My Award-Winning Chili Recipe

Get my award-winning chili recipe right here. It is meaty and slightly spicy! My tasty homemade chili recipe took first place in a chili cook-off that was held in Jacksonville, Florida. The chili cook-off pitted about one dozen local chefs against each other in a friendly food competition. The points were tabulated, and my chili recipe won the bragging rights of the best award-winning chili ever! Hey! Who doesn't like this comfort food? Hey; I love chili!!

I am sharing with you today, the secret ingredient(s) to make my award-winning chili. If you are a great chef, you already know that it is OK to vary your personal recipe according to your audience's tastes!

So, you may opt to not include that one special ingredient; or you may opt to use more of certain spices.

After all, experimenting and customizing is the mark of a great chef!!! Great chefs know how to customize recipes to create their own delicious recipes for the best-ever chili recipe! I like to add a little extra zing with cayenne pepper, the chili spice barometer!

Come on in and sample some of my award-winning chili please. It is one of my spicy comfort foods that tastes oh so good! It is perfect for a Super Bowl chili cookoff!

Photo Credit: My award-winning chili made and photographed by JaguarJulie.

How Hot Do You Like Award-Winning Chili?
Please answer or spicy poll question! Do you like it mild, medium or hot?

1. Please make my chili as mild as you can!
2. Oh, I am a middle of the road.
3. Sock it to me spicy! Yeah man!

My Confession : I Truly Love This Comfort Food.
Call me a cayenne pepper enthusiast : I like it spicy!

"I sure do love making My Award-Winning Chili for friends and family. This is a recipe that is fun to make and fun to dress up with toppings of onions and cheese!"

My confession? Well, first of all cayenne pepper is that spice ingredient that can monitor the spicy level of your award-winning chili. Next, well I do have another special secret ingredient ... come on in and find out!

You know, there are so many different variables with the delicious ingredients that you put into award-winning chili! I can't think of another type of comfort food that can be so customized as this comfort food. Try a little bit of this, and a lot of that, and presto! You have your own award-winning chili recipe!

Chili is a great food for dressing up with toppings too to customize to your tastes. Chopped onions, cheese, jalapeno peppers -- you name it! Bring it along in a crock pot for tailgating, picnics, camping and other outings! And, why not consider some award-winning chili as an alternative food for the Holidays such as Thanksgiving and Christmas. You don't always want turkey and ham, you know? Make your chili the best ever with your delicious "secret" ingredients and toppings.

More and more, when we speak of toppings, it isn't just what you can put ON TOP of CHILI ... it is more and more what chili goes on top of as a hearty addition. For example, spaghetti or noodles or macaroni. People are substituting chili for their spaghetti sauces! For years, we've heard of chili as a hot dog additive ... now it is much more. What do you put it on top of?

Hope you get to try some award-winning chili -- yours! ;) And, what a perfect time for a chili cookoff > Super Bowl Sunday! Get a heads up on your Super Bowl chili recipes right here! --The Brand Ambassador JaguarJulie!

My Award-Winning Chili Recipe
This Batch Will Feed a Small Army! - You too can earn awards for competing in Chili Cookoffs!

Ladies and gentlemen, I just want to tell you that you can scale my award-winning recipe down in size as this particular batch was made to feed a small army! Usually chili is good for feeding armies or lots of people at work. My hubby mentioned that we were up as the chef of the week to feed the office staff on Friday. So, figuring out what to feed 10-12 people, I opted to prepare my award-winning chili along with a mixed green salad!

Ingredients for My Award-Winning Chili Recipe
Revealing that secret ingredient right here.

6.75 lbs. Ground Chuck - 80/20
2 - 28 oz. cans DelMonte Diced Tomatoes Garlic/Onion
3 - 15 oz. cans Joan of Arc Spicy Chili Beans
3 - 15 oz. cans Hunt Tomato Sauce
3 - Medium Vidalia Onions
2 pkgs. Lawry Chili Seasoning
1 pkg. Publix Sharp Cheddar Cheese Shredded
1 - 12 oz. can Budweiser Select Beer *
Spice Islands Cayenne Pepper
Salt and Pepper -- season to taste
Lawry Garlic Salt -- season to taste
1 cup of water

*The secret ingredient!

First Step: Browning the Ground Meat for This Spicy Dish!
This is probably the most labor-intensive part!

This one frying pan held half of the ground chuck -- about 3.3 pounds. I had two frying pans going at one time to brown the ground chuck over a medium heat. You want to fry the meat until it loses its reddish pink color, being sure to stir the meat to help break up the pieces. After it is a uniform brownish-color, you will remove it from the heat and drain the oil from the pan.

You can make this as hot or as mild as you
like it by adding more or less cayenne pepper!

Preparation of the Ingredients for My Award-Winning Chili

While your ground chuck is browning, you can chop two of the onions [one of the onions will be saved for the topping] and add to your crockpot along with the diced tomatoes, tomato sauce, chili beans, and spices. Since I was using two different crockpots, I divided up the ingredients proportionately between the two crockpots.

Once you have drained the ground chuck, you will add that on top of the other ingredients. I usually pour the beer on top and mix in as the final step to covering the crockpots, setting it to high. Once it starts to bubble, I turn in down a notch and let it simmer for a couple of hours.

Slow Cooking My Award-Winning Chili
In a Large Rival Crockpot - Can you smell my award-winning chili cooking?

Slow Cooking My Award-Winning Chili -- In Another Crockpot
There Was an Overflow! This is a good portion of award-winning chili for a family of 4

The Cost to Make My Award-Winning Chili Recipe
These ingredients were purchased from Publix

Serving up a Bowl of My Award-Winning Chili
I serve it with chopped onions and shredded cheddar cheese.

The cost per person is approximately $4.00
which allows for the guys to have seconds!

