How to make ormanshagsky stuffed cabbage?At the southern slopes of mountains Mechek, on Hugo - the West of Hungary, lie the city of this country, the fifth on population, - Pech. In 2010 Pech, together with Essen and Istanbul, was elected the cultural capital of Europe. Capital! That part of the world which area makes slightly less than 10 million sq.km, and population - about 740 million people. And it is, by the way, about 10% of the number of all population of Earth. And suddenly the city - not the biggest even for the country (156,8 thousand people) becomes the capital … Whole part of the world! Means, is for what.
But not about it today. Now to us the fact that Pech is an administrative center copper (area) Mutton is much more important. Here, on Hugo - the West of the area, that separates Hungary from Croatia, lies in the floodplain of the Drava River edge which Hungarians call Ormanshag. Edge of water and woods.
Well, about water clear. Floodplain of Drava. In places boggy, in places breaking up to several sleeves (the old courses new). Staritsa, osier-bed lateral channels … Waters in this part of Hungary, especially, if to consider that else some one hundred, one and a half hundred kilometers - and Drava will fall into Danube … In these regions there is a lot of water!
And where water and the sun there is a lot of … And vegetation corresponding. Hungarians consider that it is necessary to look very well that still somewhere over the country to find such dense woods with prevalence in them a long-boled ash-tree, a beech, an alder. Therefore, probably, there is nothing surprising that this part Mutton is carried by copper to the territory of national park Danube - Drava. To an animal, the same deer - rogacha, a bird (a black stork, a gray and noble heron, meadow eagles), here the expanse, is a lot of them in Ormanshage. And here people … It is much less.
The biggest settlement of edge, one may say, its capital - Shellye in whom slightly more than 3 thousand people live (3096). In Vayslo of the few less than two thousand - 1926. Other villages representing mostly one street stretched along the river - it is much less (Okorag - 181, Adoryash - 214, Pishko - 296 people) . However, there is a lot of these villages (about three tens), but lack of the developed infrastructure does them rather isolated from each other.
All this, and also the originality of ethnic structure of the population Ormanshaga, does it by concept more ethnographic, than administratively - territorial or geographical. Thanks to proximity of Croatia, to 12% the Croat from the total number of the population of the region which, in turn, makes all - navsy about 14 thousand people lives here. The Gipsy is a lot of in Ormanshage. And though in total number their specific weight, apparently, is not so big (a little more than 6%), but there are villages purely Gipsy (for example, Gilvanfa is 392 people) and in many the Gipsy part of the population is prevailing. And if the demographic situation in the region does not change, then tendencies on increase in a share of the Gipsy population and its prevalence on certain settlements will proceed further.
The matter is that the edge is extremely poor in minerals. The only exception - thermal sources in which begin to be engaged recently. Therefore the industries here, one may say, never practically was. And after Hungary began transition to the market, also the overwhelming part of the agricultural cooperatives which were engaged in sheep breeding, traditional for these places, collapsed. Respectively, Ormanshag - one of the most depressive regions of Hungary. Unemployment rate on certain villages reaches 80%. Therefore the active part of able-bodied population in search of the better lot leaves from here. Also takes away with itself a compounding of those dishes which were prepared from time immemorial by their grandfathers and great-grandfathers.
So all Hungary learned about ormanshagsky stuffed cabbage . Perhaps costs also to us to look narrowly at them more attentively?
For this purpose it will be necessary for us:
- 600 g of pork, half less pork liver is also boiled - a smoked pork neck;
- 1 decent forks of fresh cabbage and half a kilo of sauerkraut (sour);
- a good head of onions, 2 - 3 garlic gloves;
- a cup (grams 200) rice;
- 2 crude eggs;
- 300 - 400 of sour cream;
- 50 g of butter, couple of tablespoons of flour, seasoning, red pepper (paprika), salt.
First of all we wash out rice, we boil it a little (minutes 5) and we throw back on a strainer that it flew down and cooled down.
In order that leaves of fresh cabbage separated from a cabbage stump and steel more plastic easier, we blanch (we drench with boiled water) a head of cabbage and, besides, we postpone it away.
We cut meat, a liver and a neck on pieces with which our meat grinder can cope, and together with garlic gloves we mill everything on forcemeat.
We dismiss a half of butter in a stewpan and we fry on small shredded onions till golden color are mute. We add forcemeat to onions and minutes 10 we fry it. As forcemeat will brighten and will become friable, we shift it from a stewpan in the enameled bowl and we allow it to cool down a little.
And during this time we sort a head of cabbage on separate leaves. At each of them we cut out a thickening - from top to down centimeters on 5 - 7. If the first blanshirovka did not make cabbage leaves rather plastic, we blanch them which are already removed from a head of cabbage, still razik. It is not forbidden to beat off accurately thickenings on leaves a culinary hammer.
So far pottered with cabbage, forcemeat already podostyl. We add to it rice, chili powder (a paprika - all - a dish at us Hungarian!) spicy herbs (I had “Italian mix“ - an oregano, basilicas, a marjoram, rosemary, a chaber, ormanshagets prefer a marjoram to all other herbs), the eggs which are previously shaken up in separate ware by means of a nimbus, prisalivay, we mix and we begin to form stuffed cabbage. For this purpose on bottom edge of a cabbage leaf (opposite to where we cut out a thickening) we spread enough forcemeat (1 - 3 tablespoon, depending on the leaf size) and we cover it with the lower part. We wrap leaf sidewalls to the center and we twist a leaf with already closed forcemeat in the direction from below up.
On a bottom of a cauldron we stack 2/3 of the sourcrout which is available at our disposal, and already on it - densely to each other the stuffed cabbage which is just created by us. We stack them the closing edge down to press a leaf and to protect each stuffed cabbage from spontaneous deployment in the course of preparation.
On the butter 2 which remained with us - 3 minutes we roast on a frying pan couple of spoons of flour and slowly, stirring slowly with a nimbus, we add to it grams 500 - 700 waters so that flour dispersed in it, having formed uniform, slightly dense liquid. Already we add sour cream to it, carefully we knead everything, we bring to boiling and at once we pour out in a cauldron with stuffed cabbage over which already laid the sourcrout remains. We close a cauldron a cover and we place it in an oven.
The first minutes twenty we hold temperature condition at the level of degrees 170. Then we diminish by fifty degrees. We wait even minutes for forty and after that we switch off fire in an oven. But to get a cauldron from it early. Let stuffed cabbage still will stand from a half-hour, potomitsya. And we will lay a table so far, we will wash and we will small chop greens of parsley and fennel …
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