HUNGARIAN PIGS IN THE BLANKET, MARANITOS HUNGAROS ENVUELTOS, SORMA OR TOLTOTTKAPOSZTA
I have told you all about my Mexican grandmother, Maria and her wonderful recipes. Now I am going to tell you about my other grandmother, Julia, My dad's mother. She was born in Budapest Hungary. She would always have a most delicious meal or dessert on the stove or in the oven. She like my grandmother, Maria, was an excellant...
Provided by Juliann Esquivel
Categories Beef
Time 3h50m
Number Of Ingredients 18
Steps:
- 1. Fill very large heavy pot with about 16 ounces of water. Add a few grains of salt to the water put on stove to boil. Take large head cabbage and cut the core leval so the cabbage will stay sitting core side down in the pot. Cover and steam for about five minutes. Remove cabbage from the pot onto a large baking pan, like a lasagna pan. Slowly remove the leaves whole making sure not to tear them. This takes a while do all the cabbage like this when you get to some of the leaves that are hard again put cabbage head back into the pot and steam for about four minutes more until leaves start to soften. Again remove head to the large pan careful not to burn yourself. Remove the leaves very gently so they do not tear. Do not throw the large outer leaves nor the small leaves (inner part) of the cabbage away. Save them when you have taken all of the leaves off set them all aside. Leaves should be pliable and soft enough to roll around a ball of ground meat.
- 2. Next take your salt pork or you can use thick bacon if you dont have salt pork and render down in a large heavy pot. When the salt pork or bacon gets crisp remove from the pot to a seperate dish. In the rendered fat left in the pot add one of the diced onions and the mashed garlic saute until the onion is limp. Now add the mashed tomatos and the tomato juice. Now add the tablespoon of sugar, 1 teaspoon of salt, the peppercorns and the bay leaves. Simmer this sauce with the broken down tomatos in it for 5 minutes. While the sauce simmers go to the next step.
- 3. In a large bowl combine and mix both of the ground meats. Add remaining diced onion, the paprika, 1 teaspoon salt, ground black pepper, raw rice, and the eggs. Mix well with your hands so as to incorporate everything very well. Let sit for a bit about five minutes. While the meat is resting open package of sauerkraut put in a colander or strainer and rinse under cool water. Leave over a bowl so the sauerkraut drains well.
- 4. Now take your meat and and roll about the size of a meatball in your palm, next take a cabbage leaf and put the meat at the base of the cabbage leaf and flatten the meat ball so it looks more like a sausage and roll the cabbage leaf around the meat. Continue to roll around the meat and then if the sides are to long take a knife and cut the sides down a little and then tuck each side of the cabbage leaf into the roll. Set the rolls in a pan seam side down. Do all of them like this until you have used all of the ground meat and used all of the cabbage leaves. There is always all the little ends that you cut off put them aside and the large outer leaves that you have saved and the inner small cabbage leaves.
- 5. Now you are going to assemble everything together. In a very large cooking pot. First get two ladlefuls of sauce and pour into the bottom of the pot. Begin to lay your little cabbage rolls all around on top of the sauce. Next get a handfull of the sauerkraut and sprinke over the cabbage rolls. Now get the crispy salt pork or bacon and lay the pieces over the cabbage rolls. Now get two more laddles of sauce and pour over the bacon and cabbage rolls. Now take more cabbage rolls and lay across the other rolls using them all. Now take some more of the saurkraut and sprinke over the cabbage rolls. Add another two ladlefulls of sauce over the rest of the rolls and take all of the pieces of cut up cabbage pieces and sprinkle over the rolls. Now take the the small cabbage leaves and cover all of the rolls. Put some more sauce over them and finally take the large outer leaves cover the small leaves if there is any sauce left pour over the top. Cover with a tight lid and over a low flame cook for two and half hours. do not uncover or disturb while cooking. After the time has passed check one cabbage roll cut in half if the rice is cooked cabbage rolls are done.
- 6. Sometimes my grandmother Julia would slice up delicious Hungarian sausage and cook it in the pot with the cabbage rolls. It is very hard to find hungarian sausage around here if you can find it it gives the pigs a wonderful flavor. Serve with crusty bread and cold beer. Delicious. Enjoy
PIGS IN A BLANKET
Kids love this one. My mom made it for me as did her mom. If making for a small child, cut the hot dogs into fourths length wise. The cheese is always optional.
