Hungarian Stuffed Cabbage Rolls Recipe

Introduction

Hungarian Stuffed Cabbage Rolls are a comforting classic, combining tender cabbage leaves filled with a savory mix of pork, beef, rice, and aromatic spices. Baked slowly in a rich tomato and sauerkraut sauce, this dish is perfect for family dinners and brings a taste of Eastern European tradition to your table.

Ingredients

• 2 to 3 medium heads cabbage
• 2 tablespoons olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 4 cloves garlic, finely chopped
• 1/2 cup uncooked long grain white rice
• 1 lb ground pork
• 1 lb ground beef
• 1 1/2 to 2 teaspoons salt
• 3/4 teaspoon black pepper
• 2 lbs sauerkraut, rinsed, drained, and squeezed dry
• 1 can (26 to 28 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 3 to 4 cups tomato juice, divided
• 4 strips hardwood smoked bacon

Instructions

1. Step 1: Prepare the cabbage leaves by either freezing or steaming. For freezing, rinse and dry the cabbage heads, wrap tightly in plastic wrap, place in freezer bags, and freeze for 12 to 18 hours. Then thaw in the refrigerator for at least 24 hours, catching the water released with a shallow pan. For steaming, remove cores and outer leaves, steam whole heads over boiling water for 12 to 15 minutes until leaves are tender and pliable, removing leaves as they soften.
2. Step 2: Trim the thick center vein from each cabbage leaf by slicing under the thinnest part with a paring knife, being careful not to cut through the leaf. Reserve the trimmed veins for chopping and adding to the sauce later.
3. Step 3: Make the filling by heating olive oil in a large pan over medium heat. Sauté onion until soft and translucent, about 3 to 5 minutes. Stir in the rice until coated, cook for 2 minutes, add garlic, and cook for 3 to 4 more minutes until rice is lightly toasted. Remove from heat and cool for 10 minutes.
4. Step 4: In a large bowl, combine ground pork, ground beef, salt, pepper, and the cooled onion-rice mixture. Mix thoroughly by hand until ingredients are evenly distributed.
5. Step 5: To roll the cabbage, place a leaf inner side up on a towel. Add 1 1/2 to 2 tablespoons of the meat mixture at the bottom center. Roll the leaf firmly without splitting, trimming sides to leave about 3/4 inch of unfilled cabbage for tucking in. Tuck the ends gently into the filling to secure the roll. Set aside and repeat with remaining leaves and filling.
6. Step 6: Prepare the sauce by chopping reserved cabbage veins, outer leaves, and trimmings. In a large bowl, mix chopped cabbage pieces with sauerkraut, diced tomatoes, tomato paste, and 1 cup of tomato juice until well combined.
7. Step 7: Preheat oven to 350°F. Grease a large pot or Dutch oven (7 to 8 quart) with nonstick spray. Spread a 3/4-inch layer of the cabbage-sauerkraut-tomato mixture on the bottom. Arrange a layer of cabbage rolls on top, leaving about 1/2 inch from the pot edges. Add another thin layer of the chopped mixture, then another layer of rolls. Repeat, finishing with a layer of chopped cabbage.
8. Step 8: Pour 2 cups of tomato juice evenly over the layered rolls and sauce, making sure the rolls are moistened but not submerged. Lay the bacon strips over the top and cover tightly.
9. Step 9: Bake for 2 hours, checking halfway through. Add more tomato juice if the rolls appear dry. After 2 hours, test for doneness by cutting a roll in half to ensure the rice is tender. If needed, bake for an additional 30 minutes to 1 hour.

Tips & Variations

• Freezing the cabbage heads ahead of time softens the leaves naturally and makes prep easier, but remember to plan two days in advance.
• Use a mix of ground pork and beef for a balanced flavor; you can substitute all pork or all beef if preferred.
• Adding smoked bacon on top lends a wonderful smoky layer, but feel free to omit for a leaner version.
• If you enjoy spicy flavors, add a pinch of smoked paprika or crushed red pepper to the meat filling.
• Leftover cabbage rolls can be heated gently with additional tomato juice to keep them moist.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered dish with a splash of tomato juice or water to prevent drying. This dish also freezes well—wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cabbage instead of sauerkraut in the sauce?

While sauerkraut provides a signature tangy flavor, you can substitute with chopped fresh cabbage if preferred. Keep in mind the taste will be milder and less acidic, so you might want to add a splash of vinegar or lemon juice to brighten the sauce.

Do I need to cook the rice before adding to the filling?

No, the rice is added uncooked and lightly toasted in the pan before mixing with the meat. It cooks fully during the baking process inside the cabbage rolls, absorbing flavors from the sauce.

Hungarian Stuffed Cabbage Rolls Recipe

Print Recipe

★★★★★

4.7 from 97 reviews

Hungarian Stuffed Cabbage Rolls are a comforting and hearty dish featuring tender cabbage leaves filled with a savory mixture of ground pork, beef, rice, and aromatic seasonings. The rolls are baked in a rich tomato and sauerkraut sauce, layered and topped with smoked bacon, resulting in a flavorful, tangy, and satisfying meal perfect for family dinners or special occasions.

