Comments on: Töltött Káposzta (Stuffed Cabbage) http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/ A Brooklyn lawyer's kitchen Mon, 23 Jan 2012 17:12:56 +0000 hourly 1 http://wordpress.org/?v=3.3 By: Donald http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-122222 Donald Sat, 23 Oct 2010 21:33:30 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-122222 Nice recipe. Very close to the one my aunt Julia made and she is from Debrecen. (Tiny town north of there) Trying to find relatives from that area. Original name wa Stensko. Anyone know this name ? thanks Nice recipe. Very close to the one my aunt Julia made and she is from Debrecen. (Tiny town north of there)
Trying to find relatives from that area. Original name wa Stensko.
Anyone know this name ?
thanks

]]> By: Danielle http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-122025 Danielle Mon, 28 Jun 2010 15:58:53 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-122025 Susan - Thank you for the story. I'm so glad this brings the memories back! I certainly think of my grandmother whenever I make it. Cynthia - Awesome! Thanks for the tip on steaming the cabbage, I'll try that. Lisa - That reminds me of the friend I met in Hungary, who sometimes added a jar of storebought lecso. Dennis - Thanks for telling me how it turned out! I'm really thrilled to hear you liked it. Susan – Thank you for the story. I’m so glad this brings the memories back! I certainly think of my grandmother whenever I make it.

Cynthia – Awesome! Thanks for the tip on steaming the cabbage, I’ll try that.

Lisa – That reminds me of the friend I met in Hungary, who sometimes added a jar of storebought lecso.

Dennis – Thanks for telling me how it turned out! I’m really thrilled to hear you liked it.

]]> By: Dennis Szalay http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-122021 Dennis Szalay Mon, 21 Jun 2010 09:48:42 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-122021 PS Well it's tomorrow night now and that was an absolute success......now thats what I call home cooked heaven....THANKS again for the help. PS Well it’s tomorrow night now and that was an absolute success……now thats what I call home cooked heaven….THANKS again for the help.

]]> By: Dennis Szalay http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-122019 Dennis Szalay Sun, 20 Jun 2010 11:23:37 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-122019 Hi I'm born in Australia to Hungarian parents and at 45yrs old find myself caring for my 79yr old Dad. He pretty much ONLY eats hungarian food.As he's hands are'nt much good anymore....it's prompted me to expand my range of hungarian recipes. Guess whats next on the menu? Yep Toltott Kaposzta.Thanks for the tips on prep nad execution. I'm SO looking forward to dinner tomorrow night. Thanks from down under, Dennis Hi I’m born in Australia to Hungarian parents and at 45yrs old find myself caring for my 79yr old Dad. He pretty much ONLY eats hungarian food.As he’s hands are’nt much good anymore….it’s prompted me to expand my range of hungarian recipes. Guess whats next on the menu? Yep Toltott Kaposzta.Thanks for the tips on prep nad execution. I’m SO looking forward to dinner tomorrow night.
Thanks from down under, Dennis

]]> By: Lisa Isbell http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-121980 Lisa Isbell Thu, 27 May 2010 02:08:05 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-121980 My grandmothers, both of them Hungarian, handed down a cabbage roll recipe. It is very similar to the one you have here except we make stuffing of 1 lb of ground beef, 1 tube of hot ground sausage and cooked rice. We make the rolls as you described, with the cabbage wrapping the stuffing. Place them in a deep pot or slow cooker then pour in a large can of tomato sauce and a jar of sauerkraut and let it simmer (about an hour or so on the stove top or for several hours on the high setting in the slow cooker). The hot sausage seems to eliminate the need for additional seasonings. My grandmothers, both of them Hungarian, handed down a cabbage roll recipe. It is very similar to the one you have here except we make stuffing of 1 lb of ground beef, 1 tube of hot ground sausage and cooked rice. We make the rolls as you described, with the cabbage wrapping the stuffing. Place them in a deep pot or slow cooker then pour in a large can of tomato sauce and a jar of sauerkraut and let it simmer (about an hour or so on the stove top or for several hours on the high setting in the slow cooker). The hot sausage seems to eliminate the need for additional seasonings.

