Although stuffed cabbage may seem like a hearty, winter dish, it provides a comforting meal you can enjoy any time of year.
Stuffed cabbage rolls are a typical dish in many cultures, each with its unique fillings and accompanying sauces. It traditionally features cooked cabbage leaves stuffed with meat and grain fillings. Hungarian stuffed cabbage is unique in the bed of sauerkraut that the stuffed rolls sit atop. I had not heard of this method before, and was intrigued to try it.
While this Hungarian version features pork, others often utilize a combination of pork and beef. Since I do not eat pork, I made mine with ground beef, and it tasted amazing. You can do it either way. I suppose it would be equally delicious with ground lamb, turkey, or chicken. If you make it with any of those other ground meats, please let us know how it turned out in the comments below.
One of the interesting facts I discovered about these Hungarian rolls is that authentic ones typically use fermented or pickled cabbage heads, which are not often available here in the US. Unless you want to pickle a head of cabbage, follow the instructions provided below for how to prepare your cabbage leaves. Besides, you still get the fermented cabbage in the bed of sauerkraut you place under the rolls.
Until a year ago, I’ve always had regular and smoked paprika in my pantry. However, after purchasing sweet, bittersweet, and hot smoked paprika from Spain last year, those are the ones I now use for everything. Since I have a lot of paprika on hand, I didn’t go out and buy Hungarian paprika for this dish. Had I researched the differences beforehand, I would have run to the store. Instead, I used my sweet, smoked paprika, and it tasted great. However, it lacked the fresh, sun-dried flavor of Hungarian paprika due to the deeper, wood-smoked flavor of the Spanish varieties. Next time I make this, I will use Hungarian paprika for a more traditional taste.
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Get to know some other types of stuffed cabbage
If you were to visit Nordic countries like Finland and Sweden, your stuffed cabbage might be served with a delicious tart and sweet lingonberry jam. I had it years ago on a trip to Sweden, and it was terrific and definitely different from Hungarian stuffed cabbage. I’m accustomed to an Eastern European version that features a ground beef and rice mixture with sweet tomato sauce, studded with plump, juicy raisins. Now, I couldn’t tell you precisely which country my grandma’s recipe came from, but I do know that my relatives descended from Ukraine, Poland, and Latvia.
Japanese versions may feature ground meat and a dashi or tomato-based broth. Chinese cabbage rolls can vary considerably, with fillings that include vegetables, shrimp, or minced pork, seasoned with sesame oil, ginger, and soy sauce. These rolls are often simmered or steamed in a light broth. In Romania, you might find bacon added to the rice, meat, and spices before they are broiled in tomato sauce. Sour cream, polenta, and spicy pickled peppers are often accompaniments. Middle Eastern versions usually feature meat and rice, seasoned with spices such as turmeric, cumin, and allspice.
How do I store leftovers?
Allow leftover Hungarian cabbage rolls to cool to room temperature, then store them in airtight containers in the refrigerator for up to 4 days. Once chilled, you can freeze them in freezer-safe containers or zippered bags for up to 3 months. Defrost the frozen rolls overnight in the refrigerator. Reheat the leftover cabbage rolls in a 350°F oven for 20-30 minutes, or until warmed through.
Serving suggestions
Serve Hungarian cabbage rolls with Air-Fryer Bread or this savory Olive Bread Recipe. I like to make these Gluten-Free Hamburger Buns into small dinner rolls that are ideal with stuffed cabbage. Hungarian Mushroom Soup is a great starter for this meal. If you enjoy spicy food, serve some Pickled Peppers on the side.
Hungarian Stuffed Cabbage
Ingredients
- 1 large head green cabbage about 12 usable leaves
- 1 1/2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 1/2 teaspoon dried thyme
- 3 cloves garlic minced
- 2 pounds ground pork
- 1 cup cooked long grain rice
- 4 teaspoons Hungarian sweet paprika divided
- 2 teaspoons kosher salt
- Black pepper to taste
- 2 large eggs lightly beaten
- 16 ounces sauerkraut divided
- 2 cups water
- 4 tablespoons tomato paste
- Fresh parsley chopped (for garnish)
Instructions
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Fill a large bowl with ice water and keep it nearby. Take a pot larger than the head of cabbage, fill it with enough water to cover the cabbage head, and bring it to a rolling boil over high heat.
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Remove the core from the cabbage and place it stem-side up in the boiling water. Blanch the whole head for 7-8 minutes until the leaves begin to soften and separate from the head. Gently remove each cabbage leaf, one at a time, with tongs and plunge them into the ice water. Pat the leaves dry and trim any tough ribs.
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Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook for 5-6 minutes until softened and translucent. Stir in the dried thyme and minced garlic and cook for an additional minute; then remove from heat.
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In a large bowl, combine ground pork, cooked rice, 1 teaspoon of paprika, salt, pepper, eggs, and the cooled onion-garlic mixture. Mix gently with your hands until the ingredients are well blended.
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Preheat your oven to 350°F. Spread 1 cup of the sauerkraut at the bottom of a large Dutch oven. Take each cabbage leaf and place about 1/3 cup of the meat mixture in a log shape at the base; then tuck in the sides and roll tightly. Arrange the rolls seam-side down in the Dutch oven.
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In a separate bowl, whisk together the 2 cups water, tomato paste, the remaining 3 teaspoons paprika, and the other half of the sauerkraut. Pour the sauce evenly over the cabbage rolls. Cover the pot and bake for 1 hour, or until the meat is cooked through and the rice is tender. Serve immediately, with a sprinkle of chopped parsley for garnish.
Nutrition
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