Get a Start on Your Chili

Start with McCormick Chili Seasoning Mix. This handy little packet helps. Over the years, I've relied on McCormick Seasoning for a little help. Until you become a professional chef, try the chili seasoning in a packet!

There is everything right about using a little spice helper in a package. These are the primary spices and seasonings that I add to my chili. You can feel free to substitute your favorite brand of cayenne pepper -- which is the one ingredient that you can control to make a spicy chili recipe that will knock their socks off! Normally, I make mine about a 7.5 on the Richter Scale!

Get a Portable Crockpot!
Consider the Crock-Pot SCCPVL600S 6-Quart Oval Manual Portable Slow Stainless Steel Cooker. It is very handy to have a portable crockpot to take with you to tailgating or to that chili cookoff!

I appreciate the oval shape of the 6-quart oval stoneware. You can really see your chili cooking. You also have the high, low, and warm settings to control the cooking process.

The lid-mounted locking system is a must have for transporting your chili to the cookoff! It secures to keep your recipe sealed until you are ready to unveil. This measures 15 by 10 by 15 inches. What a great size!

Thanks for visiting!
So, what do you think of my recipe? Have you got a secret ingredient for your chili recipe -- oh? You don't want to share it. Well, that's OK! Go ahead and tell me about it anyhow. I love to share recipes and food tips!

History: My Award-Winning Chili Recipe was originally created on Squidoo by JaguarJulie on July 28, 2009. On December 12, 2010 this lens earned the Purple Star Award for quality content. Highest lensrank ever achieved: #28 overall. This was a top lens with 39 days on the Top 100 list. Lens #466 in the quest for Giant Squid 500 Club.

Breaded Baked Boneless Skinless Chicken Thighs Recipe

I love Breaded Baked Boneless Skinless Chicken Thighs! Who doesn't love chicken thighs? This is a very easy to prepare and very tasty recipe for Breaded Baked Boneless Skinless Chicken Thighs.

I've always loved the smell of chicken baking in the oven! And, I especially love it when I am using the boneless skinless chicken thighs because there are obviously no bones!

You will find that my recipe is a sort of mock-breaded in that I love using Italian Style bread crumbs.

No bones about it, you know? Perhaps you will like it too?

All photos and content copyright JaguarJulie.

Lightly Breaded Please!
Sharing one of my easy to make comfort food recipes.

You know, chicken is one of my favorite comfort foods that is so easy to prepare? If I was a vegetarian, I would seriously miss my baked chicken!

When I was married, we had chicken thighs a couple of times during the week. However, they were usually prepared on the outside gas grill or inside on our finished patio on the fancy Jenn-Air Barbecue Grill.

Chicken thighs are so versatile to prepare. I love their perfect little size that you can use a knife or eat them with your fingers.

I personally like to use Vigo Italian Style Bread Crumbs for my breading. You'll find a lot of prepared breading mixes at your grocers, but this is the one I use! Along with the same brand of olive oil.

Plus, my main side dish has long been one of the Uncle Ben's packets of rice. They only take 90 seconds in the microwave and really are quite good. Lately, I've been enjoying the Quinoa and Brown Rice with Garlic. It has quite the interesting texture! ~ The Comfort Foods Ambassador, Jaguar Julie!

A Closer Look at the Ingredients!
You get an idea how simple this is to prepare!

ingredients for breaded baked boneless skinless chicken thighs

You know, I've been using the Vigo brand of products for years. It seems to make sense to use those bread crumbs with their olive oil. Rather a synergistic effect on taste; Italian Style!

Breaded Baked Boneless Skinless Chicken Thighs Recipe
My recipe is actually like a mock breaded option.

I don't dip my chicken thighs in egg wash ... you don't really need it.

I like this recipe because it can feed one person three times, two people twice, or three people once. Get it? What's great is that you can also use the baked chicken the next day to make some tasty sandwiches!

Serving Size: 2 chicken thighs with a side of rice and perhaps a salad?

Ingredients
6 Boneless Skinless Chicken Thighs
1/2 cup Vigo Italian Style Bread Crumbs with Imported Romano Cheese
4 Tablespoons Vigo Extra Virgin Olive Oil
Dash Garlic Salt
Dash Cayenne Pepper
Dash Salt and Pepper
Side Dish: Uncle Ben's Quinoa and Brown Rice with Garlic

Instructions

1. Preheat oven to 350 degrees.
2. Thoroughly wash your chicken thighs.
3. Add olive oil and seasonings to bottom of casserole dish.
4. Place chicken thighs in casserole dish - preferably Corningware Blue Cornflower.
5. Add olive oil and season with garlic salt, dash of salt and pepper, and cayenne pepper.
6. Sprinkle your bread crumbs generously to coat the chicken thighs.
7. Cover and put in oven to bake for one hour.
8. Uncover at one hour and allow to brown up for 15-20 minutes.
9. When ready to serve, microwave your packet of rice for 90 seconds.
10. Serve with suggested serving size of two and a side of rice.

Prep time: 10 min; Cook time: 1 hour 20 min; Ready in: 1 hour 30 min; Yields: 2-3. 

Step-by-Step Instructions and Photos to Guide You!
It's an easy recipe, but I love to get your taste buds drooling.

#1 - These 6 boneless skinless chicken thighs have been thoroughly washed. Net wt. 1.69 lbs., $3.89/lb., total price $6.57.

#2 - In the bottom of your corningware casserole dish, add olive oil along with all your seasonings and spice and breadcrumbs. Then, place chicken thighs on top of that layer. Add your olive oil and all of your seasonings and spices. As much as you like! Easy on the salt.

#3 - Sprinkle your bread crumbs to generously coat the chicken thighs.

#4 - Cover your dish - getting ready to put in a preheated oven.

#5 - Put in a preheated oven at 350 degrees Fahrenheit.

#6 - Bake your dish for one hour covered. You will see it take on a golden glow; plus you will smell the amazing aroma!

#7 - Uncover and leave in the oven for 15-20 minutes to golden up and crisp the tops.

