Hungarian Cabbage Rolls
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
12 rolls
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Calories
182 kcal
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Course
Main Course, Dinner
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Cuisine
Hungarian
Hungarian Cabbage Rolls
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Hungarian cabbage rolls are packed with rich, hearty flavors in every bite!
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Ingredients
- 1 pound ground pork
- 1 head green cabbage
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 1 cup cooked white rice
- 2 tablespoons paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 large egg
- 2 cups sauerkraut, drained
- ¼ cup tomato paste
- 1 ¾ cups water
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Prepare a large ice water bath and place it next to the stove
- Bring a large pot of water to a boil on the stove, carefully place the 1 head green cabbage into the water then reduce the heat to low. Simmer the cabbage for about 8 minutes.
- Remove the cabbage from the pot and place it in the ice water bath to cool. Once it is cool enough to handle, carefully remove 10-12 leaves from the head, removing the large, stalky ends. Set the leaves aside.
- Discard the hot water and place the pot back on the stove, heat the 2 tablespoons olive oil over medium-high heat and add the 1 cup finely chopped yellow onion to the pot. Cook the onion until tender and translucent, about 3-4 minutes.
- Add the 1 tablespoon minced garlic, 1 cup cooked white rice, 2 tablespoons paprika, 2 teaspoons salt, and 1 teaspoon pepper to the pot and stir to combine, cooking for a few minutes. Remove from heat. Split the onion and rice mixture in half.
- To a large bowl add the 1 pound ground pork, 1 large egg, and half of the onion and rice mixture. Mix well. In a separate bowl mix together the remaining onion and rice mixture, 2 cups sauerkraut,and ¼ cup tomato paste.
- Spread half of the sauerkraut mixture into the bottom of a large Dutch oven that has a lid.
- To assemble the cabbage rolls, lay a boiled cabbage leaf on a work surface, take ¼ cup of the meat filling, and place it in the bottom of the leaf in a log shape.
- Roll the leaf up over the filling, tucking the sides in on itself as you roll. You should end by tucking the sides in to keep it from un-rolling. Continue with the rest of the filling and leaves.
- Place the cabbage rolls in the sauerkraut-lined pot seam sides down. Spread the reaming sauerkraut over the cabbage rolls.
- Pour the 1 ¾ cups water into the pot, cover the pot with a lid, and bake for 60-90 minutes, until the meat is cooked through and the sauerkraut is very tender.
- Remove from the oven and serve fresh.
Nutrition Information
Show Details
Calories
182kcal
(9%)
Carbohydrates
13g
(4%)
Protein
9g
(18%)
Fat
11g
(17%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.002g
Cholesterol
41mg
(14%)
Sodium
631mg
(26%)
Potassium
407mg
(12%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
1047IU
(21%)
Vitamin C
34mg
(38%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12rolls
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 13g | 4% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 631mg | 26% |
| Potassium | 407mg | 9% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 1047IU | 21% |
| Vitamin C | 34mg | 38% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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