Authentic Hungarian cabbage rolls recipe

In Hungary, cabbage rolls with sauerkraut is an essential dish for Christmas, and actually for the whole winter season. It’s not one of those quick meals, but the result is worth the effort. Traditionally, a larger portion is made at a time so that it can be enjoyed for several days. The Hungarian saying goes that the more often you reheat it, the better it tastes. Leftovers will keep in the fridge for several days, up to a week, if you put them away without sour cream. Portion it into small portions and you can store it in the freezer for months.

How to make Hungarian cabbage rolls

We’ve put together some rules to follow to make the perfect stuffed cabbage. This Hungarian cabbage rolls recipe is very easy to make, just make sure you follow every step carefully.

Don’t over-season, let the cabbage’s flavor dominate.
If you add some sweet cabbage, the dish will be much richer in flavor.
Use authentic sweet Hungarian paprika, either from Kalocsa or Szeged.
The rice should not be cooked completely before adding it to the filling.
Never stir the stuffed cabbage, just move the pot like a steering wheel.

What to serve with Hungarian cabbage rolls

The stuffing contains rice, making it a filling one-dish meal. However, it’s even better with some bread and sour cream. The sauerkraut’s savouriness is perfectly complemented by the creamy sour cream and soft bread. Place the halved cabbage on a plate, then top with stuffing and sausage. Garnish with parsley. Serve with sour cream and don’t forget the bread!

Recipe for Hungarian cabbage rolls

For traditional Hungarian stuffed cabbage, use sauerkraut and whole cabbage leaves. Success lies in the quality of the ingredients: good sauerkraut is crunchy, slightly yellowish in colour and has no aftertaste. If you find it too sour, you can wash or rinse it.

Prep Time 1

Cook Time 2

Course Main Course

Cuisine Hungarian

Servings 4 people

Calories 187 kcal

Ingredients

1 onion medium sized
3 cloves of garlic finely chopped
1 kg sauerkraut 2.2 pounds
7 oz Hungarian sausage
10 cabbage leaves larger size
4-6 bay leaves

Stuffing

2 cups minced pork
1 cup uncooked rice
2 cloves of garlic finely chopped
2 tbsp sweet paprika powder
1 tsp ground caraway seeds
1 egg
salt and pepper to taste

Instructions

Sauté the chopped onion and 3 cloves of garlic until translucent.
Add the sauerkraut and mix. Remove the pan from the heat.
Cut the sausage into slices.
Mix the ingredients for the filling and stuff into the cabbage leaves. Flatten the cabbage leaves or remove the thick stalks from the center. Place 1 ball on each leaf, and roll it up firmly, folding the edges under.
Place half the sauerkraut and half the sausage in the bottom of a large pot. Top with the stuffed cabbages, the bay leaves and finally the remaining sauerkraut and sausage.
Add enough water to cover. Cook on a low heat for 1.5-2 hours, until tender.
Serve with fresh bread and sour cream.