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Hungarian cabbage rolls are packed with rich, hearty flavors in every bite! I know you love a good cabbage roll and can’t get enough of my Hungarian goulash, so I knew this recipe would be perfect.
Reasons You’ll Love This Recipe
- Incredible Flavor: These Hungarian cabbage rolls are quite special! The combination of seasoned pork, tangy sauerkraut, and tender cabbage creates a rich and savory dish.
- Budget-Friendly: Made with simple, affordable ingredients, this cabbage roll recipe is a great way to feed a crowd without breaking the bank.
- What to serve it with? This is great on its own or served with different sides. We love it with mashed potatoes or mashed cauliflower and crusty bread, perfect for soaking up the flavorful sauce.
Ingredients Needed
*** Paprika 101: Hungarian vs. Regular: Traditionally, you would use Hungarian paprika for this recipe. So, if you can find it, I would recommend using it. It has a more complex taste that adds a depth of smoky, spicy, mild, and sweet flavors. However, I list regular paprika because it is more easily accessible.
How to Make Hungarian Cabbage Rolls
Making Hungarian cabbage rolls is such a rewarding process! It starts with preparing the cabbage leaves and creating a flavorful pork filling. Then, the rolls are stuffed, rolled up, and simmered in a tangy sauerkraut and tomato sauce. While the process may take some time, the end result is a comforting, satisfying meal that you’re going to love!
- Simmer Cabbage: Preheat the oven to 350ºF. Prepare a large ice water bath and place it next to the stove. Bring a large pot of water to a boil on the stove. Carefully place the head of cabbage into the water then reduce the heat to low. Simmer the cabbage for about 8 minutes.
- Cool Cabbage and Remove Leaves: Remove the cabbage from the pot and then place it in the ice water bath to cool. Once it is cool enough to handle, carefully remove 10-12 leaves from the head. Remove large, stalky ends, then set the leaves aside.
- Sauté the Onion: Discard the hot water, then place the pot back on the stove. Heat the olive oil over medium-high heat and add the onion to the pot. Cook the onion until tender and translucent, about 3-4 minutes.
- Continue to Cook with Rice: Add the minced garlic, cooked white rice, paprika, salt, and pepper to the pot, then stir to combine. Cook for a few minutes. Remove from heat, then split the onion and rice mixture in half.
- Combine All Filling Ingredients: To a large bowl, add the ground pork, egg, and half of the onion and rice mixture then mix well. In a separate bowl, mix together the remaining onion and rice mixture, sauerkraut, and tomato paste.
- Add Sauerkraut Mixture to Pot: Spread half of the sauerkraut mixture into the bottom of a large Dutch oven that has a lid.
Assembling Hungarian Cabbage Rolls
- Assemble Rolls: Lay a boiled cabbage leaf on a work surface, then take ¼ cup of the meat filling and place it in the bottom of the leaf in a log shape.
- Roll the Leaves: Roll the leaf up over the filling, tucking the sides in on itself as you roll. You should end by tucking the sides in to keep it from un-rolling. Continue with the rest of the filling and leaves.
- Add Rolls to the Pot: Place the cabbage rolls in the sauerkraut-lined pot seam sides down. Spread the reaming sauerkraut over the cabbage rolls.
- Bake: Pour the water into the pot and cover the pot with a lid. Bake for 60-90 minutes or until the meat is cooked through and the sauerkraut is very tender. Remove from the oven and serve Hungarian cabbage rolls fresh.
Smart & Simple Cabbage Tips
- Easy-Peel Cabbage Trick! Boiling the whole cabbage head softens the leaves so they peel off easily. No rips, no frustration!
- Can’t Fully Submerge It? No Problem! It’s hard to find a pot deep enough to fully submerge the whole head of cabbage, so I ended up rotating it around in the boiling water as it simmered.
- Size Matters! Bigger cabbage = more leaves! Find the biggest one possible to be able to use all the pork filling. I ended up with 11 leaves and had a little extra filling left over.
Hungarian Cabbage Roll Tips and Variations
- Can I switch up the protein? Yes! You can use whatever you have on hand, including ground beef, turkey, or chicken.
- How much water? It will seem like you’re pouring too much water into the pot before you bake it. But trust me, it will all simmer down in the sauerkraut mixture.
Leftover Hungarian Cabbage Rolls
- Fridge: Store leftover Hungarian stuffed cabbage rolls in the fridge in an airtight container for up to 3 days.
- Freezer: I recommend either eating this dish fresh or storing it in the fridge. Freezing it will compromise the cabbage and sauerkraut texture.
More Cabbage Recipes
Cabbage is a versatile, budget-friendly ingredient that shines in many dishes! Whether stuffed, sautéed, or made into slaw, it adds great texture and flavor while being packed with nutrients. Here are some of my family’s favorite recipes to try next!
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Preheat the oven to 350 degrees Fahrenheit. Prepare a large ice water bath and place it next to the stove
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Bring a large pot of water to a boil on the stove, carefully place the 1 head green cabbage into the water then reduce the heat to low. Simmer the cabbage for about 8 minutes.
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Remove the cabbage from the pot and place it in the ice water bath to cool. Once it is cool enough to handle, carefully remove 10-12 leaves from the head, removing the large, stalky ends. Set the leaves aside.
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Discard the hot water and place the pot back on the stove, heat the 2 tablespoons olive oil over medium-high heat and add the 1 cup finely chopped yellow onion to the pot. Cook the onion until tender and translucent, about 3-4 minutes.
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Add the 1 tablespoon minced garlic, 1 cup cooked white rice, 2 tablespoons paprika, 2 teaspoons salt, and 1 teaspoon pepper to the pot and stir to combine, cooking for a few minutes. Remove from heat. Split the onion and rice mixture in half.
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To a large bowl add the 1 pound ground pork, 1 large egg, and half of the onion and rice mixture. Mix well. In a separate bowl mix together the remaining onion and rice mixture, 2 cups sauerkraut,and ¼ cup tomato paste.
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Spread half of the sauerkraut mixture into the bottom of a large Dutch oven that has a lid.
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To assemble the cabbage rolls, lay a boiled cabbage leaf on a work surface, take ¼ cup of the meat filling, and place it in the bottom of the leaf in a log shape.
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Roll the leaf up over the filling, tucking the sides in on itself as you roll. You should end by tucking the sides in to keep it from un-rolling. Continue with the rest of the filling and leaves.
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Place the cabbage rolls in the sauerkraut-lined pot seam sides down. Spread the reaming sauerkraut over the cabbage rolls.
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Pour the 1 ¾ cups water into the pot, cover the pot with a lid, and bake for 60-90 minutes, until the meat is cooked through and the sauerkraut is very tender.
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Remove from the oven and serve fresh.
Calories: 182kcalCarbohydrates: 13gProtein: 9gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.002gCholesterol: 41mgSodium: 631mgPotassium: 407mgFiber: 4gSugar: 4gVitamin A: 1047IUVitamin C: 34mgCalcium: 58mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This story originally appeared on TheRecipeCritic
