Hungarian Cabbage Rolls
Delight in the comforting flavors of Hungarian Cabbage Rolls, a traditional and hearty dish that pairs tender cabbage leaves with a savory blend of ground pork, rice, onion, garlic, and vibrant paprika. Each roll is carefully folded and simmered to perfection in a rich tomato and chicken broth sauce, with optional caraway seeds adding a touch of earthiness. This classic recipe combines Old World charm with modern simplicity, making it the perfect choice for cozy family dinners or meal prepping. Serve these delectable cabbage rolls hot, with a generous ladle of sauce, for a soul-warming dish that’s as satisfying as it is flavorful. Ready in just over two hours, this recipe for Hungarian stuffed cabbage is a culinary journey worth taking. Keywords: Hungarian cabbage rolls recipe, traditional comfort food, stuffed cabbage with pork, easy meal prep, cozy dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head Green cabbage
- 1 lb Ground pork
- 0.5 cup White rice
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 2 tsp Paprika
- 2 tsp Salt
- 1 tsp Black pepper
- 1 large Egg
- 3 cups Tomato sauce
- 2 cups Chicken broth
- 0.5 tsp (optional) Caraway seeds
- 2 tbsp Oil
Instructions
Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife and carefully peel off the leaves, keeping them intact. Blanch the leaves in the boiling water for 2–3 minutes until pliable. Drain and set aside to cool.
Cook the rice halfway according to the package instructions. Set aside to cool.
In a large bowl, combine the ground pork, partially cooked rice, chopped onion, garlic, paprika, salt, black pepper, and egg. Mix well using your hands or a spoon to form a uniform filling.
Trim the thick stem on each cabbage leaf so it lies flat for easier rolling. Place about 2 tablespoons of filling on each leaf, fold the sides over the filling, and roll it up tightly like a burrito. Repeat until all the filling is used.
Heat the oil in a large pot or Dutch oven over medium heat. Add any leftover chopped cabbage (if any) to the bottom of the pot to create a base layer to prevent the rolls from sticking.
Arrange the cabbage rolls seam-side down in the pot in a single or double layer, depending on the size of the pot.
In a bowl, mix the tomato sauce, chicken broth, and caraway seeds (if using). Pour this mixture over the cabbage rolls, ensuring they are fully submerged in the liquid. Add extra broth or water if necessary.
Bring the pot to a gentle simmer, then reduce the heat to low. Cover and cook for 1.5 hours, occasionally basting the rolls with the sauce. Ensure there’s enough liquid to prevent sticking.
Once the cabbage rolls are cooked through and tender, carefully remove them from the pot and serve hot, topped with extra sauce.
Nutrition Facts
Calories |
2256 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.8 g | 184% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 7222 mg | 314% | |
| Total Carbohydrate | 91.0 g | 33% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 34.8 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 470 mg | 36% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1523 mg | 32% | |
*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.
