Hungarian Stuffed Cabbage
Experience the comforting flavors of Eastern Europe with this classic Hungarian Stuffed Cabbage recipe, a hearty dish that's perfect for family dinners or special occasions. Tender green cabbage leaves are carefully rolled around a savory filling of seasoned ground pork, ground beef, and fluffy white rice, then simmered in a rich, tangy tomato sauce infused with smoky bacon and aromatic spices like paprika and bay leaves. This one-pot wonder boasts layers of flavor, from sautéed cabbage to a creamy sour cream finish, creating a truly satisfying meal. Serve these beautifully braised rolls with a dollop of sour cream for a traditional touch. Whether you call it "Töltött Káposzta" or simply comfort food, this Hungarian favorite is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 head Green cabbage
- 1 pound Ground pork
- 1 pound Ground beef
- 1 cup Cooked white rice
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1.5 tablespoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 large Egg
- 24 ounces Tomato sauce
- 0.5 cup Sour cream
- 2 cups Chicken broth
- 4 slices, chopped Bacon
- 2 whole Bay leaves
Instructions
Core the cabbage and carefully peel off 12 large outer leaves. Blanch the leaves in boiling water for 2-3 minutes to soften, then drain and set aside. Finely chop the remaining cabbage to use later.
In a large bowl, combine ground pork, ground beef, cooked white rice, onion, garlic, 1 tablespoon of paprika, salt, pepper, and the egg. Mix until well combined.
Lay a cabbage leaf flat on a clean surface, with the thicker stem end facing you. Place approximately 1/4 cup of the meat mixture in the center of the leaf. Fold the sides of the leaf over the filling and roll it up tightly. 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 aside, leaving the rendered fat in the pot.
Add the chopped cabbage to the pot and sauté for 5 minutes. Stir in the remaining 1/2 tablespoon of paprika and season with a pinch of salt.
Arrange the stuffed cabbage rolls seam-side down on top of the sautéed cabbage in the pot. Layer them closely together to prevent unrolling.
In a bowl, mix the tomato sauce, chicken broth, and sour cream until smooth. Pour the sauce mixture over the stuffed cabbage rolls, ensuring they are fully covered.
Add the bay leaves and crispy bacon to the pot. Bring the mixture to a gentle simmer over medium heat.
Cover the pot with a lid and reduce the heat to low. Simmer gently for 1.5 to 2 hours, stirring occasionally and adding a bit more broth if needed.
Remove the bay leaves before serving. Serve the stuffed cabbage rolls hot, with a dollop of sour cream if desired.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1679 mg | 73% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 12.9 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 172 mg | 13% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1190 mg | 25% | |
*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.
