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Hungarian Stuffed Cabbage Rolls (courtesy of Ava)

This recipe makes 10 – 14 rolls



Ingredients

  • 1 medium cabbage
  • 2 tablespoons olive oil
  • 1 chopped onion
  • 2 – 3 bacon, pieces chopped
  • 1 teaspoon of garlic
  • 1 tablespoon of paprika
  • 250g ground pork
  • 250g ground beef
  • ½ cup of rice
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 425g tin of Sauerkraut
  • 4 cups of cabbage stock
  • 4 teaspoons of tomato paste
  • 2 slices of bacon
  • Sour cream, to serve
image of Hungarian Stuffed Cabbage Rolls (courtesy of Ava)

Method

  1. Remove core from the cabbage and place the whole head in a large pot filled with boiling water and cook for 10 to 15 minutes until softened. Save the cabbage stock for later.
  2. Medium heat the olive oil in a frying pan. Add the chopped onion, chopped bacon, garlic, paprika and salt & pepper. Combine well and gently fry until nice and tender.
  3. In a large bowl, mix together the ground pork and ground beef mince, add the raw rice and mix together.
  4. Put the fried onion and bacon mixture into the bowl with the meats. Add the paprika, salt and pepper.
  5. When the cabbage leaves are cool enough to handle, use a fork to pull off the individual leaves and cut away the thick part from each leaf, without cutting all the way through.
  6. Place about 2 tablespoons of the meat mixture on each cabbage leaf. Fold and roll up – like an envelope.
  7. Now, slice up the left over cabbage leaves. Place half into the bottom of a large pot. Add the tin of sauerkraut, then the cabbage rolls. Finish with the last of the sliced cabbage.
  8. Mix together cabbage stock and tomato paste and pour into the pot, add 2 slices of bacon on top with pinch of paprika. Cook on a low simmer heat for 1 hour. Serve with sour cream.
  9. VARIATION: Left over mince can be used for meatballs or meatloaf. Add a tin of tomatoes to the cabbage broth for extra flavour.