(Hungarian Stuffed Cabbage Rolls)🇭🇺

Instructions

1. Prepare the Cabbage

1. Bring a large pot of water to boil.
2. Core the cabbage and carefully separate the leaves.
3. Boil leaves for 2–3 minutes until softened. Drain and set aside.

2. Make the Filling

1. In a bowl, combine ground meat, uncooked rice, chopped onion, minced garlic, paprika, egg, salt, and pepper. Mix well.

3. Assemble the Rolls

1. Take a cabbage leaf, place 2–3 tbsp of the meat mixture in the center.
2. Fold in the sides and roll tightly. Repeat with remaining leaves and filling.

4. Cook the Rolls

1. In a large pot or Dutch oven, heat oil/lard over medium heat.
2. Sauté chopped onion and garlic until soft.
3. Stir in paprika, then add diced tomatoes and sauerkraut.
4. Layer the cabbage rolls in the pot.
5. If using bacon or sausage, place on top for flavor.
6. Pour a bit of water (about 1/2 cup) over the rolls to keep them moist.
7. Cover and simmer on low heat for 1–1.5 hours, until meat and rice are cooked through.

5. Serve

• Spoon some sauce over the rolls and serve hot.
• Optional: a dollop of sour cream on top makes it extra Hungarian-style.

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💡 Tips:

• Some recipes add a pinch of sugar to the tomato sauce to balance acidity.
• Leftovers taste even better the next day!
• Freeze extra rolls for an easy, hearty meal later.

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If you like, I can also give you a slow-cooker version of Hungarian Stuffed Cabbage Rolls that’s almost “set it and forget it”—perfect for busy days.

Do you want me to do that?