Provided by Brandie2134
Categories Meat and Poultry Recipes Pork
Time 30m
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
- Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.
Nutrition Facts : Calories 457.7 calories, Carbohydrate 24.8 g, Cholesterol 57.1 mg, Fat 31.8 g, Fiber 0.3 g, Protein 17.1 g, SaturatedFat 14.3 g, Sodium 1760.4 mg, Sugar 5.2 g
PIGS IN BLANKETS
Our secret to making this classic finger food extra irresistible? Brush the puff pastry with honey mustard before baking these pigs in blankets.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h50m
Yield Makes 54
Number Of Ingredients 8
Steps:
- On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
- Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.
HUNGARIAN PIGS IN BLANKET
Make and share this Hungarian Pigs in Blanket recipe from Food.com.
Provided by jim_mcke
Categories One Dish Meal
Time 3h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- steam cabbage until soft enough to fold.
- mix onion rice pork paprika and salt. place small amount of mixture on each cabbage leaf and roll tightly.
- In a large pan alternate layers of sauerkraut and cabbage rolls. Cover all with tomato juice.
- Cook @ 350 2-3 hours.
Nutrition Facts : Calories 496.8, Fat 24.4, SaturatedFat 8.9, Cholesterol 106.7, Sodium 663.4, Carbohydrate 35.9, Fiber 6.8, Sugar 9.6, Protein 34.5
ROULADEN -GERMAN PIGS IN A BLANKET
This recipe came from a co worker. Ray always brought this dish to our pot lucks and it was usually the first dish gone! It is a delicious traditional meal that even though can be a little time consuming, it is worth it and can be made ahead of time. Our family requests it especially during the winter months, served over noodles or spatzles.
Provided by designerchef in Chi
Categories Meat
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Trim all fat from meat and if not pounded flat by your butcher, take a metal or wooden cooking mallet and pound the steak until the tissues are broken down and it is pretty thin.
- Cut steak into long thin strips.
- Season flour with salt and pepper.
- Arrange an assembly line for preparation for ease of rolling.
- On each piece of steak, place a dab of mustard and rub it along the steak.
- Add a piece of bacon.
- Add a piece of pickle slice.
- Sprinkle a dab of marjoram.
- From one end of the steak, start rolling the steak, bacon, pickle until completely rolled and secure with toothpicks or string.
- Continue until all steak is rolled.
- Dredge rolls of steak into flour until coated.
- Heat oil in deep fryer pan.
- Brown steak until browned.
- Transfer to casserole dish.
- Continue browning and transferring into casserole dish until done.
- Preheat oven to 350°F.
- Stir and scrape up any browned bits left in frying pan and slowly add 2 cups of beef broth.
- Sprinkle a dash of extra marjoram into gravy and stir.
- Pour gravy over steak rolls in casserole dish.
- Either bake now at 350°F for 1-1-1/2 hours or you can refrigerate and cook later.
Nutrition Facts : Calories 651.1, Fat 47, SaturatedFat 16.6, Cholesterol 113.7, Sodium 903.2, Carbohydrate 11.1, Fiber 0.4, Protein 43
RANCH PIGS IN A BLANKET
Who knew you could amp up the fun factor for pigs in a blanket? Sprinkle ranch seasoning on top before you bake. And if you still can't get enough of that tang, dip 'em in ranch dressing before you take a bite. Holy cow, it's good! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and caraway, if desired, over tops. Bake until golden brown, 12-15 minutes.
Nutrition Facts :
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PIGS IN A BLANKET WITH SPICY HONEY MUSTARD SAUCE
From onceuponachef.com
Cuisine AmericanCategory AppetizersServings 80Total Time 1 hr 5 mins
- Preheat the oven to 375°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
- Using a paring knife, make a few small cuts into the casing of each cocktail sausage to prevent them from splitting in the oven.
- Dust a clean work surface with flour and place one of the sheets of puff pastry on top. Sprinkle the pastry with flour as well. Using a rolling pin, roll the dough into a 12-inch square, flattening the seams with the rolling pin as you go. Using a pizza cutter or sharp knife, trim the edges so that they are straight. Cut the pastry into a grid, with strips about 1-1/4 inches wide and 2-1/4 inches long. You’ll be making about 8 vertical cuts and 4 horizontal cuts in the pastry (see the picture above for a visual reference; you'll need at least 40 strips and you may have extra).
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