1/2 Photos of Hungarian Stuffed Sauerkraut
1 hr 40 mins
This is a delicious Hungarian dish, usually made at Christmas time. My family loves it so much, that I have to make it more than once a year. As most Hungarian foods, this is a heavy one too! You can put the leftovers into the freezer, and warm it up even after a month. There is a saying in our country, which we use to describe a relationship, that was broken up, then warmed up again. "Only the sauerkraut is good warmed up", and this saying is true. It's just as good taken out of the freezer that it is served fresh. Enjoy! P.S: You shouldn't be choosey when you make this...you must taste it while preparing the raw meat!!
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- 1 kg ground beef, shoulder is the best
- 2 kg sauerkraut
- 2 large onions, peeled and diced
- 1 egg
- 1 cup rice, uncooked
- speck (a middling-sized piece, minced and divided in half) or ham (a middling-sized piece, minced and divided in half) or lean bacon (a middling-sized piece, minced and divided in half)
- 1/4 cup tomato sauce
- sour cream, for serving
- 1 teaspoon marjoram
- 1Squeeze out all excess liquid from sauerkraut into sink from and place in a bowl.
- 2Cook the rice (you should end up with about three cups).
- 3Put ground meat into another large bowl - you will need the space!
- 4In a large deep saucepan, in which you will be cooking the meal; braise the onion in plenty of oil, so it won't burn - until glassy.
- 5When done, pour off the oil, using spatula to keep onion in saucepan.
- 6Divide the cooked onions, leaving one half in saucepan
- 7Place the other half on the meat.
- 8Turn off the heat and put in plenty of paprika and the tomato sauce on onion left in pan.
- 9Pour in some water, just as much so the mixture gets creamy.
- 10Let cool a little, then pour on sauerkraut and mix together.
- 11Take the bowl with the meat and onion.
- 12Make a well in the middle of the meat mixture, add the egg and mix together with your hands.
- 13Mix in cooked rice.
- 14Add paprika for nice red color, salt and pepper to taste and marjoram.
- 15Knead until smooth.
- 16Make sure to taste while you are working with it. This meal should be quite spicy! But not TOO spicy!
- 17Place one third of the sauerkraut mixture into your sausepan and place half of the speck/ham/lean bacon on top.
- 18Make meatballs about the size of a kiwi - don't need to make them hard.
- 19Place in the pan, next to each other to make a "meatball layer".
- 20Put a second layer of sauerkraut mixture on top of it, then another layer of meatballs.
- 21Top it with the remaining sauerkraut.
- 22Place other half of speck on top.
- 23You must completely cover the meat layers with sauerkraut leaving no holes.
- 24Pour in water only until you can see it appear on the side - to about 3/4 of the pan.
- 25Cover, and cook on low heat. Do not stir!
- 26Occasionally lift pan up and move back and forth sideways, like you were steering your car.
- 27It is done when sauerkraut is so soft it melts in your mouth. You don't need to taste the meat, because it cooks sooner than the sauerkraut, so it is 100% done if your sauerkraut is cooked.
- 28Serve with sour cream.
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Nutritional Facts for Hungarian Stuffed Sauerkraut
Serving Size: 1 (601 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 859.9
- Calories from Fat 358
- Total Fat 39.7 g
- Saturated Fat 15.3 g
- Cholesterol 216.5 mg
- Sodium 3571.5 mg
- Total Carbohydrate 68.0 g
- Dietary Fiber 16.7 g
- Sugars 12.7 g
- Protein 56.8 g