Sep 2009 20:20:19 +0000

your stuffed cabbage looks wonderful. i shall make it.

By: michelle

michelle — Sun, 19 Jul 2009 22:36:53 +0000

the stuffed cabbage recipe great, closest i have found to my grandma’s original,
for the person who asked about hurka when i was young and lived in cleveland used to by at the farmers world market there, for years afterward my mom would buy in bulk and freeze whenever she went back east

By: Terry Gergely

Terry Gergely — Sat, 11 Apr 2009 20:34:49 +0000

I am a senior of 80 years old and my Mother in law taught me to make this delicious meal. But I always was told to use Pork. So I would buy a 3 or 4 lb Pork butt and cut it into small cubes. Mix with sauted onions Uncle Ben’s long grain rice, one or two eggs, salt and pepper. Before stuffing the cabbages I would put sauer kraut on bottom of kettle and the stuffed cabbages. Cover with water, tomatoe juice and deluted catsup.Cook for about 3 hrs. and jummy. Its delicious. I also put a rack on the bottom of kettle so it does not scorch. I will try the attached recipes
will be interesting. Thanks Terry

By: R.C. Balogh

R.C. Balogh — Fri, 27 Feb 2009 21:44:49 +0000

Been reading George Lang: Cuisine of Hungary. Ma said it was all high cusine, not country style. We Made 300# of Hurka in an afternoon as a boy. Can”t find it anywhere. It’s like precious metal.

By: R.C. Balogh

R.C. Balogh — Fri, 27 Feb 2009 21:39:43 +0000

Mother is Erdely tribe from Tizalok,Szabolcz. Pappys tribe from Komoro, Szabolcz, near Ukeranian border. I’ve leaned more toward varity meat mixtures. Ma was always putting smoked things into the pot. I’ve decided to ad smoked butt, course ground to 50% beef , pork, veal and lamb at any given impulse. But, 50% smoked butt. Ma said: I haven’t tasted this since 1925. She said it was a very old, back country taste. Been making it 30 years in variations. Don’t forget some barley to stiffen up the mix.

By: kris

kris — Wed, 18 Feb 2009 00:28:28 +0000

Gabriella – I’ll be sending you at least three different recipes that my Mom had. Also, a great book is “The Hungarian Cookbook” by Susan Derecskey. I got it as a gift from my Mom, and have used it a lot, including making my favorite cake, Dios Torta (flourless walnut cake).

By: kris

kris — Tue, 17 Feb 2009 02:52:37 +0000

Gabriella – I am so happy to hear that your Dad enjoyed it! My Mom is an amazing cook, and her Hungarian cooking can’t be beat – I’ll ask her tomorrow if she has the recipe. I’ll also check the wonderful Hungarian cookbook I have (I’ll give you the name of it when I reply). Take care!

By: Gabriella Laszlo Wilson

Gabriella Laszlo Wilson — Mon, 16 Feb 2009 20:31:15 +0000

Both of my parents are Hungarian and came to the US in 1959 after the revolution. I grew up eating exclusively Hungarian food, which I didn’t appreciate then, but now sorely miss. I made your stuffed cabbage recipe for my Dad’s birthday dinner, which was so close to the one he ate as a boy, it moved him to tears. Any chance you might have an authentic Pogacha (? spelling) recipe?

By: Bebe

Bebe — Sun, 11 Jan 2009 17:28:33 +0000

Love knowing theres lots of us Hungarins! my mother’s stuffed cabbage used a tsp. ofset stoma caraway seed. this helps with the gas from cabbage. hungarians often made a ”caraway tea” used for an upset stomach.

By: kris

kris — Mon, 29 Sep 2008 20:47:45 +0000

Hi Cindy,

I hate to not be a help, but when I called my parents, they said that the only thing they ever served with stuffed cabbage was sour cream (for the dairy) and then a really good bread – usually rye, but whatever you choose – to soak up all of the good juices. It’s truly a meal in and of itself, however, you could always make rice to go along with it to pour the juices over, since the meat doesn’t have too much rice in it. Good luck!

Kris

By: cynthia maxion

cynthia maxion — Sun, 28 Sep 2008 21:30:30 +0000

Hello,
My grandmother and grandfather came through Ellis Island in New York in the early 1900′s. My grandmother taoght me how to cook. I wish she was here when I have a question. Actually I am making her cabbage rolls today for company, but I do not know what to serve with them. When she made stuffed green peppers she always made a big pot of mashed potatoies becasue the gravy was so good. The recipes I found on your site gave me some new ideas for variation but I still don’t know what to serve with the stuffed cabbage rolls.
Thanks, Cindy

By: Susan Marie

Susan Marie — Sun, 07 Sep 2008 18:31:48 +0000

My great grandmother was born in Hungary and lived with my family from the time I was 5 years old. She did most of the cooking and I loved to help her. She had a hand meat grinder and let me turn the handle as she put the fresh pork & beef in the top. When I was a little older she taught me how to place the filling in the cabbage leaves and roll them up! Of course nothing was ever written down… I’ve done my own versions over the years but am always looking for better/different ones to try. I picked up a head of cabbage at our local farmers market yesterday and it gave me a hankering for stuffed cabbage. This recipe looks wonderful. I can’t wait to try it out. Thank you Kris!

