Stuffed Cabbage Hungarian Style Recipe

Name: Stuffed Cabbage Hungarian Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large can sauerkraut; 1 large head cabbage; 2 lb. ground pork; 2/3 c. rice (uncooked); 1 Tbsp. parsley; 1 egg; 2/3 c. milk; 1/2 c. finely chopped onion; 2 tsp. salt; 1/4 tsp. pepper; 1 or 2 cans tomato soup; 1 or 2 cans water; 1 bay leaf; 4 cloves

Servings: persons

1 large can sauerkraut
1 large head cabbage
2 lb. ground pork
2/3 c. rice (uncooked)
1 Tbsp. parsley
1 egg
2/3 c. milk
1/2 c. finely chopped onion
2 tsp. salt
1/4 tsp. pepper
1 or 2 cans tomato soup
1 or 2 cans water
1 bay leaf
4 cloves

1
Core to free leaves of large head of cabbage.
2
Fill cavity with salt.
3
Cover with boiling water and parboil 5 minutes or until soft.
4
Drain and trim thick center vein of each leaf. Combine ground pork, rice, parsley, egg, milk, onion, salt and pepper.
5
Place heaping spoonful on each cabbage leaf and roll up; tuck in sides.
6
Alternate layers of cabbage rolls and sauerkraut in a large kettle.
7
Cover with soup and water.
8
Add bay leaf and cloves.
9
Cover and simmer for 2 to 3 hours.
10
Add more water as needed.
11
Ideal for all day crock-pot cooking, also.

819

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 14 ingredients. The key ingredients include: 1 large can sauerkraut, 1 large head cabbage, 2 lb. ground pork, 2/3 c. rice (uncooked), and more.

Yes, Stuffed Cabbage Hungarian Style falls under the Soups & Stews 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.

Stuffed Cabbage Hungarian Style

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