meat
slow-cooked
holiday
main course
tender
Hungarian
winter
Hot
Stuffed Cabbage Rolls
Difficulty
medium
Time
4h
Price Category
average
Calories
Medium
Stuffed cabbage rolls are one of the most iconic and beloved dishes in Hungarian cuisine, especially during winter and festive occasions. This slow-cooked, flavorful meal consists of spiced ground meat and rice wrapped in sauerkraut leaves, simmered in a rich paprika-infused sauce. The addition of smoked meat imparts a deep, characteristic flavor that makes it truly irresistible. Prepare this classic recipe and enjoy traditional Hungarian flavors with your family!
ingredients
Steps
Prepare Cabbage
If necessary, rinse the sauerkraut and chop it finely. Carefully remove the outer leaves from the fresh cabbage; these will be used for wrapping the filling. Cut the remaining fresh cabbage into thin strips.
Prepare Filling
In a large bowl, combine the ground meat with the rinsed rice, one finely chopped onion, crushed garlic, 1 tablespoon of sweet paprika powder, salt, and pepper. Mix thoroughly to ensure all ingredients are evenly distributed.
Form Cabbage Rolls
If the fresh cabbage leaves have thick stems, trim them. Place about a tablespoon of filling onto each leaf, then fold in the sides of the leaves and roll them up tightly. If the sauerkraut has larger leaves, you can also use them for rolls.
Layer and Cook
In a large, heavy-bottomed pot, melt the lard or oil. Sauté the diced bacon, then add the other finely chopped onion and cook until translucent. Remove from heat, sprinkle with the remaining 2 tablespoons of paprika, stir quickly, then add a little water to prevent the paprika from burning. Return to heat. Spread a layer of chopped sauerkraut and shredded fresh cabbage at the bottom of the pot. Place the smoked meat on top, then arrange the stuffed cabbage rolls. Cover with the remaining chopped cabbage. Pour in enough water or broth to just cover everything. Cover the pot and simmer on low heat for at least 2.5-3 hours, or until the meat and cabbage are completely tender.
Serve
Let it rest for a bit before serving. Serve hot, generously topped with fresh sour cream. Enjoy your meal!
Extra Tips
► If your sauerkraut is too salty, rinse it thoroughly with cold water before using.
► You can add a pinch of marjoram or caraway seeds to the filling for extra flavor.
► Stuffed cabbage tastes even better the next day, so consider making it in advance.
Nutrition
| Per 100g | Per Serving 350g / 12.3 oz | |
|---|---|---|
| Calories | 180 kcal | 630 kcal |
| Protein | 12g | 42g |
| Fat | 12g | 42g |
| Carbohydrate | 6g | 21g |
| Fiber | 2g | 7g |
| Sugar | 2g | 7g |