{"id":14485,"date":"2020-01-11T11:00:19","date_gmt":"2020-01-11T11:00:19","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/01\/11\/toltott-kaposzta-ungarische-kohlrouladen-cabbage-roulade-from-hungry\/"},"modified":"2024-10-26T18:10:26","modified_gmt":"2024-10-26T10:10:26","slug":"toltott-kaposzta-ungarische-kohlrouladen-cabbage-roulade-from-hungry","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/01\/11\/toltott-kaposzta-ungarische-kohlrouladen-cabbage-roulade-from-hungry\/","title":{"rendered":"T\u00f6lt\u00f6tt K\u00e1poszta \u2013 Ungarische Kohlrouladen \u2013 Cabbage Roulade from Hungry"},"content":{"rendered":"

Die Kulinarische Weltreise<\/a> von Volkermampft<\/a> geht diesen Monat nach Ungarn. Ich war vor vielen Jahren in Ungarn und habe dort sehr gut gegessen. Die Meisten kennen Gulasch, aber es gibt sehr vieles mehr. Am Ende des Monats werdet Ihr erstaunt sein, wieviele verschiedene Rezepte wir zusammen gekocht haben!
\nBekannt sind bestimmt die Ungarische Salami, anders als beim Italiener, Ungarische Wuerste allgemein, die Dobos Torte, eine feine mehrschichtige Torte, L\u00e1ngos, Brotfladen ausgebacken, Gulaschsuppe, Paprik\u00e1s Csirke, ueberhaupt wird viel mit Pepperoni\/Paprika gekocht und auch gewuerzt, und vieles mehr.
\nMein erstes Rezept aus Ungarn ist T\u00f6lt\u00f6tt K\u00e1poszta \u2013 Ungarische Kohlrouladen.<\/p>\n

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The Kulinarische Weltreise<\/a> from Volkermampft<\/a> is this month in Hungry! Many years ago, I was there and I remember eating real good food! Most of you will know Goulash, but there are many more dishes worth eating.\u00a0Well known are the Hungarian Salami, different from the Italian one, Hungarian sausages are really good, the Dobos Cake, a cake with many thin layers, L\u00e1ngos, fried flat-breads, Goulash soup, Paprik\u00e1s Csirke, actually they cook a lot with capsicum\/pepperoni and season with paprika, and many more dishes.<\/em>
\nMy first recipe is T\u00f6lt\u00f6tt K\u00e1poszta, Cabbage Roulades from Hungry.<\/em><\/em><\/p>\n

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\"Blogger<\/a><\/p>\n

Fuer 4 Personen:
\n1 Weisskohl
\n500 g Schweinehackfleisch
\n2 Weissbroetchen
\nEtwas Milch
\n1 Ei
\n2 Zwiebeln
\n2 Knoblauchzehen
\nSalz und Pfeffer
\nPaprika
\n1 rote Pepperoni\/Paprika
\n2 Tomaten
\n150 ml Gemuesebruehe
\nSauerrahm<\/p>\n

Die Aussenblaetter des Kohls entfernen, den Strunk im Kreis rausschneiden, dann den Kohl auf eine Fleischgabel spiessen und in siedendem, gesalzenem Wasser ca 5 Minuten rundherum kochen. (Siehe Bild) Dann ca 12 Blaetter vom Kohl loesen und auf einer Arbeitsflaeche auslegen. Die harten Rippen heraus schneiden.
\nDie Broetchen zerrupfen und in Milch einweichen. Eine Zwiebel hacken und in etwas Butter weich kochen. Sobald dies ausgekuehlt ist, mit dem Fleisch und den eingeweichten, ausgedrueckten Broetchen und den Gewuerzen mischen und verkneten.\u00a0 Nun die Fuellung aufteilen und wie eine Wurst auf die ausgelegten Kohlblaetter verteilen. Am Besten man legt die Wurst ans untere Ende des Blattes, rollt einmal herum, damit es im Blatt eingewickelt ist, klappt dann die Seiten des Kohlblattes ein und rollt dann alles auf. Mit einem Zahnstocher fixieren. Die Rouladen etwas Oel erhitzen und die Kohlrouladen darin auf allen Seiten braten. Dann die Rouladen in eine eingefettete Gratinform geben.
\nDen Rest des Kohles klein hacken, die Pepperoni in kleine Wuerfel schneiden, die Tomaten hacken, die Zwiebel und Knoblauch klein hacken. Alles zusammen in einer Pfanne anbraten, dann die Bruehe zugeben und gut wuerzen. 10 Minuten koecheln lassen. Dann alles ueber die Rouladen geben und diese dann im Ofen bei 180 C Grad ca 90 Minuten garen lassen.
\nHeiss, mit einem Klacks Sauerrahm und knusprigem Brot servieren!<\/p>\n

