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Stuffed cabbage rolls wrapped in sauerkraut leaves, filled with spiced minced meat and rice, served in tomato sauce
Tender cabbage leaves stuffed with spiced minced meat and rice.

Authentic Hungarian stuffed cabbage

Author: Flavelo
Recipes Main Courses
Stuffed cabbage is a pillar of Hungarian cuisine, the unmistakable scent of the holidays. The fermented taste of sauerkraut, the depth of smoked meat, and the harmony of the spiced filling create a dish which – it is a known fact – is best reheated the next day. During slow simmering, flavours mature and the cabbage cooks until butter-soft.
🕒 Prep Time 40 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 5 servings
🔥 Calories 550 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large heavy-bottomed pot
  • Mixing bowl
  • Sharp knife

Allergen Information

⚠️ Milk

Instructions

1 ✓

Rinse the rice and parboil halfway (approx. 5-8 mins from boiling), then drain and let cool.

Tip: If you cook rice fully at the start, it becomes mushy in the ball. Parboiled rice swells in the dumpling and absorbs meat juices.
2 ✓

Chop the onion finely and sauté in a little fat or oil until translucent; add crushed garlic and paprika at the end, then remove from heat.

Tip: Paprika colour and taste dissolve best in fat, making it much more intense than adding raw to meat.
3 ✓

Mix the minced meat with the cooled rice, paprika onion, salt, and pepper. Knead thoroughly by hand.

Tip: The mixture is good when uniform and slightly sticky.
4 ✓

Trim the thick vein of the cabbage leaves flat. Place a portion of filling at the base of the leaf, fold over the sides, and roll up tightly. Push in the ends.

Tip: If the leaf is very salty, soak in cold water beforehand.
5 ✓

Scatter a layer of cut sauerkraut and diced smoked bacon in the bottom of the pot. Arrange the rolls tightly on top.

Tip: Smoked meat placed at the bottom flavours the whole liquid.
6 ✓

Top with remaining cut cabbage, bay leaf, and tomato purée. Pour over enough water to just cover.

Tip: Tomato acidity helps balance fatty flavours.
7 ✓

Simmer covered over low heat for approx. 1.5-2 hours until meat is tender.

Tip: Do not boil vigorously, just simmer, or the balls might fall apart.
8 ✓

Serve drizzled generously with sour cream and offer fresh bread alongside.

Recipe FAQ

The dish is too salty, what should I do?
Sauerkraut and smoked meat are both salty. It's worth rinsing the cabbage before cooking. If the damage is done, cooking a raw potato in the liquid can help absorb salt.
The balls fall apart, why?
You probably rolled them too loosely, or there wasn't enough binder (rice/meat ratio). Try rolling the leaves tighter and tucking the ends in well.

Ingredients

  • 1 kg Sauerkraut (shredded)
  • 8 pcs Whole pickled cabbage leaves
  • 500 g Minced pork (shoulder or leg)
  • 100 g Rice (round grain)
  • 1 pc Onion
  • 2 cloves Garlic
  • 2 tsp Paprika (sweet)
  • 1 tsp Salt
  • 0.5 tsp Ground pepper
  • 100 g Smoked bacon or sausage
  • 2 tbsp Tomato purée
  • 2 pcs Bay leaves
  • 200 g Sour cream (to serve)
  • 500 ml Water or stock