Best 7 Hungarian Cabbage Bake Recipes

HUNGARIAN STYLE STUFFED CABBAGE

Steps:

• Preheat oven to 350 degrees F.
• Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
• Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
• Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
• Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
• Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
• Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
• Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
• Meanwhile, whisk together the sour cream, milk, Dijon and dill.
• Drizzle the sour cream sauce over the cabbage. Serve.

HUNGARIAN STUFFED CABBAGE

Steps:

• Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; set remaining leaves aside., Spoon half of the sauerkraut into a Dutch oven; set aside. In a bowl, combine the beef, pork, rice, salt, pepper and egg. In a saucepan, cook bacon until crisp. Drain on paper towels. In drippings, saute onion and garlic until tender. Add bacon and half of onion mixture to meat mixture; mix well. , Preheat oven to 325°. Place about 3 tablespoons filling on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Coarsely chop reserved cabbage leaves; place over rolls. To remaining onion mixture, add paprika, cayenne, tomatoes, caraway seeds, water and remaining sauerkraut. Cook until heated through. Pour over rolls. , Cover and bake for 1 hour 45 minutes. In a small bowl, gradually stir flour into sour cream. Stir in 1 to 2 tablespoons hot cooking liquid; mix well. Spoon over cabbage rolls. Bake, uncovered, until sauce is thickened, 15-20 minutes.

HUNGARIAN RAKOTT KAPOSZTA, CABBAGE CASSEROLE

Steps:

• In a large skillet, medium heat, fry the onions and garlic in the butter until golden.
• Add caraway seeds.
• Stir in the cabbage and mix well, add a few teaspoons of water and cook until the cabbage has just turned bright green.
• Stir in the dill and half the paprika.
• Place half the cabbage mixture in a 13x9" casserole dish, then put a layer of potato, cheese and apples.
• Cover with remaining cabbage mixture.
• Sprinkle with the vinegar and dust with the remaining paprika.
• Bake covered for 45 minutes 325F oven.
• Uncover and bake until the casserole is lightly brown, approximately 15 minutes.
• Let cool for a few minutes and serve with sour cream or yogurt on the side.

HUNGARIAN CABBAGE WITH NOODLES (KáPOSZTáS TéSZTA)

Steps:

• Gather the ingredients.
• In a large skillet or Dutch oven , sauté cabbage and onion in butter until golden brown and tender. Season with salt and pepper.
• Mix with cooked egg noodles. Adjust seasonings and rewarm if necessary to serve piping hot.

HUNGARIAN CABBAGE STRUDEL

Steps:

• Heat oven to 350 degrees. Lightly butter a large baking pan and spread cabbage evenly in pan. Sprinkle with salt and pepper. Cut up 4 ounces (1 stick) butter into small pieces, and sprinkle over cabbage. Cover with foil, sealing edges. Bake until tender and golden, 45 minutes to 60 minutes, occasionally lifting foil and mixing cabbage, then resealing.
• Remove from heat, uncover and allow to cool to room temperature. (May be stored, covered and refrigerated, for up to 24 hours; use chilled.)
• Set oven temperature to 400 degrees. In a small saucepan, melt remaining 4 ounces butter. Place a sheet of parchment paper on a work surface with the narrow end closest to you, and top with a sheet of phyllo dough. Brush lengthwise (up and down) with a little butter. Top with another sheet of phyllo, and brush again with butter. Repeat until all 10 sheets are buttered and stacked.
• Arrange cabbage on top sheet, at end closest to you, in a thick layer 2 inches deep. Spread evenly to side edges. With the help of the parchment paper (and rolling as if for sushi in a bamboo roller), roll phyllo starting at the end with the cabbage. As you work, adjust parchment paper so that phyllo is rolled, enclosing cabbage, without the paper. Brush top of roll with butter, place on baking sheet and bake until golden, about 40 minutes. Serve hot or warm.

HUNGARIAN CABBAGE WITH NOODLES

Steps:

• Saute bacon until crisp in large frying pan. Remove bacon; set aside. Stir sugar and salt into bacon drippings. Add cabbage, stirring until cabbage is coated with bacon drippings. Cover and cook 7 to 10 minutes. Add cooked noodles and bacon, stirring to blend. Adjust seasoning to taste. , Spoon into 2-quart baking casserole; cover tightly and bake at 325° for 45 minutes. Spread sour cream over top of casserole; sprinkle with paprika and return to oven for 5 minutes more.

HUNGARIAN KOLOZSVARI LAYERED CABBAGE

Steps:

• Preheat oven to 375°F.
• Mix sour cream and milk together.
• Squeeze sauerkraut well and wash it in cold water if it is too sour. Add 1 cup water and cook sauerkraut for 15 minutes. (I usually skip this step and just rinse the sauerkraut in cold water. Then I squeeze as much of the liquid out as I can).
• Cook rice in the meat broth for 10 minutes. (I like using Better Than Bullion ham or beef flavor for the meat broth).
• In a separate frying pan fry onion in hot lard for about 5 minutes. (I usually use olive oil).
• Add ground pork, stir it well, and cook for another 15 minutes, breaking up the pork well. Remove from heat and mix in the paprika and garlic.
• Cook bacon dice for a few minutes. Add sliced sausage just to shake it together. Remove both with a slotted spoon.
• In the bottom of a baking-serving casserole dish, put fat from bacon and spread it all over the inside. Put one third of the sauerkraut in the bottom. On top of the sauerkraut place half of the ground pork, then half of the rice and all of the sausage and bacon. Sprinkle with half of the sour cream/milk mixture. Cover with second third of sauerkraut, remaining meat and rice, and finally the third part of the sauerkraut. Pour rest of the sour cream/milk mixture over and spread it on top.
• Bake the casserole, without cover, in the preheated oven for 1 hour.