Hungarian Stuffed Cabbage Rolls Recipe

Name: Hungarian Stuffed Cabbage Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons freshly rendered lard or 2 tablespoons oil; 3 garlic cloves, peeled and crushed; 1 medium yellow onion, finely chopped; 1 cup anaheim green peppers, seeded and finely chopped or 1 cup cubanelle pepper, chopped but not seeded; 1/2 cup long-grain rice; 2 1/2 cups chicken stock; 1 tablespoon Hungarian paprika; salt & freshly ground black pepper; 1 head green cabbage; 1 (24 ounce) jar sauerkraut, drained (about 3 cups); 1 lb ground pork; 1 egg; 1/2 lb smoked pork butt, sliced; Garnish; paprika gravy (see recipe in this cookbook)

Servings: persons

2 tablespoons freshly rendered lard or 2 tablespoons oil
3 garlic cloves, peeled and crushed
1 medium yellow onion, finely chopped
1 cup anaheim green peppers, seeded and finely chopped or 1 cup cubanelle pepper, chopped but not seeded
1/2 cup long-grain rice
2 1/2 cups chicken stock
1 tablespoon Hungarian paprika
salt & freshly ground black pepper
1 head green cabbage
1 (24 ounce) jar sauerkraut, drained (about 3 cups)
1 lb ground pork
1 egg
1/2 lb smoked pork butt, sliced
Garnish
paprika gravy (see recipe in this cookbook)

1
Saute the garlic, onion, and peppers in the lard until tender. Add the rice, 1 cup of the chicken stock, the paprika, and salt and pepper. Cover and simmer for 10 minutes. Set aside and allow to cool.
2
Core the cabbage and carefully pull the leaves off, keeping them as whole as possible. Blanch the leaves in a large pot of salted water until pliable, about 2 minutes; drain and allow to cool. This shold be done in a couple of batches. Cut out the tough white base of each leaf.
3
In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
4
In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. Mix very well. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. Continue with the rest of the leaves; it may be necessary to piece together a couple of leaves to make a nice roll.
5
Arrange the rolls on the bed of sauerkraut in the pot. Place the smoked pork slices on top of the rolls and spread the remaining 1 cup of sauerkraut over all. Pour in the remaining 1 1/2 cups of chicken stock; it should cover the cabbage rolls. If not, add more stock. Bring to a simmer and cook for 1 hour and 15 minutes. Serve paprika gravy on the side.

1017

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons freshly rendered lard or 2 tablespoons oil, 3 garlic cloves, peeled and crushed, 1 medium yellow onion, finely chopped, 1 cup anaheim green peppers, seeded and finely chopped or 1 cup cubanelle pepper, chopped but not seeded, and more.

Yes, Hungarian Stuffed Cabbage Rolls falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hungarian Stuffed Cabbage Rolls

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