Description
Grandma’s Hungarian Stuffed Cabbage Rolls
Ingredients
For the Rolls:
1 large head of green cabbage
1 lb ground pork or beef
1/2 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
For the Sauce:
2 cups tomato sauce
1 cup chicken or beef broth
1 tbsp sugar (optional, to balance acidity)
1 tsp vinegar (white or apple cider)
1 tsp paprika
Salt and pepper to taste
Directions
Prepare the Cabbage:
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Boil for 2-3 minutes, then peel off the outer leaves as they soften. Continue until you have 10-12 large leaves.
Set the leaves aside and pat dry. Trim the thick stem vein on each leaf for easier rolling.
Make the Filling:
In a bowl, combine ground pork or beef, cooked rice, onion, garlic, beaten egg, paprika, salt, and pepper. Mix well.
Assemble the Rolls:
Place a spoonful of the filling onto the center of each cabbage leaf. Fold the sides over the filling and roll tightly like a burrito.
Prepare the Sauce:
In a large pot or Dutch oven, combine tomato sauce, broth, sugar (if using), vinegar, paprika, salt, and pepper. Bring to a gentle simmer.
Cook the Rolls:
Arrange the cabbage rolls seam-side down in the pot with the sauce. Cover and simmer over low heat for 1 1/2 to 2 hours, spooning sauce over the rolls occasionally.
Serve:
Serve hot, garnished with fresh parsley and a spoonful of the rich tomato sauce. Pair with crusty bread or mashed potatoes for a complete meal!
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 4-6
Calories: 320 kcal per serving
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Step-by-Step Guide
1. Blanch the Cabbage: After coring the head, boil it. Use tongs to carefully peel off leaves as they become pliable. Immediately transfer them to a bowl of ice water to stop the cooking, then pat dry.
2. Prepare the Filling: Ensure your rice is fully cooked and cooled. Combine all filling ingredients in a large bowl, mixing with your hands just until integrated to avoid a tough texture.
3. Roll Tightly: Place a leaf flat, stem-end toward you. Add 2-3 tablespoons of filling just above the stem. Fold the bottom over the filling, fold in the sides, and roll forward tightly to create a neat parcel.
4. Simmer Gently: Arrange rolls seam-side down in a single layer in your pot. The sauce should come about halfway up the rolls. Maintain the lowest possible simmer—a gentle bubble—to prevent splitting.
5. Rest Before Serving: After cooking, let the pot sit off the heat, covered, for 15-20 minutes. This allows the rolls to firm up slightly and the flavors to meld further.
Serving Suggestions
Serve these hearty rolls atop a bed of creamy mashed potatoes or buttered egg noodles to soak up the delicious sauce. A side of crusty rye bread is essential. For a fresh contrast, add a simple cucumber salad with sour cream and dill. They also freeze beautifully for a future comforting meal.
How-to Summary
Blanch cabbage leaves to make them pliable. Mix ground meat, rice, onion, garlic, egg, and spices for the filling. Place filling on each leaf, fold sides in, and roll tightly. Simmer rolls in a tomato-based sauce for 1.5-2 hours until tender. Serve hot with extra sauce.
Frequently Asked Questions
Can I use a different meat? Yes. A mix of pork and beef is traditional for flavor and fat content. Ground turkey or chicken can be used but may result in a drier filling.
How do I store and reheat leftovers? Store in an airtight container in the fridge for up to 4 days. Reheat gently in a covered pot on the stove with a splash of broth or water to keep the sauce from thickening too much.
Can I make these ahead of time? Absolutely. Assemble the rolls and keep them covered in the fridge for up to a day before cooking. You can also fully cook and freeze them for up to 3 months.
My cabbage leaves are tearing. What can I do? If a leaf tears, overlap two smaller leaves to create a patch. Trimming the thick stem vein is crucial for preventing cracks during rolling.
Is the sugar in the sauce necessary? The sugar balances the acidity of the tomatoes. Start with half a tablespoon, taste the sauce, and add more if needed. A pinch of baking soda can also neutralize acidity without adding sweetness.
Common Mistakes to Avoid
- Over-boiling the cabbage: This makes leaves mushy and prone to tearing. Blanch just until flexible.
- Overfilling the leaves: Too much filling prevents a tight seal and can cause rolls to burst open during cooking.
- Rolling too loosely: A loose roll will unravel. Ensure each roll is snug.
- Rapid boiling during simmering: A hard boil will cause the rolls to fall apart. Maintain the gentlest simmer.
- Skipping the resting time: Serving immediately can lead to messy plates. Letting them rest helps them hold their shape.
Conclusion
Grandma’s Hungarian Stuffed Cabbage is a timeless dish of comfort and tradition. While it requires patience, the process is deeply rewarding. Mastering the technique of rolling and simmering yields a spectacular, flavor-packed meal that connects you to generations of home cooks. Gather your ingredients, follow these steps, and enjoy a taste of culinary heritage that is sure to become a family favorite.