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Hungarian Stuffed Cabbage Rolls

 ----- Original Message ----- 
  From: Linda
  To: phaedrus
  Sent: Tuesday, February 19, 2002 7:18 PM
  Subject: Hungarian Stuffed Cabbage Rolls

  Hi - I'm looking for an old fashioned hungarian stuffed cabbage 
  recipe that uses sauerkraut in the ingredients.  My grandmother 
  used to make it.  Thanks. 

Hi Linda,

Each one of the recipes for this is a little different. Below are four, maybe one of them is close to how your Grandmother made it.


  Hungarian Cabbage rolls

  Ingredients - rolls
  1 cup long grain uncooked rice, (prepare and cool) 
  3 lbs ground beef 
  1 medium diced onion 
  1 egg 
  1 large cabbage - (cook 15-20 minutes) 
  Ingreditents - Sauce
  1/2 lb butter (or pareve margarine to make recipe kosher) 
  1 medium onion, diced 
  1 quart of water 
  1 small can sauerkraut 
  1 cup raisins 
  1/2 tsp vinegar 
  2 tbsp brown sugar 
  8 oz can tomato puree or sauce 
  Left over cabbage, (chopped up) 
  Combine first five ingredients. Roll mixture in cabbage leaves. 
  Place cabbage rolls in baking dish - seam side down. 
  Bake for 1- 1/4 hours at 375 degrees.

  Saute onion and cabbage in butter. Combine all of the ingredients 
  in a pot. Simmer for 1/2 hour. Pour over cabbage rolls and serve.
  Hungarian Stuffed Cabbage

  Hamburger (for more richness add 1/4 lb sausage per pound of hamburger) 
  Onion Chopped Fine 
  Green Pepper Chopped Fine 
  Celery--If Desired--Chopped fine 
  Garlic Chopped Fine 
  Salt and Pepper 
  Basil--if desired 
  Rice (Uncle Bens Works Great) uncooked 
  1 egg 
  Cabbage, washed and cored. Simmer aprox. 15-20 minutes until tender 
  and let cool. 
  Cook first 9 ingredients together. Wrap small oblong rolls of meat 
  in each cabbage leaf. Fold ends and roll completely. 

  2 Large Cans of Sauerkraut 
  2 Large Cans of Tomato Juice 
  Place in 5 quart cooker as follows. Line bottom of pan with sauerkraut; 
  place cabbage rolls side by side. Cover with Tomato Juice. Put more 
  Sauerkraut in and another layer of cabbage rolls and more tomato juice. 
  Continue till pan is full. Leave at least a inch and a half from top. 
  Bring to a boil and simmer 3-4 hours. 
  To use a crock pot for this recipe, place rolls and sauerkraut and 
  tomato juice as directed. Put pot on high for 1 hour and then put on 
  low for 4 hours. Make sure Tomato Juice is covering the whole mixture.    
  Hungarian Stuffed Cabbage

  Serves 8 to 10

  2 lbs. short ribs
  2 lbs. ground chuck
  1 onion, grated
  1/2 cup raw rice
  pepper to taste
  1 head cabbage, parboiled
  1 large can solid pack tomatoes
  1 large can sauerkraut
  1 box golden raisins
  2 lemons, sliced
  1 or 2 Tbs. Hungarian sweet paprika

  Broil short ribs until brown; set aside. Mix onion, ground chuck, 
  rice and pepper together. Form into golfball-size balls and encase 
  in a leaf of cabbage. Place short ribs on bottom of heavy casserole. 
  Combine solid pack tomatoes, sauerkraut and raisins and pour one-fourth 
  of this mixture over ribs. Place slices of one lemon on top. 