By: Bill

Bill — Thu, 24 Jul 2008 01:17:15 +0000

My friends mother use to make these she called them galumpkies or golumpki I don’t know but they where kick butt. I’m going to make some with cabbage out of my garden this years.

By: The Cooking Ninja

The Cooking Ninja — Wed, 04 Jun 2008 14:35:01 +0000

wow! This looks delicious. mmm

By: Zlamushka

Zlamushka — Sun, 25 May 2008 07:22:40 +0000

Hi Andy, I am so glad to read a recipe from Hungary. I am Slovak and love their cuisine. I am so bookmarking your cabbage recipe. I cam here through CynthiaÂ´s blog and am very glad for that. I am hosting Tried & Tasted event dedicated to cooking from other blogs. This month, we re cooking from Cynthia. Up for the challenge? Zlamushka's last blog post..Nepalese Tofu And Pea Curry

By: Michael

Michael — Sat, 24 May 2008 05:03:49 +0000

Mmm. That looks really good actually. Is it difficult finding the ingredients? Michael's last blog post..Make my site rank #1 in Google

By: Nirmala

Nirmala — Wed, 23 Jan 2008 03:06:14 +0000

This looks just fantastic. I made something similar but the pictures were not nearly as great as yours! Keep it up! Nirmala's last blog post..I'm Back Pumpkin Chocolate Chip Cookies

By: Marie

Marie — Tue, 08 Jan 2008 05:19:35 +0000

Nice Blog! I came by for a visit!! Everything looks delicious.

By: Agi

Agi — Mon, 24 Dec 2007 20:11:46 +0000

I have been looking for a receipe for my moms dish and this is the closest I have found. Mom would mix pork and beef. Then she would also add sausage to the pot along with smoked pork pieces.

To die for!!!

By: laci

laci — Sat, 08 Dec 2007 11:50:28 +0000

My parents both came from Hungary in 1956 and I eat the Hungarian restaurant here in the the San Fernado Valley (California)I asked both and they only use pork no beef also no paprika.

By: kris

kris — Sun, 02 Dec 2007 18:59:34 +0000

Hi Everyone,
Sorry for the lack of comments back – we have been here and there and unable to buckle down on the site lately; never fear, we are back.
Meeso – we will get to work on the Meme; Valli – I don’t think Hungarians have perogies, but they do cook with potatoes quite a bit…my Mom makes “saucy” potatoes with a lot of paprika, and also baked potatoes made with hard boiled eggs as well. Thanks again and Happy Holidays!

kris’s last blog post..Hungarian Stuffed Cabbage

By: marjie

marjie — Tue, 20 Nov 2007 01:35:37 +0000

I love your web site and all the great pictures and recipes. I will return often.

By: Bellini Valli

Bellini Valli — Mon, 19 Nov 2007 15:29:02 +0000

These just sound too incredible!!! Throw in a few potatoes on the side and I would be in heaven. Do Hungarians have a version of perogies? Bellini Valli's last blog post..Chicken Pot Pie

By: meeso

meeso — Sat, 17 Nov 2007 23:26:15 +0000

You’ve been tagged for a Meme If you haven’t done it already.

meeso’s last blog post..Steak & Mushrooms

By: meeso

meeso — Sat, 17 Nov 2007 00:35:43 +0000

This sounds so good, my mom use to cook with cabbage a lot. I would absolutely love to have some of those, I really need to try this sometime...I know my mom would love it! meeso's last blog post..Steak & Mushrooms

By: Cynthia

Cynthia — Fri, 16 Nov 2007 21:59:08 +0000

You know there are so many days when you’re thinking of what to make and keep forgetting that there are simple and tasty home-made dishes like these that can be rolled up (pun intended) in not time.

By: Danielle

Danielle — Fri, 16 Nov 2007 21:36:51 +0000

These look very different from my Hungarian grandmother's stuffed cabbage, but very wonderful in a different way! I had no idea you were Hungarian, too. (I liked your blog lots even not knowing, mind.) My maternal grandparents were born in Hungary, my mother was born in Israel, my father was born in Brooklyn, and his recent ancestors came from Ukraine (not far from the Hungarian border). Danielle's last blog post..A Recipe From the Crease of my Right Eye