Hungarian-Style Cabbage Rolls

Cabbage rolls
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  • 7 hrs 30 mins
  • Prep: 30 mins,
  • Cook: 7 hrs
  • Yield: 8 Servings
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This Hungarian style cabbage roll recipe is made with sauerkraut and ground beef and ground meat. With light seasoning and with tomato juice and sour cream sauce added, the combined flavors emerge together.

What You'll Need

  • 1 large head of cabbage, core removed
  • boiling water to cover the cored head of cabbage
  • 1/2 pound ground pork
  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1 cup rice
  • 1 egg, beaten
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon paprika
  • 2 cups sauerkraut, rinsed and drained
  • 2 cups tomato juice
  • 1 cup water
  • 1 cup sour cream

How to Make It

  1. Place the cored cabbage head in a large bowl; pour boiling water over to cover. Let stand for about 5 minutes, or until the cabbage has wilted. Drain and carefully remove the whole leaves. Trim off the heavy stem and flatten leaves somewhat.
  2. Combine ground meats, chopped onion, rice, egg, salt, pepper, and paprika.
  3. Put about 2 tablespoons of this meat and rice mixture on each cabbage leaf; fold sides in and roll up. Secure rolls with toothpicks if desired. Place rolls seam side down in slow cooker.
  1. Spread the sauerkraut over the rolls and add tomato juice and water.
  2. Cook on low, covered, for 6 to 8 hours.
  3. Remove cabbage rolls to a warm platter.
  4. Blend 1/2 cup of the broth with the sour cream; pour over cabbage rolls.

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See Also

Cabbage Recipes

Slow Cooker Recipes

Main Recipe Index

Southern Food Home