1/1 Photo of Hungarian Stuffed Cabbage Rolls
Easy to make and fairly inexpensive.
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Units: US | Metric
- 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
- paprika gravy (see recipe in this cookbook)
- 1Saute 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.
- 2Core 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.
- 3In a Dutch oven spread two cups of the drained sauerkraut in the bottom of the pot; set aside.
- 4In 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.
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Nutritional Facts for Hungarian Stuffed Cabbage Rolls
Serving Size: 1 (390 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 315.0
- Calories from Fat 154
- Total Fat 17.2 g
- Saturated Fat 6.2 g
- Cholesterol 69.4 mg
- Sodium 762.1 mg
- Total Carbohydrate 25.3 g
- Dietary Fiber 6.4 g
- Sugars 7.5 g
- Protein 15.8 g
The following items or measurements are not included:
smoked pork butt