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Best Hungarian Stuffed Cabbage Rolls Recipe-Served on Bowl With Sour Cream

Best Hungarian Stuffed Cabbage Rolls Recipe

Course: Dinner
Cuisine: Hungarian
Diet: Low Lactose
Keyword: best Hungarian stuffed cabbage rolls, best Hungarian stuffed cabbage rolls recipe, Hungarian stuffed cabbage, Hungarian stuffed cabbage rolls, Hungarian stuffed cabbage rolls recipe
Prep Time: 30 minutes
Cook Time: 2 hours 5 minutes
Total Time: 2 hours 35 minutes
Servings: 8 portions
Calories: 692kcal
Author: Timea
A portion of perfect food in the cold period of the year but especially for the winter holidays can only be the best Hungarian stuffed cabbage rolls recipe. Made with some smoked pork ribs and served with sour cream on top, few people resist the temptation to devour this dish.
Print Recipe

Equipment

  • 1 Dutch oven pot 

Ingredients

  • 2 pieces pickled cabbage head sauerkraut
  • 400 g pickled sliced cabbage
  • 1 kg pork mince 15% fat
  • 2 pieces onions medium size
  • 400 g rice round grain
  • 350 g smoked ribs or smoked sausage
  • 2 teaspoons sea salt kosher
  • 1+1/2 tbsp paprika powder sweet Hungarian
  • 1 teaspoon ground pepper freshly ground
  • 1 teaspoon vegetable mix for soup

Instructions

  • 1.Unfold the leaves one by one and put them on top of each other.
  • 2.Peel the onions and finely chop them and put the rice in a strainer and rinse it in cold water and let it drain.
  • 3.Cut the smoked pork ribs into pieces so we could easily put them in the pot.
  • 4.Heat the sunflower oil in a saucepan and fry the chopped onion. Season with a half teaspoon of sea salt and fry the onion until it softens and becomes glassy after, add the Hungarian sweet paprika powder.
  • 5.In a bowl, first put the minced meat over which we pour the rinsed and drained rice.
  • 6.Add the sauteed onion and season with freshly ground pepper, sea salt and vegetable mix for soups.
  • 7.Mix all the ingredients well with a wooden spoon or even by hand until you get a homogeneous paste.
  • 8.Take a cabbage leaf in your palm and using a small knife, cut a thin sliver off the thickest central vein of each leaf.
  • 9.Holding the cabbage leaf in the palm, we put a spoonful of filling on the leaf, with which we will fill it.
  • 10.Fold the edges of the leaf over the filling and then roll the cabbage to the end of the leaf.
  • 11.Insert the ends of the roll inside with our finger and ready, we finished the first roll of stuffed cabbage.
  • 12.Continue like this until we finish filling all the cabbage leaves and we put them all on a plate one on top of the other.
  • 13.Place a little sliced cabbage and a few pieces of smoked ribs on its bottom.
  • 14.Put the cabbage rolls one by one, starting from the edge of the pot inwards, leaving the middle of the pot for the ribs.
  • 15.Continue the arrangement until we finish all the rolls on the plate, putting sliced cabbage and pork ribs between them, and at the end, we cover with sliced cabbage.
  • 16.Pour cold water into the pot to cover the rolls.
  • 17.Place the lid on and put the pot to boil, first over medium heat until the water starts to boil, then over low heat for about two hours.
  • 18.Served hot, with a little sour cream on top and necessarily with fresh bread.

Notes

Instead of pork, you can use pork and beef mix.
The smoked pork ribs can be replaced and you can put smoked pork sausages or even smoked pork hock.
It is recommended to cook it in a cast-iron pot or clay pot.

Nutrition

Serving: 1grams | Calories: 692kcal | Carbohydrates: 53g | Protein: 34g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 2404mg | Potassium: 1039mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2423IU | Vitamin C: 36mg | Calcium: 122mg | Iron: 6mg