Hungarian Stuffed Cabbage Rolls


I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 0 servings

May we suggest



  1. 1 green cabbage
  2. 1/4 cup butter
  3. 1 onion, diced
  4. 2 cloves garlic, diced
  5. 3/4 lb lean ground pork
  6. 3/4 lb ground beef
  7. 1 cup brown rice, uncooked
  8. 1/8 tsp kosher or sea salt
  9. 2 tsp lawry's seasoning salt
  10. 1 pinch cayenne pepper
  11. pinch of Hungarian paprika
  12. 1 can (8 oz) tomato paste
  13. 1 pt sour cream
  14. 1 can (12 oz) sauerkraut
  15. Core cabbage and put in boiling water. As leaves become wilted, peel them off and place on paper towels to dry. Trim out center vein of each leaf. Saute onion and garlic in butter. Add meat, rice, seasonings and stir together. Simmer 20 minutes. Place a tablespoon of this filling on each cabbage leaf and roll up leaf. Place in a pot in layers. Cover filled cabbage leaves 2/3 with water. Stir together tomato paste, sour cream, and sauerkraut. Spoon this over top. Cover and cook on simmer for 1 hour, or until rice is tender.
  16. ***You can just use 1 1/2 pounds of a very lean ground pork, if you would rather not have the beef in this recipe-for a different flavor.


Read all reviews 0

Other stories that may interest you