Authentic Hungarian Cabbage Rolls | Traditional & Hearty Recipe
Savory Hungarian-Inspired Cabbage Delights
Experience bold, hearty flavors with these Hungarian-inspired cabbage delights. Featuring tender boiled cabbage leaves, a savory pork and rice filling, sauerkraut, and tomato paste, this dish offers a twist on the classic cabbage roll perfect for family dinners.
Ingredients
Method
- Preheat the oven to 350°F. Set up a large ice water bath near your stove.
- Bring a large pot of water to a boil. Gently immerse the whole cabbage head into the boiling water then reduce heat to a gentle simmer for 8 minutes.
- Transfer the cabbage to the ice water bath to cool. When cool enough to handle, carefully peel away 10-12 soft leaves, trimming off the thick stalky portions.
- Discard the used water. Return the pot to medium-high heat, add olive oil, then sauté the chopped yellow onion until tender and translucent (about 3-4 minutes).
- Stir in the minced garlic, cooked white rice, paprika, salt, and pepper. Allow it to meld together for a couple of minutes off the heat. Divide this mixture into two portions.
- In a large bowl, mix one half of the onion-rice blend with ground pork and a beaten egg. In another bowl, blend the remaining onion-rice mix with sauerkraut and tomato paste.
- Spread half of the sauerkraut mixture onto the bottom of a heavy Dutch oven with a lid.
- On a clean work surface, lay a softened cabbage leaf and spoon 1/4 cup of the pork filling into its bottom, forming a log shape.
- Roll the leaf tightly over the filling, tucking the sides in neatly to enclose the stuffing. Repeat with remaining leaves and filling.
- Arrange the stuffed rolls in the Dutch oven with their seam side down and cover with the remaining sauerkraut mix.
- Pour water over the rolls, cover with the lid and bake for 60-90 minutes until the pork is fully cooked and the sauerkraut tender.
- Remove from oven and serve fresh.
Savory Hungarian-Inspired Cabbage Delights
Buried in layers of flavor, these uniquely twisted cabbage delights are a fresh take on a Hungarian classic. With tender cabbage leaves filled with succulent ground pork, aromatic rice, and a tangy blend of sauerkraut and tomato paste, every bite is a comforting explosion of flavor. Enjoy them on their own or with mashed potatoes or crusty bread to soak up every drop of that delicious sauce!
Why You’ll Love This Dish
- Bold & Hearty: Infused with robust paprika and a savory pork filling, every roll sings with flavor.
- Budget-Friendly: Made with simple ingredients that won’t break the bank, perfect for feeding a hungry crowd.
- Versatile Serving: Enjoy on its own or paired with mashed potatoes, mashed cauliflower, or crusty bread to make a complete meal.
Ingredients Needed
- 1 head green cabbage
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 1 cup cooked white rice
- 2 tablespoons paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 pound ground pork
- 1 large egg
- 2 cups sauerkraut
- 1/4 cup tomato paste
- 1 3/4 cups water
Paprika Tip: For an authentic depth of flavor, use Hungarian paprika if available. Regular paprika works in a pinch.
How to Create These Cabbage Rolls
Follow these rewarding steps to transform humble cabbage and pork into a dish that’s both comforting and elegant:
- Prep the Cabbage: Heat your oven to 350°F and prepare an ice water bath. Bring a large pot of water to a boil and immerse the whole cabbage head. Lower the heat and simmer for 8 minutes.
- Cool & Separate Leaves: Remove the cabbage, place it in the ice water, and once cooled, gently peel off 10-12 leaves, trimming off the thick stems.
- Sauté the Onions: Discard the hot water, return the pot to the stove with olive oil, and sauté the yellow onion until translucent (about 3-4 minutes).
- Add Aromatics & Rice: Stir in garlic, cooked rice, paprika, salt, and pepper. Let everything mingle for a few minutes, then split this mixture into two parts.
- Mix the Fillings: In one bowl, combine ground pork, a beaten egg, and half of the onion-rice blend. In another bowl, blend the remainder with sauerkraut and tomato paste.
- Layer the Base: Spread half of the sauerkraut mixture into the bottom of a large Dutch oven.
- Assemble the Rolls: Lay a softened cabbage leaf on your work surface. Place about 1/4 cup of the pork mixture in a log shape along the bottom. Roll the leaf tightly, tucking in the sides to lock in the filling. Repeat with all leaves.
- Arrange & Bake: Place the assembled rolls seam-side down in the Dutch oven. Cover them with the remaining sauerkraut mix, pour 1 3/4 cups of water over the top, cover with a lid, and bake for 60-90 minutes until the meat is fully cooked and the flavors meld marvelously.
Special Chef’s Tip
For an extra burst of flavor, sprinkle a pinch of caraway seeds into the pork mixture. This subtle twist enhances the smoky-sweet character of the dish and pays homage to traditional Hungarian spices!
Leftover Cabbage Rolls
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: We recommend enjoying fresh or refrigerated – freezing can affect the texture of the cabbage and sauerkraut.
More Cabbage Creations
Cabbage is a versatile ingredient that shines whether it’s stuffed, sautéed, or tossed in a fresh slaw. Check out more creative cabbage recipes from our collection!
