Kaposztas Gomboc (hungarian Cabbage Dumplings) |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Pronounced kah-poh-stahsh gom-bohts. A first-rate snack. Ingredients:
1 small head cabbage, grated (1-1.5 lbs) |
3/4 teaspoon salt |
2 tablespoons butter |
2 cups flour, sifted |
1 teaspoon salt |
1 egg, beaten |
2 tablespoons oil |
1 tablespoon sugar |
1 teaspoon paprika |
1 pinch pepper |
1/2 cup swiss cheese, grated (approx. 2 oz) |
Directions:
1. Put the cabbage in a large bowl, sprinkle with salt, mix, and set it aside for a 1/2 hour.
2. Cut the butter into the flour; add the salt, the egg, and enough water to form a soft dough.
3. On a floured surface, roll out to 1/2 thick.
4. In a heavy skillet, heat the oil, and brown the sugar.
5. Squeeze the liquid out of the cabbage and brown cabbage in the skillet, stirring often (25-30 minutes).
6. Let cool for 5 minutes, then spread on dough, and sprinkle with paprika and pepper.
7. Roll up jelly roll style, starting on the long side.
8. Cut the roll into 2 pieces, and roll each piece into a ball.
9. Roll in flour, then drop one at a time into boiling salted water (do not crowd the pot).
10. Dumplings will be done 3-4 minutes after they float to the surface (taste one to check for doneness; it should be moist, but not gummy in the middle).
11. Remove from water with a slotted spoon and roll in the cheese.
12. Place in a baking dish, and when all are finished and in the pan, sprinkle remaining cheese on top.
13. Broil in oven until cheese is melted.
14. Serve hot.
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