Hungarian Stuffed Cabbage Rolls

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These Hungarian stuffed cabbage rolls are a beloved comfort food, featuring tender cabbage leaves wrapped around a savory filling of ground pork, rice, and sweet Hungarian paprika. Slowly braised in a tangy sauerkraut and tomato sauce, they develop deep, rich flavors that make this dish a staple at family gatherings and holiday tables across Hungary.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 8 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 9 gSugar
• 28 gProtein
• 980 mgSodium
• 720 mgPotassium
• 140 mgCalcium
• 4.5 mgIron
• 45 mgVitamin C
• 850 mcgVitamin A

Ingredients

For the Filling

• 1 lb (450 g) ground pork
• 1/2 lb (225 g) ground beef
• 1 cup long-grain rice, par-cooked for 5 minutes and drained
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 2 tbsp sweet Hungarian paprika
• 1 tsp salt and 1/2 tsp black pepper

For Assembly

• 1 large head green cabbage (about 2 1/2 lbs / 1.2 kg)
• 12-14 large cabbage leaves, blanched until pliable
• 1 lb (450 g) sauerkraut, drained and roughly chopped
• 2 tbsp vegetable oil or melted lard

For the Sauce

• 1 (28 oz / 800 g) can crushed tomatoes
• 1 cup (240 ml) beef or chicken broth
• 1 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds (optional)
• 1 bay leaf
• Sour cream, for serving

Directions

1. Bring a large pot of salted water to a gentle boil. Core the cabbage and carefully peel off 12-14 large outer leaves. Blanch the leaves for 2-3 minutes until pliable, then transfer to a colander to drain.
2. In a large bowl, combine the ground pork, ground beef, par-cooked rice, onion, garlic, eggs, paprika, salt, and pepper. Mix gently with your hands or a wooden spoon until just combined; do not overmix.
3. Trim the thick center rib of each cabbage leaf with a paring knife to flatten it. Place about 2-3 tablespoons of filling near the stem end of each leaf.
4. Fold the sides of the leaf over the filling, then roll up tightly from the stem end to form neat, compact bundles.
5. Spread half of the sauerkraut across the bottom of a large Dutch oven or heavy pot. Arrange the cabbage rolls seam-side down in a snug single layer, packing them closely together.
6. Scatter the remaining sauerkraut over and around the rolls. Pour the crushed tomatoes and broth over the top, then sprinkle with paprika, caraway seeds, and add the bay leaf. Drizzle with oil or melted lard.
7. Cover tightly and simmer gently over low heat for 2 to 2 1/2 hours, until the filling is fully cooked and the cabbage is meltingly tender. Check occasionally and add a splash of water if the sauce reduces too much.
8. Carefully transfer the rolls to a warm serving platter. Spoon some of the sauerkraut-tomato sauce over the top, and serve hot with a generous dollop of sour cream and crusty bread.

Cook’s Notes

• For best flavor, make the rolls a day ahead and refrigerate overnight; the flavors meld beautifully and reheat even better the next day.
• If sauerkraut is too sour for your taste, rinse it briefly under cold water and pat dry before layering.
• Traditional recipes often tuck a small piece of smoked bacon or szalonna into the center of each roll for extra richness.
• A pinch of caraway seeds in the sauce adds a classic Hungarian aromatic note that complements the sauerkraut.
• Serve with crusty bread and a glass of Hungarian Egri Bikavér (Bull's Blood) red wine for an authentic meal.

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