Hungarian Cabbage Rolls
Submitted by hasselquist
Traditional Hungarian cabbage rolls stuffed with seasoned ground beef, rice, and paprika, layered with sauerkraut and slow-cooked for hours. Finished with a sour cream sauce that ties it all together.
YIELD
4 servingsPREP
20 minCOOK
6 hrsREADY
6 hrsThese cabbage rolls are the real deal, straight from the Hungarian kitchen where comfort food is serious business.
Soft cabbage leaves wrap around a filling of seasoned ground beef, rice, egg, and paprika, then nestle into a slow cooker on a bed of tangy sauerkraut. Tomato sauce and hours of gentle heat do the rest, turning everything into tender, flavor-soaked bundles.
The finishing touch is a spoonful of sour cream stirred into the cooking sauce, creating a rich, tangy gravy that makes the whole dish sing.
Chef Tips
- Pour boiling water over the cabbage and let it stand for a full 5 minutes so the leaves soften enough to roll without cracking
- Trim the thick stem base from each leaf before filling to make rolling easier
- Low and slow is essential here; 6 to 8 hours on low gives the flavors time to meld and the rolls time to become fall-apart tender
- Make these a day ahead if possible; they reheat beautifully and taste even better the next day
Ingredients
Directions
Core cabbage and place in large bowl.
Cover cabbage with boiling water and let stand five minutes.
(If cabbage is very large, repeat this process after you’ve stuffed half of the leaves).
Combine meat, onion, rice, egg, salt, pepper and paprika.
Drain cabbage and remove leaves, cutting off the thick end of the stem.
Put about two tablespoons of filling on a leaf.
Fold sides in and roll. Place seam side down in a slow cooker.
Spread sauerkraut on top. Add tomato sauce and water.
Cook on low six to eight hours.
Remove rolls, blend sour cream with sauce and serve with cabbage rolls.
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