Sloppy Cabbage

Name: Sloppy Cabbage (Lucskoskáposzta)
Yield: 6 servings
Cuisine: Hungary
Ingredients: 3 to 5 sprigs of fresh dill, or 1 teaspoon dried dillweed; 15 leaves of summer savory, or 1 teaspoon dried; ¼ cup sour cream; Salt; 1 pound dagadó (see Note) or spareribs, sliced; 1 pound corned beef; 3 thick slices of double-smoked bacon with the skin on; 1 medium-sized, very tight cabbage; 15 leaves of fresh or marinated tarragon; 1 small onion, chopped fine; 1 teaspoon whole black peppercorns; 1 egg yolk; 1 teaspoon white-wine vinegar; 1 tablespoon flour

Lucskoskáposzta

Preparation info

6
servings

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

1 medium-sized, very tight cabbage
Salt
1 pound dagadó (see Note) or spareribs, sliced

Europe
Hungary
Eastern Europe

Method

Clean the cabbage, then cut into strips ¼ inch wide. Boil in salted water, then drain and put aside.
Boil the pork ribs and corned beef in salted water until they are almost done, about 1 hour. Save meat cooking liquid.
Put the bacon slices flat on the bottom