Hungarian Stuffed Cabbage
Hungarian Stuffed Cabbage features tender cabbage leaves filled with a savory mixture of rice, lean beef, vegetables, and herbs, then baked in tomato sauce. This hearty dish offers rich flavors with a hint of paprika, making it perfect for family dinners or special occasions seeking comforting, flavorful cuisine.
Ingredients
- 1 large green cabbage ⓘ
- 1 small onion ⓘ
- 1 shallot ⓘ
- 2 egg whites
- 1 clove garlic
- 1 carrot ⓘ
- 1/2 cup parsley ⓘ
- 1/2 cup brown rice ⓘ
- 1/2 pound ground extra lean beef ⓘ
- 1/4 cup bread crumbs ⓘ
- 1 teaspoon low sodium vegetable seasoning ⓘ
- 1/4 cup salt-free tomato juice ⓘ
- 2/3 cup frozen peas ⓘ
- 16 ounces tomato sauce or Italian plum tomatoes in puree ⓘ
- 3 ounces frozen unsweetened fruit juice concentrate ⓘ
- 1/2 teaspoon Hungarian paprika
- Chopped fresh parsley (for garnish) ⓘ
Instructions
- Core the cabbage and cook it in boiling water until barely tender.
- Drain and separate 12 large leaves and trim ribs.
- Combine grated onion, minced shallot, egg whites, minced garlic, shredded carrot, and chopped parsley until thoroughly blended.
- Mix the onion mixture with partially cooked brown rice, ground beef, bread crumbs, vegetable seasoning, and tomato juice using a fork.
- Add frozen peas to the mixture and stir to combine.
- Place 1/3 cup of the mixture in each cabbage leaf and roll up, tucking in sides.
- Shred the remaining cabbage and sprinkle it in the bottom of a 2-quart casserole dish.
- Arrange the cabbage rolls seam-side down in the casserole, packing them tightly.
- Pour tomato sauce or pureed tomatoes over the rolls, then cover and bake until cooked through.
Nutrition & Diet Analysis (per serving)
790
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).