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Hungarian Stuffed Cabbage Rolls

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Hungarian Stuffed Cabbage Rolls


2 heads of cabbage- large

ground pork - 3-4 pounds

long grain white rice - 1 1/4 cups

salt to taste

pepper to taste

red Hungarian paprika - for color and taste

3 large fresh garlic cloves pressed or more if desired

2-3 eggs

1 onion grated into meat mixture

1 smoked ham hock

2-3 bags of saurkraut - rinse alittle right before adding so

it's not too sour.

2 small cans of contadina tomato paste - mix both cans with

enough water to cover entire pot of stuffed cabbage for cooking.


Blanche the cabbage in a big pot of hot water so you can remove

the leaves, or until they are soft enough to roll.

cook the rice for 5–8 minutes only, then rinse to get the starch

off and add it to the meat mixture.

Add to the meat all the spices and add the eggs, mix well.

take a cabbage leaf and cut the thick stem part off and reserve.

now take a leaf and put a small amount or what ever size of meat

at the large stem end and roll, stuff the 2 edges back into the


Put a layer of saurkraut, then the rolls, then saurkraut, then

rolls you need to save room in the middle of the pot for the ham

hock, then continue with the layers.

Once all the leaves are rolled cut up the remaining cabbage and

put on the top.

Then mix you tomatoe paste with enough water to cover all of the

rolls to the top.

Simmer on low til done, don't use high heat or you'll burn the

bottom and it will make it taste burnt.

When we are grateful for the good we already have, we attract more good into our life. On the other hand, when we are ungrateful, we tend to shut ourselves off from the good we might otherwise experience. ~Sylvia

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