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George Lang

Cabbage Filling

Káposzta Töltelék

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Preparation info
    • Difficulty

      Easy

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

By George Lang

Published 1982

  • About

Ingredients

  • 2½ pounds cabbage
  • 1 tablespoon salt
  • ¼ pound</

Method

  1. Cut the cabbage into fine shreds, salt it and let it stand, covered, for 2 hours. Then squeeze it well to eliminate most of the liquid extracted by the salt.
  2. Heat the lard to frying temperature. Add the sugar and let it become light brown. Stir while you do this.
  3. Add the drained cabbage. Stir it immediately and cook it without a cover till cabbage is gol

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