#8 - Your chicken thighs are done! Remove from oven and cover until ready to serve.

#9 - This is the side dish I like best! Don't forget to tear the two top edges before microwaving for 90 seconds.

#10 - Serve two breaded baked boneless skinless chicken thighs with a side of rice - here it is on my Corelle Bamboo Leaf Square Dinnerware!

I Love Corningware and Corelle!

Who doesn't love Corningware, I ask? Would you believe, I think my set is over 40 years old! I seriously can't believe it ... they say this stuff is indestructible and that it will probably outlive you and me. I believe it!

I am one of the many home cooks who rely on my Corningware casserole set for baking. The cornflower pattern is like a vintage collectible. I think it is a right of passage that each homemaker start off with such a set.

Get your own Corningware StoveTop 4-pc PYROCERAM Blue Cornflower Casserole Set!


You probably recognize this dinner plate in my photos. I honestly love love love my Corelle Bamboo Leaf Square Round 16-Piece Dinnerware Set, Service for 4! When I bought it in June 2009 from Amazon, as soon as it arrived, I purchased a second set! Yep, it is that stylish.

You get 4 dinner plates, 4 luncheon plates, 4 soup/cereal bowls, and 4 mugs. It is made of Vitrelle glass that is dishwasher and microwave safe! You will love the bamboo leaf design and the square shape.

Keep an eye on your guests so that they don't try to take it home with them.

Poll : Do You Love It?
Does this recipe grab your tastebuds? How do you like my particular breaded and baked recipe?

1. It sounds quite tasty!
2. I already prepare mine with a similar recipe.
3. I like my chicken thighs a different way.

Hey chicken lovers from around the globe!

Don't you just love how many ways you can prepare chicken. I also love grilling the chicken breasts and then chopping up the meat the next day for putting on a salad or making chicken salad. Hey, you'll want to take a look at my Breaded Baked Boneless Skinless Chicken Thigh Salad! I did chop up a chicken breast and made such a delicious salad, you wouldn't believe!! So, what about the thighs? I just love to hear from my readers - whatever is on your mind. Love my recipe or not?

History: Breaded Baked Boneless Skinless Chicken Thighs was originally created on Squidoo by JaguarJulie on May 8, 2014.

Stuffed Cabbage Rolls are a Worldwide Phenomenon

Do you know about Stuffed Cabbage? Oh boy, you should know about this comfort food! You see, Stuffed Cabbage has seriously become a worldwide phenomenon like we haven't seen for another such Hungarian comfort food. Why not Google "stuffed cabbage" and "stuffed cabbage rolls" if you have a couple of minutes. You might notice that everybody is talking about this comfort food! I'd like to think that I have helped, throughout the years, encouraging people to express their love for the ethnic dish. And, we know that Martha Stewart has added her voice to the discussion as well.

I honestly can't think of another dish quite like it. But, I am partial to the one that I think is best. You know, it seems that there are so many versions of the recipe throughout Eastern Europe and the world.

For me, I don't think there is any recipe better than traditional Hungarian like the recipe my grandmother Julia Nagy handed down to us. She had a secret ingredient that added that special flavor.

Photo: Hungarian Stuffed Cabbage Rolls in cast-iron pot cooking - copyright JaguarJulie.

Stuffed Cabbage as it's known worldwide!
I spent quite a bit of time researching this information to assemble this list. Did I get your country on that list?

* Golubtsy - Russia
* Golabki (little pigeons) - Poland
* Halubcy - Belarus
* Holishkes - Ashkenazi Jewish
* Holubki - Czech Republic and Slovakia
* Holubtsi - Ukraine
* Kaldolmar - Sweden
* Kaalikaaryle - Finland
* Kohlroulade - Austria
* Krautwickel - Germany
* Lahana Dolmasi - Turkey
* Malfoof - Jordan (Middle East)
* Rouru Kyabetsu - Japan
* Sarma - The Balkans
* Sarmale - Romania
* Toltott Kaposzta - Hungary
* Vegetarian - Worldwide

Who Loves Stuffed Cabbage?

Martha Stewart loves making Golabki aka little pigeons; the Polish version. Undoubtedly, Martha Stewart is the brand ambassador for Polish Stuffed Cabbage Rolls. And, I am the Hungarian version brand ambassador!

Stuffed Cabbage Worldwide Popularity Poll
For several years, we asked our readers to register their votes on their favorite version of the recipe. We asked them to pick just one of their favorite comfort food recipes. The votes are in!

The poll results:

3% Golubtsy - Russia, 21% Golabki - Poland, 1% Halubcy - Belarus, 4% Holishkes - Ashkenazi Jewish, 7% Holubki - Czech Republic and Slovakia, 4% Holubtsi - Ukraine, 1% Kaldolmar - Sweden, 0% Kaalikaaryle - Finland, 1% Kohlroulade - Austria, 5% Krautwickel - Germany, 1% Lahana Dolmasi - Turkey, 1% Malfoof - Jordan (Middle East), 1% Rouru Kyabetsu - Japan, 3% Sarma - The Balkans, 4% Sarmale - Romania, 36% Toltott Kaposzta - Hungary, 5% Vegetarian - Worldwide

2,273 people have voted in this poll.

#1 - The top vote with 36% : Toltott Kaposzta - Hungary
#2 - The second highest vote with 21% : Golabki - Poland

Why do you think these rolls are so popular?

Because JaguarJulie has promoted it perhaps? If you haven't noticed, this ethnic food has become a popular food. Every day someone is blogging about them and talking about the various ingredients that they use. We want to thank the fans for making this a talked about comfort food worldwide!

Has Martha Stewart 'popularized' them? We will honestly give credit to Martha for making Polish Stuffed Cabbage Rolls a worldwide phenomenon. On her TV Show, she was always preparing some of those rolls!

For several years, we ran a debate asking this very question. I have selected a few of the comments.

