Hungarian rice
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Cabbage; chopped |
| Salt | ||
| Pepper | ||
| 1 | cup | Rice, regular; uncooked |
| 1½ | cup | Bouillon, chicken |
| 1 | tablespoon | Sugar |
| 6 | tablespoons | Butter (or marg.); melted |
| 2 | Eggs; beaten | |
| ¾ | cup | Half-and-half |
| 1 | teaspoon | Paprika |
Directions
Sprinkle cabbage with salt and pepper and let stand about 20 minutes; drain.
Combine rice and bouillon; cover and cook slowly over low heat until liquid is absorbed.
Combine sugar and cabbage; saute in melted butter until tender, stirring occasionally. Combine cabbage, rice, eggs, half-and-half, paprika, salt, and pepper. Pour mixture into a 2-quart casserole dish. Cover; bake at 300 degrees for 35 minutes.
SOURCE: Southern Living Magazine, March 1974. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 11-28-94