If you’ve booked a Viking River Cruise and are having a difficult time waiting for your girls’ getaway on the Danube you can try consoling yourself with these yummy Cabbage Rolls. What a lovely way to get a taste of Hungary:)

Ingredients

Filling:

1 med onion, finely chopped

2 T (30 g) olive oil

1 lb (454 g) each ground pork and ground beef

2 cloves garlic, finely chopped

1 tsp (5 g) salt

2 tsp (8 g) pepper

1 T (7 g) paprika

1 C (161 g) cooked rice

Wrap:

2 heads green cabbage

Large pot of boiling water

Sauce:

1 T (7 g) paprika

1 tsp (5 g) salt

2 tsp (8 g) pepper

1 (14.5 oz) (444 g) can tomato soup

1 (14.5 oz) (444 g) can sauerkraut

1 (28 oz) (858 g) can diced tomatoes

Garnish:

Sour cream

Directions

Filling: Sauté onion in oil until soft; add meat, garlic, salt, pepper and paprika; cook until browned. Drain off any excess fat and transfer filling to a bowl; stir in rice.

Wrap: Core cabbages; place whole cabbage in a large pot of boiling water just until outer leaves. Remove, and peel off outer wilted leaves. Return cabbage to water; repeating process until all leaves have been peeled from cabbage.

Sauce & Assembly Combine all sauce ingredients in a pot and simmer. Place 1-2 T (14-28 g) of filling in each cabbage leaf; fold sides in and roll up. If desired, use a toothpick to secure. Carefully place rolls into sauce and simmer 60-90 minutes or until tender. Serve rolls garnished with a dollop of sour cream.

Prep time: 30 minutes.

Cook time: 60-90 minutes

Makes 10 servings.