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Hungarian Stuffed Cabbage Rolls Recipe

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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.

Ingredients

Scale

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

Find it online: https://todayquickmeals.com/hungarian-stuffed-cabbage-rolls-recipe/