Oh yes, I'd say it's definitely because of Martha Stewart!

1. Hard to say. But when someone famous really gets behind something, it usually makes a difference. So I will vote for Martha.
2. I agree that Martha Stewart has made cooking popular again, especially in the younger households.
3. Well, there must be some reason that the homey and comforting cabbage rolls got trendy, I assume that it is Martha, tho you don't need to be a celebrity to know what's genuinely good!

No, I think it has gained in popularity because of some other reason.

1. I think that stuffed cabbage was very popular before Martha Stewart, however, it may have been in my family.
2. No, I would say our Grandmothers made it popular. Thank you to all the grandmothers. =)
3. I say it is a combination. I think that Martha Stewart has helped popularize stuffed cabbage rolls. Stuffed cabbage rolls have been the tradition of many countries so it is not just Martha Stewart alone.

Which country's recipe is the best?

It's a head-to-head debate pitting Hungarian vs. Polish! I've done years of research and have noticed that two countries dominate! So, which one -- Hungarian or Polish is the best? We ran that debate for a number of years, as well. All in all, the results were pretty much the same as our original poll results ... rather a 3 to 2 vote making Hungarian the best as rated by our readers!! Here's what a few of them had to say about it.

Polish is the best!

1. I have to go with my heritage!
2. My gramma' made the best stuffed cabbage. We lived in an area of Chicago where Polish foods dominated and that sort of influenced the way we ate. 'Course, almost any stuffed cabbage is well worth the time it takes to enjoy it.
3. I'd have to vote Polish... I learned how to make them from my dad, who in turn learned from his Polish mother. Oh, and my own grandmother (maternal) used to shop at West Side Market.... as did I, up until a couple of years ago when I moved out of the U.S.!

Hungarian is the best!

1. It's just a dish that screams Hungarian. Like Hungarian Goulash.
2. I grew up eating the Hungarian style of Stuffed Cabbage. We always had it at the holidays and friends and relatives were requesting it at weddings, parties, etc.
3. Well, may ancestors came from Vas County Hungary, and grandma was a GREAT COOK so I'd have to say Hungary has it! Thanks for this!

Thanks for visiting!

So, can you pick between the two; i.e. Hungarian or Polish? Maybe you are a little of both yourself - like me! I've tried a lot of stuffed cabbage in my lifetime and I always come back to my Grandma's recipe. It's got to be Hungarian! You know, Hungarian Stuffed Cabbage Rolls are the perfect comfort food! Grandma surely knew best. Thanks Grandma!!

History: Stuffed Cabbage : The Best Stuffed Cabbage Rolls Ever was originally created on Squidoo by JaguarJulie on December 21, 2007. In December 2008, it was voted the 'Best Cooking Lens' in the 2008 Giant Squid Awards Competition for Food and Cooking. On April 16, 2009 this lens earned the Purple Star Award for quality content.

Stuffed Cabbage Rolls Vegetarian Recipe

Some of my loyal readers have asked if I had a vegetarian recipe for making Stuffed Cabbage Rolls. Well, as a matter of fact, I do! And, the recipe is also Hungarian. As I am a fan of all things made in Hungary, I am proud to share this delicious recipe for all the vegetarians who don't eat meat.

This is the Toltott Kaposzta Vegetarian Recipe and it is a rather famous recipe, you know?

It was presented at the Magyar Kongresszus of the Hungarian Association in Cleveland, Ohio in November 2005. I wasn't there, but wished I was.

I'm originally from Cleveland, Ohio which is a big melting pot of Eastern Europeans and Hungarians who know their stuffed cabbage.Without further ado, here is what you are waiting for!



Toltott Kaposzta Vegetarian Recipe
Preparation of the ingredients.

Saute in a pan:
3 Tbsp. olive oil
2 small onions, chopped
1 eggplant, peeled and cubed
12 oz. tofu, crumbled
1 Tbsp. season-salt mix or Vegeta

Next add to above:
1 pkg. Morning Star crumbles
1 Tbsp. Hungarian paprika
1/4 teaspoon white pepper
1-2 cups finely ground walnuts
1 Cup shredded cheddar cheese (optional)
1-2 cups bread crumbs -- may substitute with Pepperidge Farm Herb stuffing mix

Then add:
4 eggs beaten
4-5 cups Brown Minute Rice or cooked Brown Rice
Approx. 1 cup water
Pinch of seasoning
Few drops of oil

Instructions:
Put all the above into a pressure cooker or microwaveable dish: Wrap above filling, large spoonful each, into parboiled cabbage leaves. Then place the stuffed cabbage pockets into microwave dish or pressure cooker. Fill with about 1 inch of water seasoned with seasoning salt or Vegeta and bit of oil.

Steam cook in pressure cooker about 4 minutes or in microwave. (Time depends on quantity -- just a few minutes cooking time is all that is needed.)

Prepare shredded cabbage:
Approx 1/4 cup olive oil
2 small onions thinly sliced
1 small head of cabbage (use outer leaves for rolls and shred remainder)
1 pkg. of sauerkraut, rinsed and drained
1 bay leaf
Seasoning salt or Vegeta
1/2 cup water
Pam or other vegetable spray
Sour cream
Salt to taste

Slice onions thin and saute in oil for a few minutes - until glassy. Add cabbage, sauerkraut, seasoning and salt. Cook shredded cabbage mixed with drained sauerkraut until cabbage is soft.

In baking dish spray pam on bottom. Spread approx half of cabbage on bottom. Then place stuffed cabbages next to each other throughout the pan. Cover with remainder of cabbage. Spread top with sour cream.

Bake 350-375 for about 1/2 hour until it bakes through real well and sour cream is well set. --Magyar Marketing.

How to Make Stuffed Cabbage Two Different Ways!
You get the vegetarian version along with the more traditional meat version.

Get a Hungarian Cook Book!

Try Helens Hungarian Heritage Recipes. This is a large print edition.

