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Hungarian Stuffed Cabbage

Hungarian Stuffed Cabbage recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 587
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
  • 1 Med. head cabbage
  • 28 ounce Can sauerkraut, divided
  • 1/2 pound Ground beef
  • 1/2 pound Ground pork
  • 1/2 cup Long grain rice, cooked
  • 1 teaspoon Salt
  • 1/2 teaspoon Pepper
  • 1 Egg
  • 3 Strips Bacon, diced
  • 1 cup Onion, chopped
  • 2 Cloves Garlic, minced
  • 1 tablespoon Hungarian paprika
  • 1/4 teaspoon Cayenne pepper
  • 16 ounce Can tomatoes with liquid
  • 1 tablespoon Caraway seeds
  • 2 cups Water
  • 2 tablespoons Flour
  • 8 ounce Sour cream
Directions
  1. 1
    Remove the core from the head of cabbage and place it in a large saucepan.
  2. 2
    Cover the cabbage with water and bring to a boil.
  3. 3
    Boil until the outer leaves loosen from the heat, then lift out the cabbage.
  4. 4
    Remove the softened outer leaves and return the cabbage to the boiling water to soften more leaves.
  5. 5
    Repeat this process until all usable leaves are removed.
  6. 6
    Trim the tough center stalk from each leaf to make them pliable.
  7. 7
    Set aside 12 large leaves for the rolls and reserve the remaining leaves.
  8. 8
    Spoon half of the sauerkraut into the bottom of a Dutch oven and set aside.
  9. 9
    In a bowl, combine the ground beef, ground pork, cooked rice, salt, pepper, and egg.
  10. 10
    In a saucepan, cook the diced bacon until crisp.
  11. 11
    Drain the bacon on paper towels, leaving the drippings in the pan.
  12. 12
    In the bacon drippings, sauté the chopped onion and minced garlic until tender.
  13. 13
    Add the cooked bacon and half of the onion mixture to the meat mixture and mix well.
  14. 14
    Place about 3 tablespoons of the meat mixture onto each cabbage leaf.
  15. 15
    Roll up the leaves, tucking in the sides to secure the filling.
  16. 16
    Place the rolls, seam side down, on top of the sauerkraut in the Dutch oven.
  17. 17
    Coarsely chop any remaining cabbage leaves and place them over the rolls.
  18. 18
    To the remaining onion mixture, add the paprika, cayenne pepper, tomatoes with liquid, caraway seeds, water, and remaining sauerkraut.
  19. 19
    Cook the sauce mixture until heated through, then pour it over the cabbage rolls.
  20. 20
    Cover the Dutch oven and bake at 325 degrees Fahrenheit (163°C) for 1 hour and 45 minutes.
  21. 21
    In a small bowl, gradually stir the flour into the sour cream until smooth.
  22. 22
    Stir in 1-2 tablespoons of the hot cooking liquid from the Dutch oven into the sour cream mixture to temper it.
  23. 23
    Spoon the sour cream mixture over the cabbage rolls.
  24. 24
    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.

Keywords: cabbage rolls, hungarian cuisine, stuffed cabbage, pork, beef, sauerkraut, paprika, caraway, comfort food, slow cooked, meat filling, tomato sauce, sour cream, family dinner, winter meal
Read it online: https://www.chefs-mate.com/recipe/hungarian-stuffed-cabbage/