This comforting Hungarian-style dish features tender cabbage leaves stuffed with a seasoned mixture of ground pork, beef, and rice. The filling is bound with egg and spices, then nestled into a Dutch oven lined with tangy sauerkraut. A robust sauce made from diced tomatoes, onions, garlic, caraway, and paprika simmers over the rolls, infusing them with deep, aromatic flavors. The final touch is a creamy sour cream sauce that thickens the broth, creating a luxurious, hearty meal. Perfect for cold evenings or family gatherings, this recipe delivers a satisfying balance of acidity, spice, and rich meat flavors. It is a timeless comfort food that tastes even better the next day.
Hungarian Stuffed Cabbage
Description
This comforting Hungarian-style dish features tender cabbage leaves stuffed with a seasoned mixture of ground pork, beef, and rice. The filling is bound with egg and spices, then nestled into a Dutch oven lined with tangy sauerkraut. A robust sauce made from diced tomatoes, onions, garlic, caraway, and paprika simmers over the rolls, infusing them with deep, aromatic flavors. The final touch is a creamy sour cream sauce that thickens the broth, creating a luxurious, hearty meal. Perfect for cold evenings or family gatherings, this recipe delivers a satisfying balance of acidity, spice, and rich meat flavors. It is a timeless comfort food that tastes even better the next day.Ingredients
Directions
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Remove the core from the head of cabbage and place it in a large saucepan.
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Cover the cabbage with water and bring to a boil.
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Boil until the outer leaves loosen from the heat, then lift out the cabbage.
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Remove the softened outer leaves and return the cabbage to the boiling water to soften more leaves.
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Repeat this process until all usable leaves are removed.
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Trim the tough center stalk from each leaf to make them pliable.
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Set aside 12 large leaves for the rolls and reserve the remaining leaves.
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Spoon half of the sauerkraut into the bottom of a Dutch oven and set aside.
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In a bowl, combine the ground beef, ground pork, cooked rice, salt, pepper, and egg.
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In a saucepan, cook the diced bacon until crisp.
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Drain the bacon on paper towels, leaving the drippings in the pan.
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In the bacon drippings, sauté the chopped onion and minced garlic until tender.
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Add the cooked bacon and half of the onion mixture to the meat mixture and mix well.
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Place about 3 tablespoons of the meat mixture onto each cabbage leaf.
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Roll up the leaves, tucking in the sides to secure the filling.
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Place the rolls, seam side down, on top of the sauerkraut in the Dutch oven.
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Coarsely chop any remaining cabbage leaves and place them over the rolls.
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To the remaining onion mixture, add the paprika, cayenne pepper, tomatoes with liquid, caraway seeds, water, and remaining sauerkraut.
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Cook the sauce mixture until heated through, then pour it over the cabbage rolls.
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Cover the Dutch oven and bake at 325 degrees Fahrenheit (163°C) for 1 hour and 45 minutes.
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In a small bowl, gradually stir the flour into the sour cream until smooth.
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Stir in 1-2 tablespoons of the hot cooking liquid from the Dutch oven into the sour cream mixture to temper it.
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Spoon the sour cream mixture over the cabbage rolls.
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Bake, uncovered, for 15-20 minutes longer or until the sauce is thickened.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 587kcal
- % Daily Value *
- Total Fat 32.5g50%
- Saturated Fat 12.5g63%
- Cholesterol 142mg48%
- Sodium 1047mg44%
- Total Carbohydrate 35.3g12%
- Dietary Fiber 8.1g33%
- Sugars 14.6g
- Protein 42.5g85%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