I have actually chatted with the author of this excellent book. Clara Czegeny has shared "a culinary treasure of truly Hungarian Classic Recipes" that have been in the Szabo-Czegeny families for generations.

Learn about the use of paprika in traditional dishes. Get detailed instructions to prepare these recipes. They've got my favorite dishes from Chicken Paprikas and Cabbage Rolls to Poppy seed and Walnut Rolls.

You'll feel like you were immersed in the flavors of Hungary; with a little humor thrown in for good measure.

Thanks for visiting!

Are you a long-time vegetarian or recent convert? Hey, you don't have to be vegetarian to try this recipe. If you love Hungarian food like I do, you must try it. Normally, I make mine with meat ... but it is all good.

History: Stuffed Cabbage : The Best Stuffed Cabbage Rolls Ever was originally created on Squidoo by JaguarJulie on December 21, 2007. In December 2008, it was voted the 'Best Cooking Lens' in the 2008 Giant Squid Awards Competition for Food and Cooking. On April 16, 2009 this lens earned the Purple Star Award for quality content.

Hungarian Stuffed Cabbage Rolls Recipes

When it comes to the best recipes for stuffed cabbage rolls, I must tell you that I am a little biased. Even if I wasn't Hungarian by birth, I would probably end up telling you that you must use a Hungarian recipe!

I have written about the humble cabbage roll for years. And, it warms my heart to see that it has become incredibly popular as a comfort food worldwide!

So, today, I am showcasing a couple of Hungarian Stuffed Cabbage Rolls recipes that I think you will love. I have selected a pork stuffed cabbage recipe along with the heirloom recipe of June Meyer. It's hard to pick just one!

Be sure to also check out my personal recipe that I learned from my grandma Julia Nagy. She had a special secret ingredient that put her Stuffed Cabbage rolls over the top.

Hungarian Pork Stuffed Cabbage Rolls Recipe
Preparation time: 90 minutes. Serves 4-6

Ingredients:
2 lbs sauerkraut
1 large head green cabbage
2 tbsp olive oil
1 cup finely chopped onions
1/4 tsp of finely chopped garlic
1 lb ground lean pork
3/4 cup cooked rice
2 lightly beaten eggs
2 tbsp sweet Hungarian paprika
1/8 tsp marjoram
1 tsp salt
freshly ground pepper
1 cup water mixed with 1 cup tomato puree
1 cup sour cream

Instructions:
Rinse the sauerkraut in cold water. Squeeze dry and set aside. In a large saucepan, bring to a boil enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off 16 large unbroken leaves and lay them on paper towels to drain and cool further.

In a 10-inch skillet, saute the onions and garlic in olive oil, until the onions are lightly colored. In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or wooden spoon.

Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle. Repeat with more leaves until all the stuffing has been used.

Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree.

Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate.

Stir in the sour cream to the sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the sauce over them. Serve the rest of the sauce in a sauceboat. --elise.com

June Meyer's Heirloom Recipe
Authentic Hungarian Stuffed Cabbage Recipe - from pages 106-107

Ingredients:

3/4 lb. ground pork
3/4 lb. ground beef
1/2 lb. Hungarian sausage
2 raw eggs
2 tsp. salt
1 Tbsp. paprika
1/2 tsp. pepper corns
3/4 lb. rice
2 large bay leaves
2 white onions chopped
3 Tbsp. shortening
1 large head of cabbage
1 bottle or pack of sauerkraut

Instructions: Brown the chopped onion in shortening and place in a mixing bowl with ground meats, raw eggs, uncooked rice, paprika, salt. Mix well with your hands.

Take out the core of the cabbage. Leave the head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves. Shake off excess water.

Place 2 Tbsp. of meat and rice mixture on a leaf, starting at the thick end. Roll it up and tuck in the ends with your fingers. Make as many as you can.

Arrange the rolls in a cooking pot. Put a few chunks of sausage here and there between the rolls. Cover the rolls two-thirds full of water. Arrange rinsed sauerkraut on top. Sprinkle pepper corns and bay leaves on top. Cover and cook slowly for about 1-1/2 hours or until rice is tender.

This recipe serves 6.

P.S. We have presented her traditional recipe as a gray box jpg up above so that you can download and save it. Simply right click on the image and save to your computer and then print.

How to Make Hungarian Stuffed Cabbage Rolls



Say, why not get June Meyer's book?

I love June Meyer's Authentic Hungarian Heirloom Recipes Third Edition and treasure it as a sort of keepsake that I will pass down through my family and create that Hungarian family tradition!

Oh boy, but this is my favorite Hungarian recipe book! You get 95 different recipes which are detailed with love and with family memories.

The book is sprinkled with historical facts of Hungary at the turn of the past century.

You get a good variety of Hungarian recipes from pickles, salads and slaws to soups and dumplings. You've got the main courses along with many side dishes and the important sauces. Don't forget the traditional Hungarian pastries!

The Perfect Comfort Food!
Getting older and thinking back on my memories of Grandma, I realize she knew best. Oh my, but her Hungarian Stuffed Cabbage Rolls were the perfect food ... the perfect comfort food. I miss her.

Thanks for visiting!
I hope you seriously take some time to give both of these Hungarian recipes a try. Please share comments, raves, remarks and recipes!

History: Stuffed Cabbage : The Best Stuffed Cabbage Rolls Ever was originally created on Squidoo by JaguarJulie on December 21, 2007. In December 2008, it was voted the 'Best Cooking Lens' in the 2008 Giant Squid Awards Competition for Food and Cooking. On April 16, 2009 this lens earned the Purple Star Award for quality content. This lens made it to the #1 spot overall on Squidoo on April 19, 2009. Then, nearly 5 years later in 2014: January 3 and 30, February 1 and 3, March 28, and April 5. Thank YOU readers!

