An d now the Turks make paprika and it STINKS; it'll also turn every sauce/gravy you put it in... a wretched BROWN!
I read the recipe in the article and they're NOT right! It's a translation, but the translation is wanting! SOUR CABBAGE is actually SAUERKRAUT! And that ingredient is used with and without caraway seeds.
NEVER, NOT EVER, sour cream on REAL Hungarian stuffed cabbage; tomato sauce!
Not only do I have my great, great grandmother's recipe for this, but grew up watching it being made by my grandmother and my mothers. I also have many Hungarian cookbooks; the best of which is has exactly the same recipe I have. And minced pork is NOT the only way, ground beef is more usual!
I’m with you on this. I had stuffed cabbage a lot as a kid (post #6). Never once was it served with sour cream. It was always ground beef in rolled cabbage covered in tomato sauce. And of course the paprika.
Now an unnecessary side story: My older Hungarian relatives carried no obvious grudge against the Ottoman Empire. But boy, did they dislike Romania. It was really odd. Bring up most any topic, and they’d work in complaints about Romania.
This was all due to the loss of Hungarian territory to Romania right after WW1.
“An d now the Turks make paprika and it STINKS; it’ll also turn every sauce/gravy you put it in... a wretched BROWN! “
Szeged Hungarian Paprika keeps it’s beautiful red color in your sauces...
I agree about the recipe. Ours uses ground beef and cooked rice wrapped in fresh softened cabbage. We do add kraut in between the layers of rolls in a light tomato sauce.
I have Ukrainian blood...ate a lot of these and still make them on occasion.