  Place a layer of cabbage rolls on top and sprinkle with a generous 
  amount of paprika. Cover with another quarter of tomato mixture, a 
  layer of cabbage rolls and paprika. Continue until ingredients have 
  been used, ending with the tomato mixture, sliced lemon and additional 
  paprika. Bake 2 hours covered in 325-degree oven.
  Hungarian Stuffed Cabbage Rolls
   Recipe By     : The Frugal Gourmet, Jeff Smith
   Serving Size  : 8    Preparation Time :0:00
   Categories    : Reg 4                            
     Amount  Measure       Ingredient -- Preparation Method
   --------  ------------  --------------------------------
      2      Tbsp          Freshly Rendered Lard -- Or
      3      Cloves        Garlic -- Crushed
      1      Medium        Yellow Onion -- Finely Chopped
      1      Cup           Seeded & Finely Chopped Anaheim -- Peppers Or
                           Unseeded Chopped Cubanelle -- Peppers
        1/2  Cup           Long-Grain Rice
      2 1/2  Cups          Chicken Stock
      1      Tbsp          Hungarian Paprika
                           Salt And Freshly Ground Pepper -- To Taste
      1      Large   Head  Cabbage
      1      24 Oz Jar     Sauerkraut -- Drained
      1      Lb            Finely Ground Pork
      1                    Egg
        1/2  Lb            Smoked Pork Butt -- Sliced
                           Paprika Gravy -- *
   *note - paprika gravy recipe in among this collection
   Saute the garlic, onion and peppers in the lard or oil until tender.  
   Add the rice, 1 cup of chicken stock, paprika, salt and pepper.  
   Cover and simmer for 10 minutes.  Set aside and allow to cool. Core 
   the cabbage and carefully pull the leaves off, keeping them as whole 
   as possible. Blanch the leaves in a large pot of salted water until 
   pliable, about 2 minutes.  Drain and allow to cool.  This should be 
   done in a couple of batches.  Cut out the tough white base of each leaf.  
   In a Dutch oven, spread 2 cups of the drained sauerkraut in the bottom 
   of the bot; set aside.
   In a large bowl, combine the ground pork with the cooled rice mixture,
   egg, salt and pepper.  Mix very well.  Spread out a cabbage leaf on 
   the countertop and roll up into a cylinder, folding in the sides as 
   you roll. Continue with the rest of the leaves; it may be necessary 
   to piece together a couple of leaves tomake a nice roll.  Arrange the 
   rolls on the bed of sauerkraut in the pot.  Place the pork slices atop 
   the rolls and spread the remaining 1 cup of sauerkraut over all. Pour 
   in the remaining 1 1/2 cups of chicken stock.  It should just cover the 
   cabbage rolls.  If not, add more stock.  Bring to a simmer and cook for 
   1 hour, 15 minutes. 
   This dish may be served with the paprika gravy on the side.

Lithuanian Chicken Noodle Soup

---- Original Message -----
From: Carole
To: phaedrus
Sent: Wednesday, February 20, 2002 9:57 PM
Subject: Lithuanian Noodle Soup

> Mom used to make this when we were sick. Chicken noodle soup basically,
> but she was Lithuanian, and made a batter and then dropped the noodles
> into the boiling broth one teaspoon at a time. She is 93 now with
> dementia, and I would love to know the batter recipe. She used to let me
> drop the noodles into the broth, so I know that part. Just wish I knew a
> basic noodle batter recipe that I could use in this way. Thanks for any
> suggestions. Carole

Hi Carole,

I can't find any Lithuanian recipes, but below are a couple of homemade chicken noodle soup recipes with homemade noodles.


Chicken Noodle Soup with Homemade Noodles

4 qts. water
1 chicken, 3-1/2 to 4 pounds
1 large onion
2 cloves
5 carrots, peeled and coarsely chopped
5 stalks celery, tops left on, chopped
4 cloves garlic
1 tsp. salt
pepper to taste
5 sprigs of fresh flat parsley
4 carrots, peeled and chopped
3 Tbsp. chopped parsley
Place water and chicken in pot, stud the onions with the clove, add onion,
carrots, celery and garlic to soup and boil for 2 hours. Let cool. The bones
should easily be removed from the chicken. Discard the bones with the skin.
Be careful to remove all the gristle. Chop the meat and let the broth cool.
Skim off the fat. Add the meat and remaining carrots. Boil for another 15
minutes and add the noodles.

To prepare the noodles:

2 large eggs
1/4 teaspoon salt
11/3 cup all purpose flour
Whisk the eggs and salt for 2 minutes. Add the flour, gradually working it
with your fingers until you make a ball of dough. Knead the dough for 4 to 5

On a flour-dusted surface, roll out the noodles to a thickness of about
1/8". Lightly dust the top of the noodle dough and roll the mixture up as if
you were making a jellyroll. Slice into 1/3" strips, then unroll the noodle.
Add to the soup in the final minute of boiling, along with the fresh
parsley. Do not overcook!
Homemade Chicken Noodle Soup

Ingredients for Noodles
2 eggs
1c. flour
pinch salt
Combine eggs, flour and salt; dough will be sticky. Roll out as thin as you
can on a floured board. Fold in half; fold in half again. Slice real thin,
open up noodles and let dry on a floured surface. Cook quickly in boiling
water when soup is done.