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For 4 Persons:<\/em>
\n1 white Cabbage<\/em>
\n500 g ground Pork<\/em>
\n2 Bread Rolls<\/em>
\nSome Milk<\/em>
\n1 Egg<\/em>
\n2 Onions<\/em>
\n2 cloves of Garlic<\/em>
\nSalt and Pepper<\/em>
\nPaprika<\/em>
\n1 red Pepperoni\/Capsicum<\/em>
\n2 Tomatoes<\/em>
\n150 ml Vegetable Broth<\/em>
\nSour Cream<\/em><\/p>\n

Take off the outer leaves of the cabbage and cut out the hard middle part of it. Put the cabbage onto a big meat fork and cook the cabbage on all sides in boiling, salted water. (see picture) Then take 12 leaves off it and put them onto a working surface. Cut out the hard rips.<\/em>
\nPull the bread rolls apart and soak them in some milk. Chop one onion and cook it in a little butter until soft. Let cool, then mix it with the meat, the soaked but squeezed out bread pieces. Season well and knead. Now distribute the filling onto the cabbage leaves. Best is, you form the meat like a sausage. Put these sausage pieces onto the lower part of the leaves, roll it once around the meat, then fold in the sides. Now roll it all up. Fix it with a toothpick. Heat some oil and fry the roulades in it all around for a short time. Then put them into a greased gratin dish.<\/em>
\nChop the rest of the cabbage, chop also the onion, garlic, tomatoes and dice the capsicum. Fry this all in a wide pan. Then add the broth and season well. Let cook for 10 minutes, then pour over the roulades and put into the oven at 180 C for approx. 90 minutes.<\/em>
\nServe hot with a bit of sour cream and some crusty bread!<\/em><\/p>\n

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Hier sind die Links zu meinen Mitreisenden in diesem Event:<\/strong><\/p>\n

Here are the links to my colleagues entries to this event:<\/strong><\/em><\/p>\n

Ulrike von K\u00fcchenlatein<\/strong>: Petersilienwurzel-Cremesuppe<\/a><\/p>\n

Susi von Turbohausfrau<\/strong>: Suppe nach Paloczen-Art<\/a><\/p>\n

Cornelia von SilverTravellers<\/strong>: P\u00f6rk\u00f6lt \u2013 Ungarisches Gulasch mit Paprika<\/a><\/p>\n

Tina von K\u00fcchenmomente<\/strong>: Ungarische L\u00e1ngos<\/a><\/p>\n

Britta von Backmaedchen 1967<\/strong>: Pog\u00e1csa ungarisches Geb\u00e4ck<\/a><\/p>\n

Simone von zimtkringel<\/strong>: Ungarischer Apfelkuchen Alm\u00e1s pite<\/a><\/p>\n

Petra von Chili und Ciabatta<\/strong>: Ungarische Kastanientorte \u2013 Gesztenyetorta<\/a><\/p>\n

und: Rinder-P\u00f6rk\u00f6lt nach K\u00e1roly Gundel mit Tarhonya und Gurkensalat<\/a><\/p>\n

und: Gefuellte Zwiebeln nach Makoer Art<\/a><\/p>\n

und:\u00a0Nachtschw\u00e4rmer-Suppe \u2013 Korhelyleves<\/a><\/p>\n

Carina von Coffee2Stay<\/strong>: Scharfes Paprikahuhn nach ungarischem Vorbild<\/a><\/p>\n

