Hungarian Style Cabbage Rolls Soooo Good
Savor the comforting flavors of Eastern Europe with these "Hungarian Style Cabbage Rolls Soooo Good," a hearty and satisfying dish perfect for family dinners or special occasions. Tender green cabbage leaves are lovingly stuffed with a flavorful blend of ground pork, ground beef, and cooked white rice, seasoned with paprika, garlic, and marjoram for that authentic Hungarian taste. Slowly simmered in a rich tomato sauce enhanced with crushed tomatoes, tomato paste, and broth, the rolls turn irresistibly tender as they soak in the vibrant flavors. This recipe is a true labor of love with an easy-to-follow process, from blanching the cabbage to creating perfectly rolled bundles. Serve these savory delights piping hot, topped with a dollop of sour cream for a tangy finish that balances the richness. With a cook time of just under two hours, these cabbage rolls are worth every minute and deliver timeless culinary comfort.
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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 large yellow onion, finely chopped
- 1 egg
- 2 teaspoons paprika
- 3 cloves garlic, minced
- 1 teaspoon dried marjoram
- 2 teaspoons salt
- 1 teaspoon black pepper
- 28 ounces crushed tomatoes
- 3 tablespoons tomato paste
- 2 cups chicken or beef broth
- 0.5 cup sour cream (optional, for serving)
Instructions
Bring a large pot of salted water to a boil. Remove the core from the head of cabbage and carefully peel off the leaves, keeping them intact.
Blanch the cabbage leaves in the boiling water for 2-3 minutes or until soft enough to roll. Remove and drain on a clean towel.
In a large mixing bowl, combine the ground pork, ground beef, cooked white rice, chopped onion, egg, paprika, garlic, marjoram, salt, and black pepper. Mix thoroughly until evenly combined.
Lay a cabbage leaf flat on a work surface. Place about 2-3 tablespoons of the meat mixture at the base of the leaf. Fold the sides over the filling and roll up tightly. Repeat with the remaining leaves and filling.
In a large Dutch oven or deep pot, spread a layer of the crushed tomatoes on the bottom to prevent sticking.
Arrange the cabbage rolls seam-side down in the pot in layers. Pour the remaining crushed tomatoes, tomato paste, and broth over the rolls, ensuring they are fully submerged in sauce.
Bring the pot to a simmer over medium heat. Cover with a lid and reduce the heat to low. Cook for 1.5 to 2 hours, occasionally basting the rolls with the sauce to keep them moist.
Once done, remove from heat and let cool slightly. Serve the cabbage rolls warm with a dollop of sour cream if desired.
Nutrition Facts
Calories |
3304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.2 g | 264% | |
| Saturated Fat | 81.5 g | 408% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 7726 mg | 336% | |
| Total Carbohydrate | 139.2 g | 51% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 52.3 g | ||
| Protein | 226.5 g | 453% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 745 mg | 57% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 4616 mg | 98% | |
*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.