Ingredients for Soup Broth
2 chicken leg quarters
1 bay leaf
1 onion, chopped into chunks
1-2 carrots, chopped into chunks
1 celery stalk, chopped into chunks
poultry seasoning
Combine chicken, bay leaf, onion, carrots, celery, poultry seasoning, salt
and pepper. Boil covered until chicken is tender (falls off bone),
approximately 30-40 minutes. Take chicken out and cut up. Strain juice,
retaining broth
Ingredients for Soup
2 carrots, minced
2 celery stalks, minced
2 medium onions, minced
butter or margarine
poultry seasoning
italian seasoning
2 cans chicken broth
Saute carrots, celery and onions in butter or margarine. Add sauted
vegetables to broth; add chicken and remaining ingredients

Snow Pudding

----- Original Message -----
From: Eileen 
To: phaed
Sent: Thursday, February 21, 2002 3:22 PM
Subject: Locate a recipe

> Can you help me?
> The first recipe is called SNOW PUDDING and is made out of egg whites 
> as far as I can remember there is also a caramel sauce that goes over it.
> My thanks to you in advance.
> Eileen 

Hi Eileen,

All of the recipes that I find for snow pudding have gelatin in them. None have caramel sauce, they rather have a "custard sauce". See below.


 Custard Sauce For Snow Pudding:

 2 c. scalded milk
 Add 3 egg yolks, beaten
 1/4 c. sugar
 Little salt

 Preparation :
    Dissolve 1 package plain gelatin in 1/4 cup cold water.  Add 1
 cup boiling water, 3/4 cup sugar, 1/4 cup lemon juice.  Fold in 3
 egg whites which have been beaten stiff.  Refrigerate.  Put on low
 heat and when it thickens, add 1 teaspoon vanilla.  Chill and pour
 over Snow Pudding when serving.
 Snow  Pudding

 Ingredients :
 1 oz. gelatin (2 tbsp.)
 1/2 c. cold water
 1/2 c. boiling water
 2 c. ice water
 1 c. sugar
 3/4 c. lemon juice
 Fine grated rind can be added
 2 egg whites

 Preparation :
    Dissolve gelatin in 1/2 cup cold water.  Add 1/2 cup boiling
 water and stir like Jello until gelatin is dissolved.  Add sugar,
 lemon juice, and remaining water; let congeal.  Beat egg whites
 until very stiff.  Beat gelatin mixture until its light and frothy.
 Fold into the egg whites.  Put into bowl or custard cups rinsed in
 cold water and refrigerate.  Serve with a custard sauce over a
 serving of pudding.
 Snow  Pudding

 Ingredients :
 1 envelope Knox unflavored gelatin
 2 tbsp. cold water
 1/2 c. boiling water
 1 c. sugar
 1/3 c. lemon juice
 3 egg whites (beaten) (reserve the egg yolks)
Custard Sauce:
 3 egg yolks
 3 tbsp. sugar
 Pinch of salt (optional)
 1 1/2 c. milk

 Preparation :
    Soak gelatin in cold water for 5 minutes.  Then add boiling water
 and stir until gelatin is dissolved.  Add sugar and lemon juice and
 stir until it thickens. Add beaten egg whites and continue to beat
 until it is thick enough to drop or mold.  Chill.  Serve with
 Custard Sauce.  Heat milk in top of double boiler.  Beat yolks, add
 sugar and salt and gradually pour on scalded milk.  Return mixture
 to top of double boiler and cook over medium heat until mixture
 coats the spoon, looks creamy and foam has disappeared.  Stir
 constantly while cooking.  Remove from heat immediately and cool.
 Flavor with 1 teaspoon vanilla or lemon extract, as desired.  If
 custard should curdle, place sauce pan in cold water and stir
 custard with spoon until smooth.  Serve in dessert dishes over snow

Sweet and Sour Pork

----- Original Message -----
From: Eileen 
To: phaed
Sent: Thursday, February 21, 2002 3:22 PM
Subject: Locate a recipe

> Can you help me?
> The recipe is SWEET AND SOUR PORK made out of pork tenderloins and
> uses egg whites to dip cut up meat.
> My thanks to you in advance.
> Eileen 

Hi again, Eileen,

Ok, let's go for the sweet & sour pork. See below.


Sweet  And  Sour  Pork

 Ingredients :
 12 oz. pork tenderloin or pork roast
 1 green pepper
 4 slices pineapple
 1 med. carrot
 3/4 tsp. salt
 Dash of pepper
 2 tbsp. soy sauce
 1 egg yolk
 1 tbsp. cornstarch
 1 tsp. baking soda
 1 tbsp. cold water
 3 tbsp. cornstarch
 3 egg whites
 3 tbsp. flour
 1/8 tsp. salt

 Preparation :
    Pound pork with cleaner.  Cut into 1 inch squares.  Marinate at
 least 3 hours.  Cut pepper into 1 inch squares.  Cut pineapple in
 thin slices.  Heat oil in fry pan.  Deep fry pieces until done.
 Remove pork.  Drain oil from pan.  In 2 tablespoons oil stir fry
 peppers, pineapple and carrot.  Peel sauce ingredients into saucepan
 and heat to boiling.  Add to vegetables.  Let thicken.  Stir
 constantly.  Add pork.  Mix and serve immediately.  Mix together.


