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Stuffed Cabbage

Not all my cooking creations are successful. The first time I tried cooking Hungarian stuffed cabbage rolls—a dish I was brought up on by my mother and great-grandmother—the rolls all fell apart. I didn’t know the trick of trimming the thick “veins” in the cabbage leaves, and I don’t remember parboiling and coring the cabbage.

This week, I got it right. First of all, I consulted with my brother, who is by far the best cook in the family. Then he sent me the recipe he uses. Here it is.

It took me five hours to cook the cabbage rolls from start to finish, though much of that time was waiting for the rolls to boil for 1½ to 2 hours. I used four different kind of meats in my recipe: smoked Hungarian gyulai kolbasz, Hickory smoked bacon, ground pork, and ground beef. Fortunately, there’s a great butcher shop at Alpine Village in Torrance which has several different types of kolbasz.

Once you make stuffed cabbage rolls, it’s easy to cook enough to feed a family for several days. Our lasted five days, with some left over that we had to discard because i have a rule that no cooked dish I make can be eaten for more than five days.

If you should try the recipe, be sure to get some fresh dill and some marjoram and—most important of all—real Hungarian paprika from Szeged, Hungary. The Spanish stuff has the color, but not the flavor.

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