• Author: Sienna
• Prep Time: 30 minutes (plus freezing and thawing time if using freezer method)
• Cook Time: 2 to 3 hours
• Total Time: 2 hours 30 minutes to 3 hours 30 minutes (excluding cabbage freezing and thawing time)
• Yield: About 30 to 40 stuffed cabbage rolls, serves 8 to 10 people 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Hungarian

Ingredients

Scale 1x2x3x

Cabbage Preparation

• 2 to 3 medium heads cabbage

Filling

• 2 tablespoons olive oil
• 1 medium onion, finely chopped (about 1 cup)
• 4 cloves garlic, finely chopped
• 1/2 cup uncooked long grain white rice
• 1 lb ground pork
• 1 lb ground beef
• 1–1/2 to 2 teaspoons salt
• 3/4 teaspoon black pepper

Sauce & Assembly

• 2 lbs sauerkraut, rinsed, drained and squeezed dry
• 1 can (26 to 28 ounce) diced tomatoes, undrained
• 1 can (6-ounce) tomato paste
• 3 to 4 cups tomato juice (divided)
• 4 strips hardwood smoked bacon

Instructions

1. Prepare the Cabbage Leaves: Choose between two methods to prepare the cabbage: either freeze the raw heads in advance to soften the leaves or steam whole heads until tender. For freezing, rinse and dry the cabbage, wrap tightly in plastic, freeze for 12-18 hours, then thaw in the fridge for at least 24 hours. For steaming, core and remove outer leaves, steam heads over boiling water for 12-15 minutes until leaves are pliable enough to separate and roll.
2. Trim Cabbage Leaves: Remove softened cabbage leaves layer by layer and blot excess moisture. You will need 30-40 leaves for rolling. Slice off the thick center vein of each leaf by carefully making a shallow cut under the thinnest part of the vein to make rolling easier. Reserve trimmed veins for the sauce.
3. Prepare the Filling: Heat olive oil in a large pan over medium heat. Sauté the finely chopped onion until soft and translucent (3-5 minutes). Add uncooked rice, stirring to coat with oil and cook for 2 minutes. Add garlic and continue cooking, stirring continuously, until rice is toasted and golden (3-4 minutes). Remove from heat and cool for 10 minutes.
4. Combine Meat Mixture: In a large bowl, combine ground pork and beef with salt, pepper, and the cooled onion-rice mixture. Mix thoroughly by hand to ensure even distribution of seasonings and rice throughout the meat.
5. Roll the Cabbage: Place a cabbage leaf inner side up on a towel. Spoon 1-1/2 to 2 tablespoons of the meat mixture at the base center of the leaf. Roll the leaf firmly around the filling without splitting it. Trim excess cabbage on sides, leaving about 3/4 inch to tuck in. Tuck the ends of the leaf into the meat to seal and set aside. Save trimmed cabbage for sauce.
6. Prepare the Sauce Mixture: Chop leftover cabbage trimmings and center veins along with any remaining cabbage. Combine in a very large bowl with sauerkraut, diced tomatoes, tomato paste, and 1 cup of tomato juice. Mix well by hand.
7. Assemble and Bake: Preheat oven to 350°F. Spray a large 7 to 8-quart Dutch oven or pot with nonstick spray. Spread a 3/4-inch layer of the chopped cabbage and sauerkraut mixture evenly at the bottom. Layer cabbage rolls on top, standing about 1/2 inch from pot edges. Add a thinner layer of chopped cabbage, then another layer of rolls, repeating until all rolls are used, finishing with a top layer of chopped cabbage.
8. Add Liquid and Bacon: Pour 2 more cups of tomato juice evenly over the rolls and edges to keep them moist but not submerged. Lay the bacon strips over the top of the assembled rolls and cover pot tightly with a lid.
9. Bake and Monitor: Bake covered for 2 hours. Check halfway through to add more tomato juice if the rolls look dry. After baking, test one roll by cutting in half to see if rice is tender. If not tender, bake for an additional 30 minutes to 1 hour until done.

Notes

• The freezing method for cabbage preparation requires planning ahead but eliminates steaming and softens leaves naturally.
• Steaming cabbage ensures pliable leaves ready for rolling in about 15 minutes.
• Be sure to trim the thick center vein on the cabbage leaves to prevent tearing during rolling.
• Use a large Dutch oven or pot (7 to 8 quarts) for layering and baking the rolls to fit all layers comfortably.
• Check during baking and add tomato juice as needed to keep the rolls moist but avoid submerging them.
• Cooking times may vary slightly depending on oven and cabbage size; check doneness by testing rice tenderness inside the rolls.

Keywords: Hungarian stuffed cabbage, cabbage rolls, meat stuffed cabbage, traditional Hungarian recipe, baked cabbage rolls, sauerkraut recipe