You are here

Hungarian Stuffed Cabbage

Paprikamama's picture
This dish is pure comfort, the flavors of the sourkraut and meat is bursting with the smoked ham hock , this is definately a full meal in itself.
Ingredients
  Cabbage 2
  Ground pork 4 Pound
  Long grain white rice 1 1⁄4 Cup (20 tbs)
  Salt To Taste
  Pepper To Taste
  Paprika To Taste (red Hungarian - for color and taste)
  Garlic cloves 3 Large, pressed (fresh)
  Eggs 3 Small
  Onion 1 , grated
  Ham hock 1 (smoked)
  Sauerkraut 100 Gram, rinse a little right before adding so that it is not too sour
  Contadina tomato paste 2 Can (20 oz) (mix both cans with enough water to cover entire pot of stuffed cabbage for cooking)
Directions

Blanche the cabbage in a big pot of hot water so you can remove the leaves, or until they are soft enough to roll.
cook the rice for 5-8 minutes only, then rinse to get the starch off and add it to the meat mixture.
Add to the meat all the spices and add the eggs, mix well.
take a cabbage leaf and cut the thick stem part off and reserve.
now take a leaf and put a small amount or what ever size of meat at the large stem end and roll, stuff the 2 edges back into the roll.
Put a layer of saurkraut, then the rolls, then saurkraut, then rolls you need to save room in the middle of the pot for the ham hock,
then continue with the layers.
Once all the leaves are rolled cut up the remaining cabbage and put on the top.
Then mix you tomatoe paste with enough water to cover all of the rolls to the top.
Simmer on low til done, don't use high heat or you'll burn the bottom and it will make it taste burnt.
Good luck, I also freeze half the pot for later,everyone that's ever had it loves it. This recipe has been in my family forever and I think this is the first time I ever gave it to any one. Just make sure you taste the mixture as you go, most of us Hungarians do not measure, it's a pinch of this and a pinch of that.
You may also add caraway seeds to the kraut if desired.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
European
Course: 
Main Dish
Taste: 
Savory
Method: 
Slow Cooked
Ingredient: 
Meat
Preparation Time: 
60 Minutes
Cook Time: 
180 Minutes
Ready In: 
240 Minutes
Servings: 
8
Story
This recipe has been in my family for 8 generations now and Im hoping to pass it along to my girls. This is a Hungarian dish that is made frequently and has always been requested by alot of freinds and family. My mother used to make this every New Years eve, I guess you can say it was and still is a family tradition.

Rate It

Your rating: None
4.214285
Average: 4.2 (7 votes)

5 Comments

shantihhh's picture
Great to see a Hungarian recipe. Love cabbage rolls, we often make sarma. The good quality paprika is sooo important. Look forward to other recipes! I usually use Smak Brand Polish sauerkraut as it is mild and good. I live the one with funghi/mushrooms al ot.
JessicaW's picture
This is just like my family's recipe, except we add cut up polish sausage and use can tomato juice instead of the tomato paste and waster. One year my grandmother used spicy V8 juice, and it turned out fantastic! It makes a really nice broth.
JaguarJulie's picture
Well, I think a good recipe needs a good blend of "meats" and must have some PORK in the recipe. Yumm Yumm.
Ruth ann's picture
I am going to make this soon! My mom made it for us all the time I was growing up - but called it Sadama - so I could never find the recipe ... This is the closest I have found to hers but she only used ground beef - so I think I will mix the meats - can't wait to try it ...
Anonymous's picture
what kind of pic is this!!