Ronald von Fr\u00e4nkische Tapas<\/strong>: Ungarische Fischsuppe mit Aischgr\u00fcnder Karpfen<\/a><\/p>\n

Susanne von magentratzerl<\/strong>: Paprik\u00e1s krumpli<\/a><\/p>\n

und:\u00a0HOUBY PAPRIK\u00c1S \u2013 UNGARISCHE PAPRIKAPILZE<\/a><\/p>\n

Britta von Brittas Kochbuch<\/strong>:\u00a0Sz\u00e9kelyguly\u00e1s aka Szegediner Gulasch (Ungarn)<\/a><\/p>\n

und:\u00a0L\u00e1ngos aus der Hei\u00dfluftfritteuse (Ungarn)<\/a><\/p>\n

und:\u00a0Lecs\u00f3\/Letscho (Ungarn)<\/a><\/p>\n

Conny von Mein wunderbares Chaos<\/strong>:\u00a0Ungarische Gundel-Palatschinken<\/a><\/p>\n

und:\u00a0L\u00e1ngos ganz einfach selber machen<\/a><\/p>\n

und:\u00a0Somlauer Nockerl im Glas<\/a><\/p>\n

Sylvia von Brotwein<\/strong>:\u00a0Szegediner Gulasch \u2013 Ungarisches Sauerkraut Gulasch<\/a><\/p>\n

und: Ungarische Gulaschsuppe<\/a><\/p>\n

Aniko von Parika meets Kardamon<\/strong>:\u00a0Hausgemachte ungarische Kolb\u00e1sz\u00a0(Paprikawurst)<\/a><\/p>\n

und:\u00a0Unbekannte ungarische K\u00f6stlichkeiten: D\u00f6d\u00f6lle \u2013 Schupfnudeln mal\u00a0anders<\/a><\/p>\n

Volker von Volkermampft<\/strong>: Ungarisches Schweinegulasch mit Paprika – Sertes Poerkoelt<\/a><\/p>\n

Gabi von Langsam kocht besser<\/strong>: Mohnbuchteln Makos Bukta<\/a><\/p>\n

Andrea von Our food creations<\/strong>: Turos csusza<\/a><\/p>\n

Nadine von Moehreneck<\/strong>: Veganes Szegediner Gulasch<\/a><\/p>\n

Katja von Kaffeebohne<\/strong>: Beigel – dios es makos beigli\u00a0<\/a><\/p>\n

\n

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\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Die Kulinarische Weltreise von Volkermampft geht diesen Monat nach Ungarn. Ich war vor vielen Jahren in Ungarn und habe dort sehr gut…<\/p>\n","protected":false},"author":5,"featured_media":162006,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,135,1280,124,22,44,140,396,123,46,65,407,100],"tags":[127,26,50,104,1493],"class_list":{"0":"post-14485","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-bread","11":"category-europa","12":"category-meat","13":"category-vegetables","14":"category-main-dishes","15":"category-garlic","16":"category-cabbage","17":"category-capsicum","18":"category-pork","19":"category-tomato","20":"category-ungarn","21":"category-onion","22":"tag-meat","23":"tag-gemuse","24":"tag-main-dish","25":"tag-herbs","26":"tag-ungarn","27":"post_format-post-format-gallery"},"yoast_head":"\nT\u00f6lt\u00f6tt K\u00e1poszta \u2013 Ungarische Kohlrouladen \u2013 Cabbage Roulade from Hungry - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/01\/11\/toltott-kaposzta-ungarische-kohlrouladen-cabbage-roulade-from-hungry\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"T\u00f6lt\u00f6tt K\u00e1poszta \u2013 Ungarische Kohlrouladen \u2013 Cabbage Roulade from Hungry\" \/>\n<meta property=\"og:description\" content=\"Die Kulinarische Weltreise von Volkermampft geht diesen Monat nach Ungarn. 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