Hungarian Stuffed Sauerkraut
Transport your taste buds to the heart of Eastern Europe with this comforting recipe for Hungarian Stuffed Sauerkraut. Featuring tender cabbage leaves wrapped around a savory blend of ground pork, cooked rice, sautéed onions, and paprika, these fragrant parcels simmer gently atop tangy sauerkraut for a flavor-packed experience. Infused with the warmth of bay leaves and a hint of tomato paste, every bite offers a perfect balance of smoky, sour, and savory notes. Served with a dollop of creamy sour cream, this authentic Hungarian dish is a hearty and satisfying one-pot meal that's perfect for cozy family dinners or festive gatherings. Easy to prepare and sure to delight, Hungarian Stuffed Sauerkraut is a must-try comfort food classic!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1000 grams Sauerkraut
- 12 pieces Cabbage leaves
- 500 grams Ground pork
- 150 grams Cooked white rice
- 1 large Onion
- 2 pieces Garlic cloves
- 2 tablespoons Paprika
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 3 pieces Bay leaves
- 500 milliliters Water
- 3 tablespoons Tomato paste
- 150 grams Sour cream
Instructions
Prepare the cabbage leaves by blanching them in boiling water for 2-3 minutes until they are pliable. Set them aside to cool.
Finely chop the onion and garlic. Heat 1 tablespoon of vegetable oil in a pan, sauté them until softened, and let them cool slightly.
In a large bowl, mix the ground pork, cooked white rice, sautéed onion and garlic, paprika, salt, and black pepper. Combine well to form the stuffing mixture.
Take a cabbage leaf, place 2-3 tablespoons of stuffing mixture in the center, fold in the sides, and roll it tightly into a small parcel. Repeat with the remaining leaves.
Rinse the sauerkraut under cold water (if desired, to reduce saltiness) and squeeze out the excess liquid.
In a large pot, heat the remaining 1 tablespoon of vegetable oil. Add the sauerkraut and spread it evenly at the bottom of the pot.
Place the stuffed cabbage rolls seam side down on top of the sauerkraut. Add the bay leaves and evenly dollop the tomato paste throughout the pot.
Pour water into the pot to just cover the rolls. Bring to a gentle boil, cover, and reduce the heat to low. Simmer for about 90 minutes, checking occasionally and adding more water if necessary to prevent drying.
Serve the stuffed sauerkraut rolls hot, topped with a dollop of sour cream for added creaminess.
Nutrition Facts
Calories |
3055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.7 g | 243% | |
| Saturated Fat | 73.8 g | 369% | |
| Polyunsaturated Fat | 21.3 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 9980 mg | 434% | |
| Total Carbohydrate | 197.8 g | 72% | |
| Dietary Fiber | 65.7 g | 235% | |
| Total Sugars | 77.9 g | ||
| Protein | 167.3 g | 335% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1285 mg | 99% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 4962 mg | 106% | |
*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.
