Dolmas of Cabbage (Toltott Kaposzta)

Ingredients

• the leaves of a white cabbage
• one and a quarter pounds of force-meat
• a small chopped onion
• a breakfastcupful of boiled rice
• three tablespoonfuls of minced mushrooms
• a little melted butter
• broth
• buttermilk
• ten ounces of rice
• grated Parmesan cheese

Method

1. 1

   Boil cabbage leaves in salted water for 25 minutes, then cool.

2. 2

   Prepare force-meat with pork, veal, eggs, onion, rice, spices, and mushrooms.

3. 3

   Wrap in cabbage leaves, place in a pan, cover with broth and buttermilk, and cook until reduced.

4. 4

   Serve with rice and Parmesan.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 93. The excerpt below is the record exactly as published.

Broth) Halasz-le" (Stewed Fish) Borju-siilt (Stewed Veal) Toltott Kaposzta (Dolmas of Cabbage) Bogracs Gulyas Forma Szeletek (Braised Beef) (Scalloped Salsify) Sult-galamb apro Rakkal (Pigeons with Crayfish) Salata (Salad) Kr6m-Torta Tiiros Galuska (Cream Tartlets) (Cream Quenelles) Tokai-kr6m-fagylalt (Tokay Cream Ice) Gyiimolcs (Fruit) 219 BANQUETS OF THE NATIONS Csirke-leves. (Chicken Broth). Chop a small onion, fry with butter, and mix with it two tablespoonfuls of flour, which fry also for two minutes, gradually diluting it with two quarts of good broth and the juice of a couple of cucumbers. Stir the soup on the fire till boiling, then remove it to the corner of the stove, and thus let it clarify, adding to it two raw chickens. As soon as they are three-fourths cooked take them out, skim the fat off the soup, pass it through a tammy, and let it boil once more. On the other hand, prepare a garnish composed of carrots, parsley, and celery roots, all of which vegetables cut, with the aid of a column tube, to sticks half an inch long ; make on both the ends on each of them a little incision in the shape of a cross ; let these vegetables blanch, drain them, place them in a stewpan with a little broth ; let the broth reduce to a glaze. At the last moment mix these vegetables in the soup, add also a few spoonfuls of cucumber cut in lozenges and blanched. Thicken the soup with sour cream mixed with three yolks of eggs and finish it with a spoonful of chopped green fennel. Halasz-le. (Stewed Fish). Choose about a pound and a half of small fish, such as tench, eels, flounders, or slips. Fillet the fish ; put these aside, and place the whole of the trimmings — heads, skins, bones, fins, etc.— into a stewpan, adding for each 220 HUNGARY pound weight one good-sized sliced onion, three table- spoonfuls of shred parsley, a tablespoonful of strips of parsley root about an inch long, a dessertspoonful of horseradish shavings, twelve peppercorns, a good tea- spoonful of salt, and a pinch of paprica. Cover with cold water, bring slowly to the boil, skim, then simmer slowly for an hour, and strain. Then put on the fire again and reduce to half the quantity. Into this hot broth (using another stewpan for the operation) put the fillets with six freshly cut bunches of parsley (which should be previously blanched in scalded water for three minutes) and simmer gently for about ten minutes until the fillets are tender. A spoon, instead of a fish knife, as well as the fork, are necessary to eat this dish comfortably. Borju-sult. (Stewed Veal). Cut up in squares a pound of veal meat taken from the side of the knuckle, and add to this meat an equal quantity of loin of pork. Cut an onion into dice, put it into a flat stewpan with lard, add half a bay-leaf, sprinkle over paprica and fry it a little, then add the meats ; season, fry the meats for seven or eight minutes, cover the stewpan, draw it over a moderate fire, and stew the meats with warm ashes on the lid, stirring from time to time. When done, baste them simply with two tablespoonfuls of brown sauce, or some glaze ; dish them up in a border of plain boiled rice. 221 BANQUETS OF THE NATIONS Toltott Kaposzta. (Dolmas of Cabbage). Strip off the leaves of a white cabbage, wash them thoroughly, put them into a saucepan of salted water, and boil for twenty-five minutes. Take them out, plunge into cold water, and afterwards dry them. In the meantime prepare one and a quarter pounds of force- meat, using an equal quantity of finely chopped fat pork and lean veal, two eggs, a small chopped onion, a breakfastcupful of boiled rice, a good dash of paprica, pepper and salt, three tablespoonfuls of minced mush- rooms, and a little minced parsley. Divide this into pieces the size of a walnut, wrap them up separately in pieces of the leaves, put them close together in a pan, sprinkle well with salt, pour over a little melted butter, and add broth and buttermilk in equal quantities to half their height. Cover them over and cook until the liquor is reduced to a glaze, then remove the pan to the side ; have ready ten ounces of rice boiled in stock and finished with butter and grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.