Pâté in Savoy Cabbage Torda Style

Name: Pâté in Savoy Cabbage Torda Style (Tordai Kelpástétom)
Yield: 4 to 6 servings
Cuisine: Hungary
Ingredients: ¼ pound double-smoked bacon, sliced; 3 pounds Savoy cabbage; ½ cup chicken broth or stock; ½ cup milk; 1¼ pounds cooked lean pork, ground; 1 tablespoon flour; ½ cup sour cream; 4 tablespoons bacon drippings; ¼ teaspoon freshly crushed black pepper; 1 teaspoon and ½ tablespoon paprika; ½ teaspoon salt; ½ teaspoon dried marjoram, or 1 teaspoon minced fresh marjoram; 2 tablespoons lard; 1 garlic clove, crushed; 2 eggs; 1 medium-sized onion, minced; ½ cup uncooked rice

Tordai Kelpástétom

Preparation info

4 to 6
servings

Difficulty
Medium

Appears in

The Cuisine of Hungary

By George Lang

Published 1982

About

Ingredients

3 pounds Savoy cabbage
½ cup uncooked rice
1 roll

Europe
Hungary
Side dish
Eastern Europe

Method

Preheat the oven to 325°F. Cut out cores of cabbage and wash the heads well. Cook in salted water until half done. Drain.
Separate cabbage leaves, and cut out thick ribs.
Cook the rice in 1