Stuffed Cabbage - Best Stuffed Cabbage Rolls Ever

Ah, Stuffed Cabbage! Sharing the Best Stuffed Cabbage Rolls Ever thanks to my grandma! One of my fondest food memories growing up is watching my grandmother make her Hungarian Stuffed Cabbage Rolls. The second memory is enjoying the delicious taste! My grandma Julia Nagy had a "secret ingredient" that made her authentic, traditional stuffed cabbage rolls the best I have ever had to this very day.

I will let you know what her special ingredient is a little later. And, I will share grandma's recipe. We are thankful for our grandmothers who have passed down their family recipes. I think it is important that we celebrate our grandmothers and celebrate our family traditions.

What is stuffed cabbage? It's cabbage leaves stuffed with meat ** beef, lamb or pork ** along with spices and rice. It is an ethnic comfort food that is always better the next day, or the day after that. Do you know that they have become a worldwide phenomenon ... everyone in the world is talking about it these days! Find out why ... here.

Be sure to take part in the debates over which authentic stuffed cabbage rolls recipe is better -- Hungarian or Polish -- and whether it is a seasonal comfort food. I personally think they are great any time of the year, not just for the holidays of Thanksgiving and Christmas and St. Patrick's Day! What do you think? Do you love it as much as I do?

I hope you enjoy this page and that you make it a point to either make them yourself or find a restaurant where you can have some! These rolls are great with homemade mashed potatoes and the juice from the pot.

Photo Credit: The actual delicious dish, Hungarian style, by JaguarJulie.

Are you a Fan of This Ethnic Comfort Food?
Do you love it or not? Do you love the taste?

1. Yumm, Yumm, Yumm! Love love love it!
2. Haven't tried it yet.
3. Naw, don't like it.

My Confession : I Personally Love Stuffed Cabbage!!
To me, grandma's recipe is the best-ever! "It's my favorite comfort food! My grandma really knew how to make it!"

You know, I've been talking about my grandma Julia Nagy's authentic and traditional Hungarian comfort food recipes for a number of years online. In my opinion, she made anything : the best ever. She always seemed to have that special "secret" ingredient! Perhaps it was grandma's love?

It is incredible just how popular this ethnic comfort food has become. It is a healthy food too. Everybody is talking about it! How about you? Are you talking about your grandma's authentic recipes? Are you loving them? Have you got a best-ever, authentic and traditional recipe to share?

Do you prefer Hungarian or perhaps Polish like Martha Stewart might make? I've tried a lot of different recipes - homemade and store bought - but I keep going back to the original. I like mine with a blend of meats as that is a mainstay of the original recipe.

Dear readers, I want to thank you for taking time to check out my page on stuffed cabbage. Oh my to think that we food enthusiasts could have such a platform as the internet to write about our favorite foods and then touch so many worldwide.

I can't tell you what it all has meant to me to connect with everybody. I am so thankful to have had such great food memories from my youth. I am so thankful to have had a grandmother like Julia Nagy. And, I sincerely hope one day to be cooking with her again. --The Brand Ambassador, JaguarJulie!

P.S. I was the Official Squidoo Comfort Foods Contributor! Did you know that? Well, you probably guessed it.

Doesn't this look delicious?
Hungarian Stuffed Cabbage Roll served with tomato sauce and sauerkraut and a peppercorn!

Hungarian stuffed cabbage roll by JaguarJulie

When do you eat them?
Is Stuffed Cabbage a seasonal recipe or a recipe for all four seasons?

stuffed cabbage google trends analysis

Which season is right for this delicious comfort food? I am a huge fan of Google Trends and love to research different topics there!

An incredible amount of researchers are conducting Google searches for the best stuffed cabbage recipes in the world. It surely seems that authentic Hungarian and Polish recipes are ranking at the top. Everybody wants traditional recipes that are considered the best-ever. And, most times, those are our grandmother's heirloom recipes.

Yep, Google is trending this favorite food. What I think is quite captivating information from this chart is that this comfort food is a consistent type of trend throughout the years. Take a look at the dips and peaks of the chart -- it seems to indicate that this is a popular food during different seasons. So, please take part in this somewhat scientific poll! Thank you.

The Poll : When do you eat them?
Which season is right? When during the year do you eat Stuffed Cabbage Rolls?

1. I eat them in the winter months.
2. You can find me eating them more in the fall. 
3. I like stuffed cabbage rolls during the spring months.
4. Surprisingly, I love eating during the summer!
5. Seasonal - for all four seasons -- naw, I eat them all year around.
6. OK -- I'm just thinking about eating some.

Ingredients for Hungarian Stuffed Cabbage Rolls
Look closely to learn some of MY secret ingredients.

Grandma's Recipe Made for the Holidays!
Preparation time: 3 hours. Serves 8.

Grandma's Ingredients:
1 large cabbage
2 jars of sauerkraut
1 lb. lean ground beef
1 lb. lean ground pork
1/2 cup cooked long grain rice
1 raw egg
1 large onion, finely chopped
2 garlic cloves, crushed
2 cans chopped tomatoes
1/4 cup bread crumbs
2 cups of water
1 Tbsp. peppercorns
6 bay leaves
1 Tbsp. Hungarian paprika
salt and black pepper

Zaprashka:
4 Tbsp. butter
4 Tbsp. flour

Grandma's Secret Ingredient
We are revealing it right here!

OK, now for what my grandmother Julia Nagy called her "secret ingredient." It's Zaprashka, a sauce or gravy that is a thickening.

How to make the Zaprashka: Blend 4 Tbsp. butter* [or oil] and 4 Tbsp. flour together in a frying pan. Keep on medium heat and keep stirring until lightly browned and the lumps have dissolved. Slowly add the liquid mixture directly from the cooking pot to the Zaprashka and blend until smooth. Then, add this mixture back to the cooking stuffed cabbage!

*My grandmother brought home the very best butter from the West Side Market in Cleveland. --JaguarJulie

Instructions for Making Grandma's Recipe!
Follow these step-by-step instructions for Grandma's delicious recipe.

