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Hungarian stuffed cabbage rolls served with sour cream
Generous rolls of pickled cabbage stuffed with spiced pork and rice.

Authentic Hungarian stuffed cabbage rolls

Author: Flavelo
Recipes Main Courses
Stuffed cabbage is the undisputed queen of Hungarian festive tables. This dish is a symbol of patience and abundance: the tartness of sauerkraut, richness of pork, and deep aromas of smoked sausage and bacon layer upon each other. As the saying goes, 'stuffed cabbage is only good reheated', which is true, as flavours need time to mature into a harmonious whole.
🕒 Prep Time 45 mins
🍳 Cook Time 2 hrs
⌛ Total Time 2 hrs 45 mins
🍽️ Servings 6 servings
🔥 Calories 680 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large pot
  • Mixing bowl
  • Sharp knife (for cutting out the core)

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Prepare the leaves: trim the thick vein from the back to make rolling easier. If very salty, soak them.

Tip: The thick vein prevents tight rolling and may remain tough after cooking.
2 ✓

Mix the minced meat, parboiled rice, onion, garlic, paprika, salt, pepper (and egg if using). Knead until uniform.

Tip: The rice will fully soften and swell during cooking, filling the roll. If you used fully cooked rice, the result would be mushy.
3 ✓

Fill the leaves: place a ball of meat at the base of the leaf, fold in the sides, and roll up tightly. Tuck in the ends.

Tip: Do not stuff too tight as swelling rice can burst the leaf.
4 ✓

Scatter a layer of shredded sauerkraut on the bottom of a large pot, add bacon cubes and dill. Arrange the rolls tightly on top. Scatter sausage slices in between. Cover with remaining sauerkraut.

Tip: Layering ensures every bite absorbs the smoked flavours.
5 ✓

Pour over enough water to just cover. Cook under a lid on low heat for approx 1.5-2 hours.

Tip: Do not stir, just shake the pot so the rolls don't break.
6 ✓

Serve hot, generously drizzled with soured cream and fresh bread.

Tip: The richness and coolness of the soured cream contrast perfectly with the hot, tart cabbage.

Recipe FAQ

What if the cabbage is too sour?
Taste it before cooking! If very sour or salty, rinse in cold water. If the dish is already done, soften it with a little sugar or more sour cream.
The rolls are falling apart.
You likely rolled them too loosely or the water boiled too hard. Pack them tightly next to each other in the pot!

Ingredients

  • 1 whole Sour cabbage head (separated into leaves)
  • 500 g Minced pork (shoulder or leg)
  • 200 g Rice (parboiled)
  • 1 head Onion (finely chopped)
  • 2 cloves Garlic (crushed)
  • 1 tbsp Paprika powder
  • 400 g Sauerkraut (shredded)
  • 200 g Smoked sausage (sliced)
  • 100 g Smoked bacon (diced)
  • 15 g Salt
  • 5 g Ground pepper
  • 1 bunch Dill (fresh or dried)
  • 200 ml Soured cream (for serving)
  • 1 whole Egg (optional, for binding)