Hungarian Stuffed Cabbage Rolls
Dive into the heartwarming flavors of Eastern Europe with these Hungarian Stuffed Cabbage Rolls—a comforting, traditional dish packed with savory goodness. Tender cabbage leaves are carefully wrapped around a hearty filling of ground pork, ground beef, and cooked white rice, delicately seasoned with paprika, garlic, and onions for a burst of authentic Hungarian taste. Slowly simmered in a rich tomato sauce infused with crushed tomatoes and broth, these rolls become melt-in-your-mouth tender while absorbing every bit of savory flavor. Perfect for cozy family meals or celebratory feasts, this dish is a delicious way to savor a classic European recipe. Serve with a dollop of creamy sour cream for the ultimate comforting touch.
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Recipe Information
Ingredients
- 1 head Green cabbage
- 500 grams Ground pork
- 500 grams Ground beef
- 1 cup Cooked white rice
- 1 Large onion
- 3 Garlic cloves
- 1 Egg
- 2 tablespoons Paprika
- 2 teaspoons Salt
- 1 teaspoon Ground black pepper
- 3 tablespoons Tomato paste
- 800 grams Canned crushed tomatoes
- 500 milliliters Chicken or vegetable broth
- 0.5 cup Sour cream (optional, for serving)
Instructions
Carefully remove the core of the cabbage using a sharp knife. Place the whole head of cabbage in a large pot of boiling, salted water. Boil for 5-7 minutes, or until the outer leaves are soft and pliable. Remove the cabbage from the water and let it cool. Gently peel off the leaves, one at a time, being careful not to tear them.
Finely chop the onion and garlic. In a large bowl, combine the ground pork, ground beef, cooked rice, chopped onion, garlic, egg, paprika, salt, and black pepper. Mix thoroughly until all the ingredients are evenly incorporated.
Prepare the cabbage leaves for stuffing by trimming the thick central rib on each leaf. This ensures the leaf will be flexible and easy to roll.
Take one cabbage leaf and place about 2-3 tablespoons of the meat mixture near the base of the leaf. Fold in the sides and roll tightly, tucking in as you go. Repeat with the remaining leaves and filling.
In a large, heavy-bottomed pot or Dutch oven, spread a thin layer of the tomato paste across the bottom. Place a few leftover cabbage leaves (if any) or a small amount of crushed tomatoes to prevent the rolls from sticking.
Arrange the stuffed cabbage rolls seam-side down in the pot in a single layer. If necessary, create additional layers, staggering the rolls slightly.
Pour the canned crushed tomatoes and broth over the cabbage rolls, ensuring they are fully submerged in liquid. Bring the pot to a gentle simmer over medium heat.
Cover the pot, reduce the heat to low, and let the cabbage rolls cook for 1.5-2 hours, until the meat filling is cooked through and the cabbage is tender.
Serve the stuffed cabbage rolls hot, garnished with a dollop of sour cream if desired.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 158 mg | 53% | |
| Sodium | 1330 mg | 58% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 13.2 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 168 mg | 13% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1173 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.
