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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.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Main Course
Cuisine: Hungarian
Calories: 182
Ingredients Method Nutrition

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 350°F. Set up a large ice water bath near your stove.
  2. 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.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. Spread half of the sauerkraut mixture onto the bottom of a heavy Dutch oven with a lid.
  8. 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.
  9. Roll the leaf tightly over the filling, tucking the sides in neatly to enclose the stuffing. Repeat with remaining leaves and filling.
  10. Arrange the stuffed rolls in the Dutch oven with their seam side down and cover with the remaining sauerkraut mix.
  11. 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.
  12. Remove from oven and serve fresh.

Nutrition

Calories: 182kcalCarbohydrates: 13gProtein: 9gFat: 11gSaturated Fat: 4gCholesterol: 41mgSodium: 631mgFiber: 4gSugar: 4g
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