hungarian stuffed cabbage recipe

Written BySheba G Updated On
hungarian stuffed cabbage recipe
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best hungarian stuffed cabbage recipe

I’ve been making Hungarian stuffed cabbage recipe for years, and it’s a staple in my household. It’s a dish that’s full of flavor and texture, with the perfect balance of sweet and savory notes.

The cabbage leaves are tender and slightly crunchy, while the filling is hearty and satisfying. My kids love helping me stuff the cabbage rolls, and they’re always excited to see the finished product on the table.

This recipe is perfect for a weeknight dinner or a special occasion, and it’s easy to make in large quantities. Plus, it’s a great way to get your daily dose of vegetables and protein.

I like to serve it with a side of rice or noodles, but it’s also delicious on its own. The best part is that it freezes beautifully, so I can make a big batch and store it for later.

Whether you’re looking for a comforting meal or a show-stopping centerpiece for your next dinner party, Hungarian stuffed cabbage is an excellent choice.

Hungarian Stuffed Cabbage

Hungarian Stuffed Cabbage

4.9 from 1937 votes

Tender cabbage leaves are filled with a savory mixture of ground pork and rice, then simmered in a rich tomato and sour cream sauce. This hearty dish is a classic comfort food from Hungary, 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 (about 3 pounds)
Water for boiling
1 tablespoon salt

For the Filling

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

For the Sauce

2 tablespoons vegetable oil
1 large onion, chopped
2 tablespoons sweet paprika
1 (14.5 ounce) can diced tomatoes
1 cup beef broth
1 cup sour cream
2 tablespoons all-purpose flour
Salt and pepper to taste

👨‍🍳Directions

1Bring a large pot of salted water to a rolling boil.
2Carefully add the whole head of cabbage and boil for 5 to 7 minutes, until the outer leaves are tender and pliable.
3Use tongs to remove the softened leaves, then continue boiling the remaining head until all large leaves are removed, about 15 minutes total.
4Set the leaves aside to cool slightly.
5In a large bowl, combine the ground pork, uncooked rice, finely chopped onion, minced garlic, egg, salt, pepper, and sweet paprika.
6Mix thoroughly with your hands until all ingredients are evenly incorporated.
7The mixture should be moist but hold together when pressed.
8Lay a cabbage leaf flat on a cutting board with the stem end facing you.
9Place about 2 to 3 tablespoons of the filling near the stem, then fold the sides over the filling and roll tightly away from you, tucking in the sides as you go.
10Repeat with remaining leaves and filling, making about 12 to 14 rolls.
11Preheat your oven to 350°F.
12In a large skillet, heat the vegetable oil over medium heat and cook the chopped onion until soft and translucent, about 5 minutes.
13Stir in the sweet paprika and cook for 1 minute until fragrant, then add the diced tomatoes and beef broth.
14Bring the sauce to a simmer, then reduce heat to low.
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 a single layer, packing them snugly.
17Pour the remaining sauce over the rolls, cover the dish tightly with aluminum foil, and bake for 1 hour and 15 minutes, until the cabbage is very tender and the filling is cooked through.
18In a small bowl, whisk together the sour cream and flour until smooth.
19Carefully remove the baking dish from the oven and stir the sour cream mixture into the sauce around the rolls.
20Return the dish to the oven, uncovered, and bake for an additional 10 to 15 minutes, until the sauce is thickened and bubbly.
21Let rest for 5 minutes before serving.

🔧Equipment

Large pot for boiling cabbage
Large skillet
Baking dish (9×13 inch)
Mixing bowls
Tongs
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 28g

📝Notes

For a lighter version, substitute ground turkey for pork and use low-fat sour cream. Leftover rolls keep well in the refrigerator for up to 3 days and taste even better the next day.

Watch Video Of How Hungarian Stuffed Cabbage Works

Hungarian stuffed cabbage is a recipe that always works for family gatherings because it feeds a crowd and tastes even better when made ahead. I love that I can store the leftovers in the fridge for a few days or freeze them for a quick meal later.

To reheat, just warm the rolls in a pot on the stove with a little extra sauce or in the microwave. Serve them with a dollop of sour cream and some crusty bread to soak up the sauce.

This dish is perfect for any occasion, from a holiday dinner to a simple weeknight meal.

❓ Frequently Asked Questions About Hungarian Stuffed Cabbage

1. Can I use ground beef instead of pork in Hungarian stuffed cabbage?

Yes, you can use ground beef or a mix of beef and pork. Many people prefer all pork for a juicier filling, but beef works well too. Just make sure the meat is not too lean, or the rolls may be dry.

2. Do I need to freeze the cabbage before making the rolls?

Freezing the cabbage is not necessary. You can blanch the whole head in boiling water for a few minutes to soften the leaves. This makes them easy to peel and roll without tearing.

3. How long should I cook Hungarian stuffed cabbage?

Cook the rolls on low heat for about 1.5 to 2 hours. This ensures the cabbage is tender and the flavors meld together. You can also cook it in a slow cooker on low for 6 to 8 hours.

4. What is the best way to store leftover stuffed cabbage?

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors actually get better the next day. You can also freeze the rolls for up to 3 months.

5. Can I make Hungarian stuffed cabbage without sour cream?

Sour cream is traditional, but you can substitute it with Greek yogurt or a dairy-free alternative. The sauce will be a little different but still tasty. You can also skip it and just use tomato sauce.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts