Hungarian Stuffed Cabbage Rolls
Savory Cabbage Rolls with a Paprika Kick
Traditional Hungarian stuffed cabbage rolls filled with a hearty mixture of pork, rice, and spices, simmered in a tangy sauerkraut and paprika sauce.
- 3 h
- 6
- Intermediate
Ingredients
For the Filling
For the Cabbage Rolls
For the Sauce
For Garnishing
Preparation
Preparing the Cabbage Leaves
Boil Water
Bring a large pot of water to a boil.
Peel Cabbage Leaves
Carefully core the cabbage and gently peel off the leaves.
Blanch Leaves
Blanch the leaves in boiling water for 3-5 minutes until pliable. Remove and let cool.
Making the Filling
Combine Ingredients
In a large bowl, combine ground pork, rice, onion, garlic, paprika, egg, salt, and pepper.
Mix Filling
Mix thoroughly until well combined.
Portion Filling
Lay each cabbage leaf flat and place about 2 tablespoons of filling at the base.
Do not overfill the cabbage leaves, as this can cause them to burst during cooking. Pro Tip: Use a sharp knife to trim the thick part of the cabbage leaf rib to aid in rolling.
Cooking Process
Rolling & Tucking
Roll the cabbage leaf around the filling, tucking the sides as you go to create a secure roll.
Layering
In a large pot, layer half of the sauerkraut and sauce mixture at the bottom. Place rolls seam side down on top.
Cover & Simmer
Top with remaining sauerkraut and sauce. Cover and simmer on low heat for about 2 hours.
Plating & Serving
Hungarian Stuffed Cabbage Rolls
Hungarian Stuffed Cabbage Rolls
Serving
Serve hot topped with a dollop of sour cream and a sprinkle of fresh dill for a fresh and tangy complement.