Best 3 Hungarian Cabbage Rolls Recipes

In the realm of culinary delights, Hungarian cabbage rolls, also known as töltött káposzta, reign supreme as a hearty and comforting dish. These delectable parcels, crafted with tender cabbage leaves enveloping a savory filling of seasoned ground meat, rice, and aromatic spices, embody the essence of Hungarian cuisine. As you embark on this culinary journey, you'll be presented with a symphony of flavors, textures, and aromas that will tantalize your taste buds and leave you craving more. From the classic Hungarian cabbage rolls simmered in a rich tomato sauce to the vegetarian variation bursting with roasted vegetables and herbs, each recipe unveils a unique symphony of flavors. Whether you prefer the traditional beef filling or the innovative mushroom and walnut combination, these cabbage rolls promise an unforgettable dining experience. So, prepare to indulge in this delightful Hungarian specialty and savor the harmony of flavors that await.

Let's cook with our recipes!

CABBAGE ROLLS - REAL HUNGARIAN STYLE

Cabbage Rolls - Real Hungarian Style image

I've eaten at Tony Packos in Toledo Ohio many times over the years and I can only wish that they'd use this recipe for their cabbage rolls. One year, after Christmas, my boss brought in some of these cabbage rolls leftovers from a family dinner and they were so fantastic that I kept bugging him until his wife very kindly wrote out the recipe for me. He is Hungarian and his wife is Polish so you can see that there is a lot of quality cooking in their genes. Everyone who has eaten these has begged for the recipe and if you make these I promise that you will love them and your friends will offer to detail your car to get the recipe. Ok, maybe that's a bit of hyperbole but these are so good that I've stopped looking for cabbage roll recipes. I freeze the leftovers in Seal-a-Meal bags and they keep for months (2 or 3 months is as long as I've been able to keep them before finishing them off). It's great being able to drop the bags in boiling water and having a meal as good as this in 30 minutes. This recipe is exactly as I got it and it comes out perfectly if you cut it in half, which is usually the way that I do it. (If I pack too many goodies in my freezer, I can't fit in my ice cream maker). The juice from this dish is terrific over mashed potatoes and the optional sausage really turns out great after simmering in the roasting pan.

Provided by Redox

Categories Meat

Time 3h

Yield 28 cabbage rolls

Number Of Ingredients 21

Ingredients

2 heads cabbage
2 cups long grain rice, scalded
2 lbs lean ground beef
1 lb fresh lean pork sausage
2 small onions, minced
4 eggs, beaten
1 cup water
4 teaspoons salt
2 teaspoons fresh ground black pepper
2 teaspoons paprika
1 garlic clove, minced
2 quarts sauerkraut
2 (28 ounce) cans canned tomatoes
4 cups tomato juice
1/8 cup dried onion flakes
8 tablespoons sugar
2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon paprika
1 lb bacon, cooked
2 lbs sausage, smoked

Steps:

Core cabbage, heat in salt water till leaves separate.
Remove each leaf and drain in colander.
FILLING--(2nd ingredient group):.
To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat.
Make sure that the water will be more than enough to cover the rice.
Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy!
Let stand for at least 5 minutes.
Rinse with cold water, draining with sieve, then mix into rest of filling ingredients.
Now fill the cabbage leaves with filling mixture; folding leaves.
While rolling pigs, start cooking the stewing sauce in another pot.
STEWING SAUCE--(3rd ingredient group):.
Mix group together, bring to a boil, then simmer 5 to 10 minutes.
TO ASSEMBLE:.
Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc.
Set oven at 350°F.
Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300°F so it doesn't boil over.
Cook about 2 more hours.
The smoked sausage is optional.
If using, mix it in among the other ingredients.
NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe.

HUNGARIAN CABBAGE ROLLS

Hungarian Cabbage Rolls image

I learned to make this recipe from watching my grandma. The filling is also perfect for making stuffed green peppers. I usually make both and freeze several for a quick dinner on a busy day.

Provided by Laura Yoder

Categories Other Main Dishes

Time 1h20m

Number Of Ingredients 8

Ingredients

2 lb lean ground beef
1 medium onion - chopped small
1/2 tsp garlic powder
1 egg - beaten
3/4 c uncooked long grain rice
salt and pepper to taste
1 medium cabbage head
1 large can of tomatoe sauce

Steps:

1. Gently remove leaves from cabbage head and blanche in boiling water until tender enough to handle. Drain and cool.
2. Combine ground beef, onion, garlic powder, egg, rice, salt and pepper. Mix well.
3. Place a 1/2 a fist sized ball of meat in the middle of a cabbage leaf. Roll, tucking in sides. Place in a large casserole dish. Continue until all of the meat is used up. Lay remaining cabbage leaves over rolls.
4. Pour tomatoe sauce over cabbate rolls. Cover with foil and bake at 350 degrees for approx. 1 hour.

HUNGARIAN CABBAGE ROLLS

Hungarian Cabbage Rolls image

This recipe was passed down to me from a friend, oh must be 30 years ago. I did not write it down, but remember the ingredients. Everyone that has had these cabbage rolls love them. The sauerkraut gives it a nice tang.

Provided by Bonnie Glazier

Categories Other Main Dishes

Time 1h

Number Of Ingredients 8

Ingredients

1 pkg ground pork
1 lb ground hamburger
1 medium onion, chopped
2 can(s) stewed tomatoes
1/2 lb cooked bacon, torn into about 1 inch pieces
1 pkg sauerkraut
1 c rice, uncooked
1 large cabbage head

Steps:

1. Boil water in large kettle. Cut out the core of the cabbage and place the cabbage into the boiling water. Peal off the leaves as they become pliable.
2. During the boiling of the cabbage. Mix the hamburger, (I have used ground deer meat and it is delicious), the pork, onion and rice. Add your choice of spices; salt, pepper, bouquet garni, garlic. Mix well.
3. As the cabbage leaves become ready just add as much filling as you can and still be able to roll the cabbage over the filling. You can use toothpicks to hold them together, but don't forget to remove them before serving.
4. Put one can of the stewed tomatoes in the bottom of a 13"x9" (preferably glass) baking dish. Put the cabbage rolls on top. Pour the other can of stewed tomatoes over the cabbage rolls. Place the bacon pieces over the cabbage rolls, and then sprinkle the sauerkraut over everything. Cover with aluminum foil.
5. Cook in a preheated 350 degree oven for about 1.5 hours.

Tips:

To make the cabbage rolls easier to roll, blanch the cabbage leaves first. This will make them more pliable and less likely to tear.
If you don't have a meat grinder, you can finely chop the meat and vegetables in a food processor.
Use a large pot to cook the cabbage rolls so that they have plenty of room to simmer.
Serve the cabbage rolls with your favorite sides, such as mashed potatoes, egg noodles, or sauerkraut.

Conclusion:

Hungarian cabbage rolls are a delicious and hearty dish that is perfect for a cold winter day. They are also relatively easy to make, especially if you follow the tips above. So next time you're looking for a comforting and flavorful meal, give Hungarian cabbage rolls a try!

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