Hungarian Stuffed Cabbage Rolls Recipes

When it comes to the best recipes for stuffed cabbage rolls, I must tell you that I am a little biased. Even if I wasn't Hungarian by birth, I would probably end up telling you that you must use a Hungarian recipe!

I have written about the humble cabbage roll for years. And, it warms my heart to see that it has become incredibly popular as a comfort food worldwide!

So, today, I am showcasing a couple of Hungarian Stuffed Cabbage Rolls recipes that I think you will love. I have selected a pork stuffed cabbage recipe along with the heirloom recipe of June Meyer. It's hard to pick just one!

Be sure to also check out my personal recipe that I learned from my grandma Julia Nagy. She had a special secret ingredient that put her Stuffed Cabbage rolls over the top.

Hungarian Pork Stuffed Cabbage Rolls Recipe
Preparation time: 90 minutes. Serves 4-6

Ingredients:
2 lbs sauerkraut
1 large head green cabbage
2 tbsp olive oil
1 cup finely chopped onions
1/4 tsp of finely chopped garlic
1 lb ground lean pork
3/4 cup cooked rice
2 lightly beaten eggs
2 tbsp sweet Hungarian paprika
1/8 tsp marjoram
1 tsp salt
freshly ground pepper
1 cup water mixed with 1 cup tomato puree
1 cup sour cream

Instructions:
Rinse the sauerkraut in cold water. Squeeze dry and set aside. In a large saucepan, bring to a boil enough salted water to cover the cabbage. Add the cabbage, turn the heat to low and simmer 8 minutes. Remove the cabbage and let it drain while it cools enough to handle. Pull off 16 large unbroken leaves and lay them on paper towels to drain and cool further.

In a 10-inch skillet, saute the onions and garlic in olive oil, until the onions are lightly colored. In a large mixing bowl, combine the pork, rice, eggs, paprika, marjoram, the onion-garlic mixture, salt and a few grindings of black pepper. Mix well with a fork or wooden spoon.

Place 2 tablespoons of the stuffing in the center of one of the wilted cabbage leaves and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small bundle. Repeat with more leaves until all the stuffing has been used.

Spread the sauerkraut on the bottom of a 5-quart casserole and arrange the cabbage rolls on top of it. Add the water mixed with the tomato puree.

Bring the liquid to a boil, then cover the pan tightly and cook the stuffed cabbage over low heat for 1 hour. Transfer the rolls from the casserole to a warm plate.

Stir in the sour cream to the sauerkraut. Simmer another 5 minutes. Lift the sauerkraut onto a serving platter with a slotted spoon. Arrange the cabbage rolls on the sauerkraut and pour some of the sauce over them. Serve the rest of the sauce in a sauceboat. --elise.com

June Meyer's Heirloom Recipe
Authentic Hungarian Stuffed Cabbage Recipe - from pages 106-107

Ingredients:

3/4 lb. ground pork
3/4 lb. ground beef
1/2 lb. Hungarian sausage
2 raw eggs
2 tsp. salt
1 Tbsp. paprika
1/2 tsp. pepper corns
3/4 lb. rice
2 large bay leaves
2 white onions chopped
3 Tbsp. shortening
1 large head of cabbage
1 bottle or pack of sauerkraut

Instructions: Brown the chopped onion in shortening and place in a mixing bowl with ground meats, raw eggs, uncooked rice, paprika, salt. Mix well with your hands.

Take out the core of the cabbage. Leave the head whole. Place in large pot of boiling water to wilt the outer leaves. You will be able to gently pull off whole cabbage leaves. Trim off thick center vein of cabbage leaves. Make a pile of leaves. Shake off excess water.

Place 2 Tbsp. of meat and rice mixture on a leaf, starting at the thick end. Roll it up and tuck in the ends with your fingers. Make as many as you can.

Arrange the rolls in a cooking pot. Put a few chunks of sausage here and there between the rolls. Cover the rolls two-thirds full of water. Arrange rinsed sauerkraut on top. Sprinkle pepper corns and bay leaves on top. Cover and cook slowly for about 1-1/2 hours or until rice is tender.

This recipe serves 6.

P.S. We have presented her traditional recipe as a gray box jpg up above so that you can download and save it. Simply right click on the image and save to your computer and then print.

How to Make Hungarian Stuffed Cabbage Rolls



Say, why not get June Meyer's book?

I love June Meyer's Authentic Hungarian Heirloom Recipes Third Edition and treasure it as a sort of keepsake that I will pass down through my family and create that Hungarian family tradition!

Oh boy, but this is my favorite Hungarian recipe book! You get 95 different recipes which are detailed with love and with family memories.

The book is sprinkled with historical facts of Hungary at the turn of the past century.

You get a good variety of Hungarian recipes from pickles, salads and slaws to soups and dumplings. You've got the main courses along with many side dishes and the important sauces. Don't forget the traditional Hungarian pastries!

The Perfect Comfort Food!
Getting older and thinking back on my memories of Grandma, I realize she knew best. Oh my, but her Hungarian Stuffed Cabbage Rolls were the perfect food ... the perfect comfort food. I miss her.

Thanks for visiting!
I hope you seriously take some time to give both of these Hungarian recipes a try. Please share comments, raves, remarks and recipes!

History: Stuffed Cabbage : The Best Stuffed Cabbage Rolls Ever was originally created on Squidoo by JaguarJulie on December 21, 2007. In December 2008, it was voted the 'Best Cooking Lens' in the 2008 Giant Squid Awards Competition for Food and Cooking. On April 16, 2009 this lens earned the Purple Star Award for quality content. This lens made it to the #1 spot overall on Squidoo on April 19, 2009. Then, nearly 5 years later in 2014: January 3 and 30, February 1 and 3, March 28, and April 5. Thank YOU readers!