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Hungarian Stuffed Cabbage

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Hungarian Stuffed Cabbage is a traditional comfort food made with tender cabbage leaves filled with seasoned meat and rice, slowly simmered with sauerkraut and smoked sausage for a rich, hearty flavor.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 2–3 hours
  • Total Time: ~3 hours 30 minutes
  • Yield: 6–8 servings
  • Category: Main Course
  • Method: Simmering, Stuffing
  • Cuisine: Hungarian

Ingredients

  • 1 large head sour cabbage (or 14–16 large cabbage leaves)
  • 500 g ground meat
  • 150 g uncooked white rice
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 large egg
  • 1 tablespoon Hungarian paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 200 g smoked sausage or smoked beef sausage, sliced
  • 500 g sauerkraut, drained slightly
  • 2 tablespoons oil or lard
  • 700 ml water or beef broth
  • 200 ml sour cream (for serving)
  • Fresh bread (for serving)

Instructions

  1. Separate cabbage leaves and trim thick stems if needed.
  2. Sauté onion in oil or lard until soft, then add garlic and cook briefly.
  3. In a bowl, mix ground meat, uncooked rice, cooked onion mixture, egg, paprika, salt, and pepper.
  4. Place filling into cabbage leaves, roll tightly, and seal.
  5. Layer sauerkraut at the bottom of a large pot or Dutch oven.
  6. Add cabbage rolls and sliced smoked sausage in layers.
  7. Pour in water or broth until mostly covered.
  8. Cover and simmer gently for 2–3 hours until cabbage is tender and flavors combine.
  9. Serve hot with sour cream and fresh bread.

Notes

  • Roll cabbage tightly to prevent filling from escaping.
  • Slow cooking is essential for tender cabbage and rich flavor.
  • Dish tastes even better the next day after resting.
  • You can use fresh cabbage if sour cabbage is unavailable.
  • Adjust seasoning to taste after cooking.

Nutrition

Find it online: https://savorymomskitchen.com/hungarian-stuffed-cabbage/