 ----- Original Message ----- 
  From: Ida 
  To: phaedrus
  Sent: Thursday, February 21, 2002 9:35 PM
  Subject: magic chef pizzelle maker recipes

  I am looking for magic chef pizzelle maker recipes.

Hello Ida,

Well, could find no recipes online that were specifically for the Magic Chef pizzelle maker. Below, however are several good pizzelle recipes. Surely they will work in your pizzelle maker?


  Classic Pizzelle Recipe 1

  FULL BATCH                           HALF BATCH 
  6 Eggs                               3 Eggs 
  3 1/2 cups Flour                     1 3/4 cup Flour 
  1 1/2 cup Sugar                      3/4 cup Sugar 
  2 Tbsp. Vanilla Essence              1 Tbsp. Vanilla Essence 
  1 cup Butter (two sticks; 1/2 pound) 1/2 cup Butter (one stick; 1/4 pound) 
  2 tsp. Baking Powder                 1 tsp. Baking Powder 

  Melt butter on a low heat in a small sauce pan. Beat eggs in a large 
  bowl and add vanilla essence. Add sugar to the egg mixture and beat 
  well. After butter has melted, allow to cool slightly and then add to 
  egg and sugar mixture. Sift in flour and baking powder into the wet 
  mixture, stirring well to ensure all flour is completely mixed. The 
  batter will be stiff. Bake using pizzelle iron. Full batch will make 
  about 60 cookies.

  Classic Pizzelle Recipe 2

  FULL BATCH                                  HALF BATCH 
  6 Eggs                                           3 Eggs 
  4 cups Flour                                   2 cup Flour 
  2 cups Sugar                                  1 cup Sugar 
  1 tsp. Vanilla Essence                    1/2 tsp. Vanilla Essence 
  1 cup Butter (two sticks; 1/2 pound)      1/2 cup Butter (one stick) 
  2 tsp. Baking Powder                      1 tsp. Baking Powder 

  Melt butter, add sugar and beat well. Add egg yolks and vanilla 
  and mix well. In a separate bowl mix the flour and baking powder 
  and then gradually add to the butter and egg mixture. In a separate 
  bowl beat the egg whites until stiff then fold carefully into the 
  butter/egg/flour mixture. Spoon onto pizzelle iron and bake.

  Classic Pizzelle Recipe 3

  FULL BATCH                             HALF BATCH 
  6 Eggs                                     3 Eggs 
  4 cups Flour                             2 cups Flour 
  1  1/2 cup Sugar                       3/4 cup Sugar 
  2 Tbsp. Vanilla Essence             1 Tbsp. Vanilla Essence 
  1 cup Crisco or olive oil              1/2 cup Crisco or olive oil 
  4 tsp. Baking Powder                  2 tsp. Baking Powder 

  Beat the eggs and sugar together in a large bowl then add the Crisco 
  (or olive oil) followed by the baking powder and vanilla. Mix well and 
  add the flour gradually to the mix. Once the ingredients are mixed well 
  spoon onto iron and bake.

  Classic Pizzelle Recipe 4

  FULL BATCH                              HALF BATCH 
  12 Eggs                                      6 Eggs 
  5 1/2 cups Flour                          2  3/4 cups Flour 
  1 1/2 cup Sugar                           3/4 cup Sugar 
  1 tsp. Vanilla Essence                  1/2 tsp. Vanilla Essence 
  1 tsp. anise flavoring or whiskey     1/2 tsp. anise flavoring or whiskey 
  1 lb. Butter or oleo                        1/2 lb. Butter or oleo 
  2  3/4 tsp. Baking Powder              1 1/2  tsp. Baking Powder 

  Cream sugar and butter. Add eggs and cream well. Add flavoring 
  then follow with baking powder and mix well. 
  Refrigerate overnight before using.

  Minnie's Pizzelle

  FULL BATCH                             HALF BATCH 
  6 Eggs                                      3 Eggs 
  1 3/4 cups Flour                        1 cup Flour 
  7 Tbsp. Sugar                            3 1/2 Tablespoons Sugar 
  1 Tbsp. Anise Extract                 1 1/2 tsp. Anise Extract 
  1/4 lb. Margarine (one stick)        4 Tbsp. Margarine 

  Cream together margarine and sugar until light and fluffy. Beat in eggs, 
  one at a time. Beat mixture vigorously. Add flour gradually, continuing 
  to beat vigorously, until there are no lumps. Beat in the anise. 
  The mixture should ribbon when dropped from a spoon. Bake until golden.


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