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Hungarian Stuffed Cabbage

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  Cabbage head 1
  Hamburger 2 Pound
  Egg 1
  Rice 1⁄2 Cup (8 tbs)
  Spareribs 1 Pound
  Canned sauerkraut 1 Pound (2 Cans, 1 Pound Each)
  Onions 2 , sliced
  Canned tomatoes 29 Ounce (One 1 Pound 13 Ounce Can)
  Water 1 Cup (16 tbs)
  Sour cream 1 Tablespoon
  Salt To Taste
  Pepper To Taste

Pour boiling water over cabbage to soften leaves.
Drain and fill separated leaves with following meat mixture.
Mix hamburger with egg, salt, pepper arid uncooked rice.
Brown spareribs in skillet and set aside.
Line a large pot with sauerkraut; add onions, a layer of spareribs, filled cabbage leaves and tomatoes in that order.
Add another layer of sauerkraut and 1 cup water.
Simmer on top of the stove for about 3 hours.
When done put sour cream on top and serve.

Recipe Summary

Main Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3562 Calories from Fat 1480

% Daily Value*

Total Fat 165 g253.6%

Saturated Fat 65 g325.1%

Trans Fat 3.1 g

Cholesterol 1133.8 mg377.9%

Sodium 5610.3 mg233.8%

Total Carbohydrates 211 g70.2%

Dietary Fiber 47.2 g188.7%

Sugars 36.7 g

Protein 311 g621%

Vitamin A 133.1% Vitamin C 576.2%

Calcium 98.9% Iron 264.2%

*Based on a 2000 Calorie diet

1 Comment

JaguarJulie's picture
You say this is Hungarian? I love to make this kind of stuffed cabbage but have never used spareribs. That sounds like it may have come from another Eastern European custom.
Hungarian Stuffed Cabbage Recipe