Cabbage Rolls Real Hungarian Style
Transport your taste buds to Eastern Europe with this hearty and traditional recipe for Cabbage Rolls Real Hungarian Style. Delicately blanched green cabbage leaves are stuffed with a savory blend of ground pork, ground beef, and perfectly seasoned rice, embodying the comforting flavors of Hungarian cuisine. These rolls are simmered to tender perfection in a rich tomato-paprika sauce, enhanced with smoky bites of crispy bacon for a depth of flavor that’s simply irresistible. With a tangy dollop of sour cream as the finishing touch, each bite offers a perfect balance of creamy, tangy, and savory notes. Perfect for a cozy family dinner or leftovers that taste even better the next day, this dish blends authentic techniques with timeless ingredients to create a true comfort food classic.
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Recipe Information
Ingredients
- 1 head green cabbage
- 1 lb ground pork
- 0.5 lb ground beef
- 0.75 cup white rice
- 1 medium, diced onion
- 3 cloves, minced garlic
- 2 tbsp paprika
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp tomato paste
- 28 oz (1 can) crushed tomatoes
- 2.5 cups chicken broth
- 4 strips, chopped bacon
- 0.5 cup (for garnish) sour cream
Instructions
Core the cabbage and carefully peel off the outer leaves. Place leaves in a large pot of boiling water for 2-3 minutes or until pliable. Drain and set aside to cool.
Rinse the rice under cold water and cook it partially by simmering it in boiling water for 8 minutes. Drain and let cool.
In a large bowl, mix the ground pork, ground beef, cooked rice, diced onion, minced garlic, 1 tablespoon of paprika, 1 teaspoon of salt, and black pepper. Combine well to form the filling.
Lay a cabbage leaf on a surface and trim any thick veins. Place 2-3 tablespoons of filling in the center of each leaf. Fold in the sides and roll tightly to form a cabbage roll. Repeat with the remaining leaves and filling.
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the rendered fat in the pot.
Stir in the remaining tablespoon of paprika and tomato paste into the bacon fat, cooking for 1 minute to bloom the flavors.
Add the crushed tomatoes and chicken broth to the pot. Season the sauce with the remaining 0.5 teaspoon of salt. Stir to combine.
Place the cabbage rolls seam-side down into the pot, layering them as needed. Sprinkle the cooked bacon over the top.
Bring the pot to a gentle simmer. Cover and cook on low heat for 90-120 minutes, until the rolls are tender and the flavors meld together.
Serve the cabbage rolls warm with a dollop of sour cream on top for garnish.
Nutrition Facts
Calories |
914 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.4 g | 42% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1043 mg | 45% | |
| Total Carbohydrate | 129.5 g | 47% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 83.3 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 352 mg | 27% | |
| Iron | 9.3 mg | 51% | |
| Potassium | 6051 mg | 129% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
