These Hungarian stuffed cabbage rolls are an easy way to make a comforting dish at home. The filling combines ground pork and rice wrapped in tender cabbage leaves. They’re simmered gently in a slightly tangy tomato sauce for a tender, satisfying meal.
The Story Behind This Recipe
Growing up, my family liked cabbage rolls because they felt like a meal you made ahead and let cook slowly. It’s the kind of dish that fills the house with warmth and a little nostalgia. The blend of pork and rice is simple but flavorful, especially when the rolls cook low and slow in the tomato sauce.
One thing I like about this recipe is that it doesn’t need many fancy ingredients. You just need fresh cabbage, ground pork, rice, onions, and a few pantry staples. It’s easy to customize too—some folks add smoked bacon or different spices, but the classic version has a certain charm.
When serving these, we often have a bit of sour cream on the side, which adds a nice creaminess against the tangy sauce. It’s the kind of dish that’s hearty and filling without being heavy. Leftovers taste even better the next day once the flavors settle in.
To make rolling easier, a quick blanch of cabbage leaves softens them perfectly so they don’t tear while wrapping. It’s a small step that makes the whole process more pleasant. I enjoy the quiet rhythm of preparing the rolls and then letting the sauce do the rest of the work.
Cuisine: Hungarian
Course: Dinner
Servings: 4
Prep time: 30 minutes
Cook time: 1 hour 15 minutes
Total time: 1 hour 45 minutes
Ingredients
- 1 medium head green cabbage
- 1 pound ground pork
- 1/2 cup uncooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups canned crushed tomatoes
- 1 cup water or broth
- 1 tablespoon vegetable oil
- Sour cream for serving (optional)
Instructions
- Step 1. Bring a large pot of water to boil. Carefully separate cabbage leaves and blanch in boiling water for about 2 minutes until soft but still firm. Drain and set aside.
- Step 2. In a skillet, heat oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Let cool slightly.
- Step 3. In a large bowl, combine ground pork, rice, cooked onion and garlic, egg, paprika, salt, and pepper. Mix well.
- Step 4. Lay one cabbage leaf flat. Place about 2 tablespoons of the pork mixture near the stem end. Fold sides over filling and roll up tightly. Repeat with remaining leaves.
- Step 5. In a large pot, layer some crushed tomatoes on the bottom. Arrange cabbage rolls seam side down over the sauce.
- Step 6. Pour remaining crushed tomatoes and water or broth over the rolls. Bring to a simmer, cover, and cook gently for about 1 hour until cabbage is tender and filling is cooked through.
- Step 7. Serve hot, with a dollop of sour cream if you like.
Tips for Success
- To make rolling easier, trim the thick vein at the base of each cabbage leaf before filling.
- You can soak the rice in warm water for 10 minutes before mixing to speed up cooking inside the rolls.
- If you prefer a thicker sauce, simmer uncovered for the last 15 minutes.
- Leftovers reheat well and the flavors deepen after a day.
Variations & Substitutions
- Use ground beef or a mix of beef and pork instead of just pork.
- Add a pinch of caraway seeds or marjoram for a more traditional Hungarian flavor.
- Swap white rice for cooked barley or even quinoa for a different texture.
- Try finishing with a sprinkle of grated cheese before serving.