]]> By: Cynthia http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-121862 Cynthia Fri, 05 Mar 2010 03:00:21 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-121862 Both my parents were Hungarian and I didn't know there was any other kind of food until I went to 1st grade. My dad worked shift work in a steel mill, but the weeks he was home, we always ate together and he always put on a suit and tie for the evening meal. I just made Töltött Káposzta for 150 people for a local convention. The only difference between this recipe and the one passed down to me from my mom and grandmas is the use of tomato juice for the cooking sauce. Great photo...that's exactly how they look. BTW...I core the cabbages before putting them in boiling water and take the leaves off one at a time, draining them in a collander before de-veining them. I can steam them just long enough to soften them without the leaves getting mushy, and it is easier to roll them tightly so they don't come apart while cooking. Both my parents were Hungarian and I didn’t know there was any other kind of food until I went to 1st grade. My dad worked shift work in a steel mill, but the weeks he was home, we always ate together and he always put on a suit and tie for the evening meal. I just made Töltött Káposzta for 150 people for a local convention. The only difference between this recipe and the one passed down to me from my mom and grandmas is the use of tomato juice for the cooking sauce. Great photo…that’s exactly how they look. BTW…I core the cabbages before putting them in boiling water and take the leaves off one at a time, draining them in a collander before de-veining them. I can steam them just long enough to soften them without the leaves getting mushy, and it is easier to roll them tightly so they don’t come apart while cooking.

]]> By: Sharon http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-121800 Sharon Sat, 16 Jan 2010 02:30:35 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-121800 Enjoyed reading the recipe and comments. My grandma was from Hungary. I cant wait to try this stuffed cabbage! Enjoyed reading the recipe and comments. My grandma was from Hungary. I cant wait to try this stuffed cabbage!

]]> By: Susan http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-121638 Susan Sat, 27 Jun 2009 01:53:30 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-121638 After a very long day of baking I just sat down at my computer and for some crazy reason I decided to look up stuffed cabbage recipes...specifically Hungarian ones. Thank you so much for bringing back some wonderful fond memories I have of my Hungarian Mother in law's recipe, which is very much like yours. The part about the chopped up left over pieces of cabbage especially hits home as Lil ( my MIL) used to do the same thing! She had a name for it which we always called" uproar"! because that's what the word sounded like. She used Sacramento tomato juice but when I make it I ( having an Italian Mom) use Italian plum tomatoes. I just liked the sauce a little bit thicker.But I will definitely try yours. Again, thanks for the memories...Sure miss her. After a very long day of baking I just sat down at my computer and for some crazy reason I decided to look up stuffed cabbage recipes…specifically Hungarian ones. Thank you so much for bringing back some wonderful fond memories I have of my Hungarian Mother in law’s recipe, which is very much like yours. The part about the chopped up left over pieces of cabbage especially hits home as Lil ( my MIL) used to do the same thing! She had a name for it which we always called” uproar”! because that’s what the word sounded like. She used Sacramento tomato juice but when I make it I ( having an Italian Mom) use Italian plum tomatoes. I just liked the sauce a little bit thicker.But I will definitely try yours. Again, thanks for the memories…Sure miss her.

]]> By: christian http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-121530 christian Sat, 28 Mar 2009 21:58:39 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-121530 Wow your recipe is similar to my hungarian grandmothers recipe also!! I seen other recipes on the web with bacon and pork and i was confused. This is the way I know it! Good job!! Wow your recipe is similar to my hungarian grandmothers recipe also!! I seen other recipes on the web with bacon and pork and i was confused. This is the way I know it! Good job!!

]]> By: Lore http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/comment-page-1/#comment-54573 Lore Sun, 20 Jan 2008 19:11:47 +0000 http://habeasbrulee.com/2006/11/10/toltott-kaposzta-stuffed-cabbage/#comment-54573 In Romania "sarmale" (or "stuffed cabbage" as you call it) it's a national dish. That is why I'm pretty amazed I found this in the Hungarian Recipes category. In Romania “sarmale” (or “stuffed cabbage” as you call it) it’s a national dish. That is why I’m pretty amazed I found this in the Hungarian Recipes category.

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