1. Remove core from the cabbage, place in a large saucepan, cover with water, then bring to the boil and cook until the outer leaves begin to loosen.
2. Lift out the cabbage, remove the softened leaves and return the head to the pan of boiling water to soften more leaves. Repeat until all leaves are removed.
3. Once all the leaves have been softened, remove the center stalks from each leaf and set aside.
4. Meanwhile, place the beef, pork, rice, bread crumbs, salt, paprika, pepper and egg in a large mixing bowl and mix well. Grandma liked extra black pepper! Set aside.
5. Place the onion and garlic in a saucepan and saute until the onion is soft.
6. Add the onion mixture to the beef mixture and mix well.
7. Spoon half the sauerkraut into the bottom of a large cast iron pot and set aside.
8.  Using the largest leaves, place about a handful of the meat and rice mixture on each leaf and roll up, tucking in sides. Lightly press the mixture into the leaves. Place the cabbage rolls with the seam side down on top of the sauerkraut in the cast iron pot. Sprinkle the peppercorns and add the bay leaves on top.
9. Add the unused leaves, chopped, on top in the cooking pot.
10. Mix the tomatoes, water and remaining sauerkraut together and add on top.
11. Cook on medium until mixture begins to bubble, turn down heat to a simmer and allow to cook for 3 hours. I like to let it simmer on the stove a little longer.
12. Near serving time, prepare the zapraska in a skillet, pouring liquid from the pot into the zapraska and then add back to the pot. The stuffed cabbage rolls should simmer for another 15 minutes with the added zapraska.
13. Grandma always served hers with homemade mashed potatoes, adding the liquid from the pot to the potatoes! YUMM!

Tips :: How to Work With a Cabbage Head
To easily get the best cabbage leaves!

Tips :: How to Work With a Cabbage Head

Carefully cut out the core of the cabbage head using a paring knife. Put the head into a large pot of boiling water that is big enough to fully cover it. Boil for a couple of minutes; less than 5 usually. You can tell the outer leaves are ready to remove as they will be a brighter green color and tender to a fork.

Remove the cooking head and carefully peal off the outer leaves and set aside. Place the head back into the boiling water and repeat the process.

TIP: Carefully trim the center stem on the softened leaves so that they will be easier to roll.

P.S. Some chefs like to first put their cabbage heads in the freezer; however, my Hungarian grandma Julia Nagy never put hers in the freezer -- so I don't either. You are welcome to try it if you like.

I have added a downloadable version of the tips as gray box jpg above. Just right click and save image to your computer so that you can print it out!

Thanks for visiting!
Do you love this food like I do? Got a great recipe? You know, I've tried a lot of different recipes over the years, but I honestly have not had any other stuffed cabbage rolls that can compete with grandma's. Taking time to create each delicious roll is well worth the end result. Psst, try it, you'll love it! Please share comments, raves, remarks and recipes!

The Perfect Food!!
You know, the more I think about it, now that I've gotten to be the age of my grandma, STUFFED CABBAGE ROLLS are a perfect food. They are so comforting; ah, comfort food. Grandma surely knew best.

History: Stuffed Cabbage : The Best Stuffed Cabbage Rolls Ever was originally created on Squidoo by JaguarJulie on December 21, 2007. In December 2008, it was voted the 'Best Cooking Lens' in the 2008 Giant Squid Awards Competition for Food and Cooking. On April 16, 2009 this lens earned the Purple Star Award for quality content. This lens made it to the #1 spot overall on Squidoo on April 19, 2009. Then, nearly 5 years later in 2014: January 3 and 30, February 1 and 3, March 28, and April 5. Thank YOU readers!

Hungarian Spaetzle - Little Dumplings

Just the sound of Hungarian Spaetzle makes me smile with fond memories of my grandmother Julia Nagy! From her I learned that the key ingredient to Chicken and Veal Paprikas is the Hungarian Spaetzle or little dumplings!

I can remember watching grandma prepare the batter for her little dumplings aka Hungarian Spaetzle, in that tiny little kitchen in her brick bungalow in Northeastern Ohio. My grandma Julia Nagy was quite the cook, preparing traditional Hungarian recipes which became the comfort food that we celebrate today.

I continue to have fond flashbacks of my time spent in that quaint bungalow kitchen in Cleveland, Ohio, by grandma Julia Nagy's side. I am eternally grateful for the memories of little dumplings, and other Hungarian foods, which have been a big part of my life.

Gosh, I hope you too had a grandma that inspired you! I hope your grandma shared the family's recipes with you and taught you how to cook. Thank goodness for grandmothers!

Hungarian Spaetzle was the KEY ingredient in grandma's authentically delicious Chicken and Veal Paprikas. There, the secret is out! The best-ever, most delicious recipe for Hungarian Spaetzle, little dumplings, is easy to make.

Welcome my little dumpling(s)! Isn't it time to have a little Hungarian Spaetzle? Well, you have come to the right place for authentically Hungarian ... Spaetzle aka little dumplings! A key ingredient to Chicken and Veal Paprikas is the Hungarian Spaetzle or little dumplings!

Photo credit of obviously delicious Spaetzle taken by Kobako. Size matters! 

Do you dig little dumplings?

Are you a Hungarian Spaetzle Lover? - After all, size DOES matter when we are talking dumplings! So, do you LOVE little dumplings aka Hungarian Spaetzle?

1. Ich liebe spaetzle.
2. En szerelem spaetzle.
3. I love spaetzle.
4. Ich liebe spaetzle nicht.
5. Give me BIG dumplings you all.

My Confession : I Sincerely Love Hungarian Spaetzle
Ah, normally I like to think big, but it is little dumplings for me!

hungarian spaetzle little dumplings brand ambassador jaguarjulie

"Thank you to my grandma Julia Nagy for instilling in me, a deep appreciation and love for Hungarian Spaetzle. And, for showing me that size does mattter when talking about dumplings; i.e., little dumplings!"

