Hungarian Stuffed Cabbage By Laszlo

Foodista Cookbook Entry

Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 1/2 pounds 1lb Ground beef and ½ lb ground pork
salt to taste
1/4 teaspoon pepper to taste
3 Tabelspoons Hungarian Sweet Paprika
1 Egg
1 large Onion - grated into meat mixture
1 pound Smoked Ham hock or ¼ or Smoked Hungarian sausage
1 large Bottle Sauerkraut or 1 pkg of sauerkraut
3 tablespoons Oil
3 tablespoons flour


Remove core from the cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Dry and reserve liquid.
Combine the meat, rice, spices, and eggs, mix well with your hands. Lay out a leaf of cabbage and center about 2 tablespoons of meat. Fold up sides and roll up ends to seal each roll by poking your fingers in each end to seal Continue with all the meat and cabbage.
To fill the pot, start with a layer of that chopped up cabbage mixed with sauerkraut. Then place the stuffed cabbage. Add another layer of chopped cabbage and sauerkraut on top of that, then another layer of stuffed cabbage. Keep going like this until you run out of stuffed cabbage, and add a final layer of chopped cabbage and sauerkraut on top.
Add the tomato paste, the smoked pork and the water to just cover the contents of the pot. Cook on simmer for one 1 hour or until rice in filling is tender.
Final Step
Make a roux. (Ingredients for roux: 3 tablespoon of oil, 1 to 2 tablespoon of flour )
Serve with sour cream on the side if you like with a dab on top.


This is how I learned to make Authentic Stuffed cabbage From My Mother born and raise in Hungary . Savory delicious taste buds will just light up and the aroma of this cooking in your kitchen is so heavenly you will think your in a Restaurant in Budapest .The aroma of this cooking in your kitchen will be just delicious Enjoy !!!!!
Great to serve with a side of mashed potatoes.


10.0 to 12


Wednesday, February 17, 2010 - 9:42pm


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