Hungarian Cabbage Roll
Hungarian cabbage rolls feature tender cabbage leaves filled with seasoned ground beef and rice, baked in a flavorful tomato and sauerkraut sauce—comforting and hearty for any meal.
Ingredients
Instructions
- Remove outside leaves of cabbage enough to make approximately 10 rolls.
- Blanch cabbage leaves in boiling water until pliable.
- Drain the cabbage leaves.
- Mix beaten eggs, chopped onion, minced garlic, salt, paprika, and pepper.
- Roll approximately 1/2 to 2/3 cup of meat filling in each cabbage leaf and tuck in ends to seal.
- Mix uncooked rice, sauerkraut, chopped tomatoes, and tomato soup.
- Place 1/4 of the mixture in the bottom of a Dutch oven.
- Lay the cabbage rolls on top of the mixture.
- Cover the rolls with the remaining tomato mixture.
- Pour chicken broth over the top.
- Cover and cook on the stove or in the oven for 2 hours.
- Lift out the cabbage rolls and place on a plate or shallow casserole.
- Top with the sauce from the pot.
Nutrition & Diet Analysis (per serving)
543
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).