You know, just talking about Hungarian Spaetzle and my grandma Julia Nagy makes me feel like I can smell the aroma of her traditional Hungarian Chicken Paprikash or Veal Paprikash cooking. I honestly am envisioning that kitchen in her Cleveland, Ohio bungalow located at 16605 Chatfield Avenue.

Grandma would prepare the batter for her Hungarian Spaetzle right before the Paprikash was ready to serve. There is nothing better than fresh Hungarian Spaetzle mixed into a the Paprikash. Sometimes grandma would make one of her many homemade soups. Yep, the spaetzle went into the soup too! It was all good. --The Brand Ambassador for Hungarian Spaetzle, JaguarJulie!

P.S. I was the Official Squidoo Comfort Foods Contributor! Did you know that? Well, you probably guessed it. Growing up and having my grandma prepare those little dumplings was so comforting. Hungarian Spaetzle is another of my favorite comfort food recipes! Thanks grandma.

First of All:
Hungarian Spaetzle is Little Dumplings
Little would be the operative word!

Hungarian Spaetzle should look like these!
For these are LITTLE dumplings! - Dumplings should be little; i.e. smaller than a teaspoon size! 

Ah, so the Hungarian dumplings that I remember and love from my childhood while sitting in my grandma Julia Nagy's kitchen in Cleveland, Ohio -- those are LITTLE DUMPLINGS more easily referred to as Hungarian Spaetzle. Spaetzle you see definitely indicates that you want "little" dumplings. This is a very good picture of what a plate of Hungarian "little dumplings" or Spaetzle should look like.

These Hungarian Spaetzle are incredibly easy to make. And, the little dumplings taste fabulous in Chicken and Veal Paprikas. Oh, and you can serve them in your Hungarian Goulash too. In fact, there are plenty of applications er dishes that would taste delicious with Hungarian Spaetzle.

You know, I'm even thinking that my recipe for beef stroganoff would benefit from using Hungarian Spaetzle instead of plain butter noodles! Why don't you try it some time. Oh, and I've included a simple and easy to prepare recipe for Hungarian Spaetzle below!

Hungarian Spaetzle should NOT look like these
For these are BIG Dumplings! - Pay attention please, as this is VERY important.

See this picture? Hungarian Spaetzle, as little dumplings go, should never look like this! You see this is a picture of my dinner plate when we vacationed in The Czech Republic, in Prague. It was our first dinner in the Eastern European city. We had opted to eat at the restaurant that advertised Hungarian Goulash with Dumplings. When this plate arrived, I looked at my hubby and exclaimed, "What the heck is this? Those aren't DUMPLINGS!"

You see size does matter. This was not the last time that I ordered DUMPLINGS while we toured The Czech Republic. Yep, ordering DUMPLINGS off the menu produced the same results as what you see on this plate. Well, at least they were consistent. For a third time, I asked if I could get Hungarian DUMPLINGS for dinner at the hostel we stayed at in the countryside. We did a lot of 'charades' back and forth to communicate what I had in mind. The chef told me it took her a day to prepare them. Well, although I thought that seemed odd as they are easy and simple to make, I nodded my head and said we'd see her the next night.

As hubby and I took our seat, that next night, my tastebuds were already in overdrive. It wasn't too long before dinner was served. OMG, "Those aren't dumplings!" Yep, you guessed it! For the third time, I got the type of BREAD "dumplings" as shown on this plate.

When we got home from our vacation, I relayed the story to mom. Ah, she laughed, "Next time, ask for SPAETZLE!"

You know, it never seems to escape me that I had such a time in Eastern Europe trying to get a taste of Grandma's little dumplings! It is kind of funny to still think about how I got something that kind of looked like a potato pancake. Not little dumplings. Who knew? SPAETZLE!

Hungarian Spaetzle -- Little Dumplings
aka galuska or nokedli

An Easy, Best-Ever Recipe for Hungarian Spaetzle
From the Hungarian recipe archives of my Grandma Julia Nagy!

Ingredients
2 -1/2 cups of flour
2 eggs
2 tablespoons butter
3/4 cup water
1 teaspoon salt
Dash of pepper

Instructions

1. Add flour, salt and pepper to a large mixing bowl.
2. Next, add water, eggs, and melted butter.
3. Mix ingredients together until lumps are gone and it is like a batter.
4. Prepare a pot of water with salt to bring to a boil.
5. Spoon a portion of the batter onto a flat plate.
6. With a spoon, beginning cutting about a spoonful of batter at a time from the edge of the plate into the boiling water. Because of the small size of the spaetzle, they will rise fairly quickly to the surface. Spaetzle will only need a few minutes to cook in the boiling water once they have risen.
7. Remove the cooked spaetzle to a colander to drain.

A Helping Hand!
Get a spaetzle maker to help you make your first batch of little dumplings. Once you become the pro, you can make them like my grandma made them!

• Norpro Spaetzle Maker
• Norpro Stainless Steel Spaetzle Maker
• Kuchenprofi Spaetzle Lid and Scraper in 18/10 Stainless Steel

Hungarian Spaetzle Case Study
When I originally wrote this article, it was actually a lens. I also prepared an accompanying case study which analyzed the success of this article online. I looked at SEO efforts along with social media interaction and traffic over the early life of this page!

Thanks for Visiting!
My grandmother made the best "Hungarian" Spaetzle; however, she called it dumplings. The word dumplings can mean a lot of different things. I'm glad I figured out that I want little dumplings or Spaetzle. How about you? Do you love it? Can you make it? Is it one of your favorite comfort foods like it is for me?

History: Hungarian Spaetzle : Little Dumplings was originally created on Squidoo by JaguarJulie on August 28, 2009. On January 25, 2011 this lens earned the Squidoo Purple Star Award for quality content.