Hungarian Stuffed Cabbage Recipe

Introduction

Hungarian Stuffed Cabbage is a comforting and flavorful dish featuring tender cabbage leaves wrapped around a savory pork and rice filling. This traditional recipe is enhanced with sweet paprika and a tangy sauerkraut tomato sauce, perfect for a hearty family meal.

Ingredients

• 1 large head green cabbage (about 12 usable leaves)
• 1 1/2 tablespoons olive oil
• 1 small yellow onion (finely chopped)
• 1/2 teaspoon dried thyme
• 3 cloves garlic (minced)
• 2 pounds ground pork
• 1 cup cooked long grain rice
• 4 teaspoons Hungarian sweet paprika (divided)
• 2 teaspoons kosher salt
• Black pepper (to taste)
• 2 large eggs (lightly beaten)
• 16 ounces sauerkraut (divided)
• 2 cups water
• 4 tablespoons tomato paste
• Fresh parsley (chopped, for garnish)

Instructions

1. Step 1: Bring a large pot of water to a rolling boil. Prepare a large bowl of ice water and keep it nearby.
2. Step 2: Remove the core from the cabbage and place the whole head stem-side up in the boiling water. Blanch for 7-8 minutes until the leaves soften and start to separate.
3. Step 3: Using tongs, gently remove each cabbage leaf and plunge it into the ice water. Pat the leaves dry and trim any tough ribs with a knife.
4. Step 4: Heat olive oil in a skillet over medium-high heat. Add the chopped onion and cook for 5-6 minutes until softened and translucent.
5. Step 5: Stir in dried thyme and minced garlic; cook for 1 more minute, then remove from heat and let cool slightly.
6. Step 6: In a large bowl, combine ground pork, cooked rice, 1 teaspoon paprika, salt, pepper, eggs, and the cooled onion-garlic mixture. Mix gently by hand until well blended.
7. Step 7: Preheat the oven to 350°F (175°C). Spread 1 cup of sauerkraut evenly in the bottom of a large Dutch oven.
8. Step 8: Place about 1/3 cup of the meat mixture at the base of each cabbage leaf in a log shape. Fold in the sides and roll tightly. Arrange each roll seam-side down in the Dutch oven over the sauerkraut.
9. Step 9: In a bowl, whisk together water, tomato paste, remaining 3 teaspoons of paprika, and the remaining sauerkraut. Pour this sauce evenly over the cabbage rolls.
10. Step 10: Cover the Dutch oven and bake for 1 hour, or until the meat is fully cooked and the rice is tender.
11. Step 11: Serve the stuffed cabbage hot, garnished with chopped fresh parsley.

Tips & Variations

• Use fresh Hungarian sweet paprika for the most authentic flavor; smoked paprika can add a nice twist.
• If you prefer a milder sauce, rinse the sauerkraut before using it to reduce acidity.
• Add a splash of sour cream when serving to enhance the creamy texture and balance the tanginess.

Storage

Store leftover stuffed cabbage in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. You can also freeze the cooked rolls for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground beef instead of pork?

Yes, ground beef can be used as a substitute, though the flavor will be slightly different. Pork adds moisture and richness, but beef works well for a leaner option.

Do I have to blanch the cabbage leaves?

Blanching softens the cabbage leaves, making them pliable and easier to roll without tearing. Skipping this step can make rolling difficult and may result in tougher leaves.

Hungarian Stuffed Cabbage Recipe

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★★★★★

4.5 from 56 reviews

• Author: lilan
• Total Time: 1 hour 45 minutes
• Yield: 8 servings 1x

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Description

Hungarian Stuffed Cabbage is a traditional hearty dish featuring tender cabbage leaves filled with a savory mixture of ground pork, rice, and aromatic spices, all baked in a flavorful tomato and sauerkraut sauce. This comforting casserole is perfect for family dinners, showcasing classic Hungarian flavors with the warmth of paprika and the subtle tang of sauerkraut.

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Ingredients

Scale 1x2x3x

Cabbage and Filling

• 1 large head green cabbage (about 12 usable leaves)
• 1½ tablespoons olive oil
• 1 small yellow onion (finely chopped)
• ½ teaspoon dried thyme
• 3 cloves garlic (minced)
• 2 pounds ground pork
• 1 cup cooked long grain rice
• 4 teaspoons Hungarian sweet paprika (divided)
• 2 teaspoons kosher salt
• Black pepper (to taste)
• 2 large eggs (lightly beaten)

Sauce and Garnish

• 16 ounces sauerkraut (divided)
• 2 cups water
• 4 tablespoons tomato paste
• Fresh parsley (chopped, for garnish)

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Instructions

1. Boil water: Fill a large pot with enough water to cover the cabbage head and bring it to a rolling boil over high heat.
2. Blanch cabbage: Remove the core from the cabbage and place it stem-side up in the boiling water. Blanch for 7-8 minutes until the leaves soften and start to separate. Using tongs, gently remove each leaf one at a time and immediately plunge them into a large bowl of ice water to stop cooking. Pat dry each leaf and trim any tough ribs to make rolling easier.
3. Sauté aromatics: Heat olive oil in a skillet over medium-high heat. Add finely chopped onion and cook for 5-6 minutes until softened and translucent. Stir in dried thyme and minced garlic, cooking for an additional minute until fragrant. Remove from heat and let cool.
4. Mix filling: In a large bowl, combine ground pork, cooked rice, 1 teaspoon of paprika, salt, pepper, beaten eggs, and the cooled onion-garlic mixture. Gently mix with your hands until all ingredients are thoroughly blended.
5. Roll cabbage: Preheat the oven to 350°F (175°C). Spread 1 cup of sauerkraut evenly at the bottom of a large Dutch oven. Take a cabbage leaf and place about ⅓ cup of the meat mixture in a log shape at the base of the leaf. Fold in the sides and roll tightly, then arrange the rolls seam-side down in the Dutch oven.
6. Bake: In a separate bowl, whisk together 2 cups water, tomato paste, remaining 3 teaspoons paprika, and the remaining sauerkraut. Pour this sauce evenly over the cabbage rolls in the Dutch oven. Cover the pot with its lid and bake in the preheated oven for 1 hour, until the meat is fully cooked and the rice is tender. Garnish with chopped fresh parsley before serving.

Notes

• Blanching the cabbage leaves thoroughly is key to making them pliable enough to roll without tearing.
• Use Hungarian sweet paprika for authentic flavor and color; avoid smoked paprika as it changes the taste.
• Letting the onion and garlic mixture cool before mixing it with the meat helps keep the filling tender.
• Using sauerkraut in both the layering and baking sauce adds a tangy depth to the dish.
• Leftovers can be refrigerated for up to 3 days and reheated gently on the stove or in the oven.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Hungarian

Keywords: Hungarian stuffed cabbage, cabbage rolls, paprika, sauerkraut, ground pork recipe, baked cabbage rolls, traditional Hungarian dish