In Response to Re: WHAT'S FOR DINNER TONIGHT?:
GRANA here; Hi GALE G ; That's the way ay my Hungarian/Romanian family made it & I still do ; such fond memories of good eating @ my NANA's table;no slow ookerfor her or me, just a super low simmer heat under a heavy pot of goodness. ***** Do you add raisins ???? ***** We always do forr a sweet& sour flavor we enjoy My German Father prefered it that way (sweet& sour) & my NANA added raisins to please him As a child liked it that way too; stil do ge in it a little later.I put a layer of well rinsed sauerkraut on the bottom,stuffed cabbage next then another layer of sauerkraut on top and then pour tomato sauce all over it.This is the way the Hungarians make it.After it's cooked a roux will be added to thicken the the tomato gravy. This can be served with either a dollup of sour cream on top or the way my Dady liked it with a little cream poured over. the way it is served in Hungary I'll serve this with some good rye bread and mashed potatoes,hubby likes it with mashed potatoes on the side. Posted by gale g
Posted by ann h
Hi Ann, Yes my Dad was from Hungary, the part he was from is now Romania.My family never added raisins but I'm sure that would be good.I love my roots and all the great food and memories that go with it.Ann I found a better way to wilt the cabbage a huge time saver,I cored the cabbage and set it in the microwave core side down and zapped it 5 mins then repeated 2 more times.Just watch it all depends on the size of the cabbage as to how long to cook it the leaves just pulled off and were very easy to work with.Much safer for me in the wheel chair trying to do this in big pots of boiling water.My mom would make what I think was a piece of beef shank cooked in a sweet tomato sauce.I don't know if it's Hungarian or not or just something he liked,we didn't care for it as children but I would like to find out more about this dish would you happen to know about it or what it is called?