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.
Ingredients
Scale
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)
Instructions
- Boil water: Fill a large pot with enough water to cover the cabbage head and bring it to a rolling boil over high heat.
- 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.
- 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.
- 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.
- 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.
- 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
