George Lang

Stuffed Savoy Cabbage

Töltött Kel Rántva

Preparation info

  • 4 to 6

    servings
    • Difficulty

      Medium

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • 3 pounds Savoy cabbage
  • 1 pound roast veal or pork
  • ½

Method

  1. Boil cabbage heads in lightly salted water until done. Take cabbage heads apart, separating the leaves. Cut out thick ribs, if any.
  2. Grind the meat. Soak roll in milk, squeeze, then chop. Sauté onion in 1 tablespoon lard.
  3. Mix well the ground meat, sautéed onio