This is the closest thing to the dish I had in Budapest. Great recipe! Try to get the authentic Hungarian paprika. I didn't have the goose fat and I used salted pork instead of bacon and it still turned out great. I think next time I will try to add some caraway seeds to the liquid mixture when cooking the cabbage rolls for a little extra flavour.
This is a great recipe... meat is very tender and easily falls apart. I used half the amount of wine and substituted the other half with water and it turned out great. Will definitely make this one again!
on Sunday, October 04, 2009
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