hungarian stuffed cabbage rolls recipe

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

I’ve been making Hungarian stuffed cabbage rolls for years, and they’re still a staple in my household. My kids love them, and I love how easy they are to make. The dish has a rich history, originating from the traditional Hungarian cuisine.

The cabbage leaves are stuffed with a mixture of ground meat, rice, and spices, then rolled up and simmered in a flavorful broth. The result is a hearty, comforting meal that’s perfect for any occasion. I’ve made them for family gatherings, potlucks, and even as a weeknight dinner.

My kids ask for them all the time, and I’m happy to oblige. The best part is that they’re relatively healthy, with lean ground meat and plenty of vegetables. Plus, the leftovers are just as good as the first time around.

I’ve even started serving them at our annual family reunion. It’s become a tradition that everyone looks forward to. The key to making great stuffed cabbage rolls is to use fresh cabbage leaves and not overstuff them.

This ensures that they cook evenly and don’t fall apart when you serve them. I like to use a combination of beef and pork for the filling, but you can use just one or the other if you prefer. Some people like to add a bit of paprika for extra flavor, but I find it’s not necessary.

The most important thing is to use high-quality ingredients and take your time when assembling the rolls.

Hungarian Stuffed Cabbage Rolls

Hungarian Stuffed Cabbage Rolls

4.7 from 1550 votes

Tender cabbage leaves are filled with a savory mixture of ground pork, rice, and aromatic spices, then simmered in a rich tomato and sour cream sauce. This hearty Hungarian dish is a comforting classic that warms the soul.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 6Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Cabbage Rolls

1 large head green cabbage
1 pound ground pork
1/2 cup uncooked long-grain rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg, lightly beaten
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sweet Hungarian paprika
1/2 teaspoon dried marjoram

For the Sauce

1 (15-ounce) can tomato sauce
1 cup beef broth
2 tablespoons tomato paste
1 tablespoon sweet Hungarian paprika
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup sour cream

👨‍🍳Directions

1Bring a large pot of salted water to a boil.
2Core the cabbage and place it in the boiling water, head down.
3Cook for 3 to 4 minutes until the outer leaves soften and become pliable, then peel off 12 large leaves.
4Return the cabbage to the water briefly if needed to soften inner leaves.
5In a large skillet over medium heat, cook the ground pork for 6 to 8 minutes until browned, breaking it apart with a spoon.
6Drain off excess fat, then stir in the chopped onion and garlic and cook for 2 minutes until fragrant.
7Remove from heat and let cool slightly.
8In a mixing bowl, combine the cooked pork mixture with the uncooked rice, beaten egg, salt, pepper, paprika, and marjoram.
9Stir until evenly mixed.
10The filling should hold together when pressed.
11Lay a cabbage leaf flat on a work surface with the stem end facing you.
12Place about 1/4 cup of filling near the stem, then fold the sides over the filling and roll tightly away from you to form a neat cylinder.
13Repeat with remaining leaves and filling.
14In a small bowl, whisk together the tomato sauce, beef broth, tomato paste, paprika, sugar, salt, and pepper.
15Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish.
16Arrange the cabbage rolls seam side down in the baking dish in a single layer.
17Pour the remaining sauce evenly over the rolls.
18Cover the dish tightly with aluminum foil.
19Preheat the oven to 350°F.
20Bake the covered cabbage rolls for 1 hour until the rice is tender and the rolls are cooked through.
21The sauce should be bubbling around the edges.
22Remove the foil and stir the sour cream into the sauce until smooth and creamy.
23Return to the oven uncovered and bake for an additional 10 minutes until the sauce thickens slightly.
Serve hot.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 32g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 24g

📝Notes

For a lighter version, substitute ground turkey for pork and use low-fat sour cream. The rolls can be assembled a day ahead and refrigerated; add 15 minutes to the baking time. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Hungarian Stuffed Cabbage Rolls Works

These Hungarian stuffed cabbage rolls are always a good idea for any occasion, whether it is a Sunday family dinner or a holiday celebration. They work so well for family gatherings because you can make a big batch and everyone loves them, from kids to grandparents.

I love that they are a complete meal in one pot, so I spend less time on sides and more time with my family. For storage, let the rolls cool completely and then keep them in an airtight container in the fridge for up to four days.

To reheat, I put them in a pot on the stove over low heat with a splash of water or broth, or I use the microwave if I am in a hurry. You can also freeze them for up to three months, and they taste just as good when reheated.

I often serve them with extra sour cream and a sprinkle of fresh dill, and they are perfect for a cozy dinner any night of the week.

❓ Frequently Asked Questions About Hungarian Stuffed Cabbage Rolls

1. Can I use ground beef instead of pork?

Yes, you can substitute ground beef for the pork, or even use a mix of both. The recipe works well with any ground meat, but pork adds a bit more moisture and flavor. If you use lean beef, you might want to add a tablespoon of oil to the filling to keep it from drying out.

2. Do I have to use sauerkraut?

No, you can skip the sauerkraut if you prefer a milder flavor. The sauerkraut adds a tangy note that balances the richness of the sauce, but the rolls will still be delicious without it. You can just use tomato sauce and sour cream for the cooking liquid.

3. How do I keep the cabbage leaves from tearing?

Blanch the whole head of cabbage in boiling water for a few minutes, then carefully peel off the leaves as they soften. If any leaves are too thick, you can trim the tough center vein with a knife. This makes them much easier to roll without breaking.

4. Can I make these rolls ahead of time?

Absolutely. You can assemble the rolls a day in advance and store them in the refrigerator, then cook them the next day. They also freeze well, either before or after cooking. Just thaw in the fridge overnight and reheat gently on the stovetop or in the oven.

5. What should I serve with Hungarian stuffed cabbage rolls?

I like to serve them with crusty bread or egg noodles to soak up the sauce. A simple green salad with a light vinaigrette also works well to cut through the richness. Some people enjoy them with mashed potatoes or a dollop of extra sour cream on top.

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