Slow-Simmered Hungarian Stuffed Cabbage Rolls with Tangy Tomato Sauce

Flavorful cabbage leaves generously filled with a mixture of seasoned pork, beef, and rice, slow-simmered in a rich, tangy tomato and paprika sauce until incredibly tender, a true Hungarian comfort food.

• Prep: 1 hr 15 min
• Cook: 4 hr
• Total: 5 hr 15 min
• Servings: 7
• Cuisine: Hungarian
• Difficulty: Hard

Dietary

• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• comfort food
• rich
• classic
• bake
• roast
• sweet
• tangy

Ingredients

• 2 green cabbages (large)
• 1.5 pound ground pork
• 1.5 pound ground beef (80/20 lean)
• 1.5 cup white rice (uncooked, rinsed)
• 2 yellow onions (large, grated or very finely minced)
• 4 clove garlic (minced)
• 1 tablespoon fresh marjoram (chopped)
• 2 teaspoon salt
• 1 teaspoon black pepper (freshly ground)
• 56 ounce crushed tomatoes
• 4 tablespoon sweet paprika
• 0.25 cup granulated sugar
• 0.25 cup white vinegar
• 3 cup beef broth (gluten-free)
• 1.5 pound smoked pork hocks or ribs
• 3 cup sauerkraut (drained)
• 1 cup sour cream (for serving)

Instructions

1. Core the green cabbage heads. In a large pot of boiling salted water, blanch the cabbage for 10-15 minutes until leaves are pliable enough to peel off without tearing. Carefully remove leaves, trim thick ribs, and stack. Reserve about 2 cups of shredded cabbage for lining the pot.
2. In a large bowl, combine ground pork, ground beef, uncooked white rice, grated yellow onions, minced garlic, fresh marjoram, 1 1/2 teaspoons salt, and black pepper. Mix well with your hands until just combined; do not overmix.
3. Lay a cabbage leaf flat. Place about 1/4 cup of the meat mixture near the stem end. Fold in the sides, then roll tightly from the stem end to form a neat roll. Repeat until all meat mixture is used, usually yielding 30-35 rolls.
4. In a large (at least 8-quart) Dutch oven or heavy pot, spread the reserved shredded cabbage on the bottom. Add the smoked pork hocks or ribs over the shredded cabbage.
5. Arrange the stuffed cabbage rolls snugly over the smoked pork, in layers. Scatter the drained sauerkraut over and between the layers of cabbage rolls.
6. In a separate bowl, whisk together crushed tomatoes, Hungarian sweet paprika, granulated sugar, white vinegar, gluten-free beef broth, and remaining 1/2 teaspoon salt. Pour this sauce evenly over the cabbage rolls.
7. Add enough water to cover the rolls completely (usually about 2-3 cups). Bring to a simmer over medium-high heat, then reduce heat to low, cover, and slow-simmer for 3 to 4 hours, or until the cabbage rolls are very tender and flavors are well-blended.
8. Serve hot, optionally with a dollop of sour cream on top.

Notes

For best flavor, make the stuffed cabbage rolls a day in advance and reheat gently; the flavors deepen with time. The smoked pork hocks or ribs provide a deep, smoky flavor that is integral to authentic Hungarian stuffed cabbage.

Nutrition (per serving)

• Calories: 710
• Protein: 45.3 g
• Carbohydrates: 54.8 g
• Fat: 33.7 g
• Fiber: 9.1 g
• Sodium: 1450 mg
• Saturated Fat: 12.8 g
• Sugar: 12.3 g
• Cholesterol: 155 mg