hungarian stuffed cabbage recipe

Written ByJenny Smyth Posted on
hungarian stuffed cabbage recipe
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The Best hungarian stuffed cabbage recipe

I’m so excited to share with you one of my family’s favorite recipes – Hungarian Stuffed Cabbage. This traditional dish has been a staple in our household for years, and for good reason.

It’s hearty, flavorful, and packed with nutrients. The combination of tender cabbage leaves, savory meat filling, and rich tomato sauce is a match made in heaven.

My kids love helping me prepare the dish, and it’s always a hit at family gatherings. Whether you’re looking for a comforting meal or a show-stopping centerpiece for your next dinner party, Hungarian Stuffed Cabbage is sure to impress.

And the best part? It’s incredibly easy to make ahead of time and reheat when needed.

I like to serve it with a side of crusty bread or over egg noodles for a satisfying meal. My grandmother used to make this dish all the time when I was growing up, and it brings back fond memories of our family gatherings around the dinner table.

She’d often say that the key to making a great stuffed cabbage was in the way you prepared the cabbage leaves – making sure they were tender but not too soft was crucial. I’ve found that by using a combination of ground pork and beef for the filling, and adding in some chopped onions and paprika for extra flavor, I can achieve that perfect balance of flavors every time.

Hungarian Stuffed Cabbage

Hungarian Stuffed Cabbage

4.6 from 993 votes

Tender cabbage leaves wrapped around a savory filling of ground pork and rice, simmered in a rich tomato and sour cream sauce. This traditional Hungarian dish is hearty, comforting, and perfect for a cold evening.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Cabbage

1 large head green cabbage
Water for boiling
1 teaspoon salt

For the Filling

1 pound ground pork
1/2 cup uncooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 large egg

For the Sauce

2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups tomato sauce
1 cup beef broth
1 tablespoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil over high heat.
2Carefully add the whole head of cabbage and boil for 5 minutes until the outer leaves soften and become pliable.
3Remove the cabbage with tongs, let it cool slightly, then peel off 12 to 14 large leaves, trimming the thick center vein from each leaf.
4In a mixing bowl, combine the ground pork, uncooked rice, finely chopped onion, minced garlic, salt, black pepper, paprika, and egg.
5Mix thoroughly with your hands until all ingredients are evenly incorporated.
6The mixture should be moist but hold together when pressed.
7Place a cabbage leaf on a flat surface with the stem end facing you.
8Spoon about 2 tablespoons of the filling onto the center of the leaf.
9Fold the sides over the filling, then roll tightly from the stem end to form a neat parcel.
10Repeat with remaining leaves and filling.
11Heat vegetable oil in a skillet over medium heat.
12Add the diced onion and cook, stirring occasionally, for 5 minutes until softened and translucent.
13Add the minced garlic and cook for 1 minute until fragrant.
14Sprinkle the flour over the onion mixture and stir constantly for 2 minutes to form a light roux.
15Gradually pour in the tomato sauce and beef broth while whisking continuously to prevent lumps.
16Add the paprika, salt, and black pepper.
17Bring the sauce to a gentle simmer over medium heat, then reduce the heat to low and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
18Preheat the oven to 350°F.
19Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish.
20Arrange the stuffed cabbage rolls seam side down in a single layer.
21Pour the remaining sauce over the rolls, ensuring they are mostly covered.
22Cover the dish tightly with aluminum foil.
23Bake in the preheated oven for 1 hour and 15 minutes.
24The rolls are done when the cabbage is tender and the filling is cooked through, with an internal temperature of 160°F.
25Remove the foil for the last 15 minutes of baking to allow the sauce to thicken slightly.
26Remove the baking dish from the oven and let it rest for 5 minutes.
27Stir the sour cream into the sauce until fully incorporated, creating a creamy, pinkish sauce.
28Serve the stuffed cabbage rolls hot, spooning extra sauce over each portion.

🔧Equipment

Large pot
Mixing bowl
Skillet
Baking dish (9×13 inch)
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 950mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 25g

📝Notes

Tips: For a milder flavor, use sweet paprika instead of hot. Leftovers can be refrigerated for up to 3 days and taste even better the next day. To freeze, place cooled rolls in an airtight container and freeze for up to 3 months.

Watch Video Of How Hungarian Stuffed Cabbage Works

I’m so glad you asked about storing this recipe – it’s one of my favorite parts! Hungarian Stuffed Cabbage freezes beautifully, so feel free to make it ahead of time and store it in your freezer for up to 3 months.

When reheating, simply thaw it overnight in the fridge or cook it straight from frozen – either way works like a charm. For serving ideas, I love serving this dish over egg noodles or with crusty bread on the side.

You can also add some diced veggies like carrots or zucchini to make it more substantial.

❓ Frequently Asked Questions About Hungarian Stuffed Cabbage

Q: What type of meat should I use for the filling?

A: Traditionally, Hungarian Stuffed Cabbage uses a combination of ground pork and beef for the filling. You can also use just pork or beef if you prefer, but I find that the mix gives it a nice depth of flavor.

Q: Can I use fresh cabbage instead of frozen?

A: While fresh cabbage is definitely preferred, frozen cabbage works just as well in a pinch. Just be sure to thaw it first and pat it dry with paper towels before using.

Q: How do I prevent the cabbage from becoming too soggy?

A: To avoid sogginess, make sure to cook the cabbage leaves until they’re slightly tender before stuffing them with the meat mixture. You can also add a bit more vinegar to the tomato sauce to help balance out the flavors.

Q: Can I make this recipe vegetarian?

A: Yes! Simply substitute the meat mixture with a vegetarian alternative like sautéed mushrooms or lentils, and adjust the seasoning accordingly.

Q: How long does this recipe keep in the fridge?

A: This recipe will keep in the fridge for up to 3 days when stored properly in an airtight container.

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