Hungarian Stuffed Cabbage
This Hungarian Stuffed Cabbage is a beautiful hearty dish featuring pork and rice encased in cabbage covered in a tomato sauce.
Ingredients
- 1 medium head of cabbage you'll need roughly 10 leaves
- 2 tbsp oil
- ½ large yellow onion minced
- 4 garlic cloves minced
- 1 lb ground pork
- ½ cup long grain rice
- 2 tsp Hungarian paprika
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 egg
- 2 cups water
- ¼ cup tomato paste
- ½ lb sauerkraut
Recipe Instructions
- Using a pairing knife, remove the core of the cabbage. Fill a large pot with water and bring to a boil. Place the cabbage inside and let it simmer for a few minutes. Using tongs, gently remove 10 outer leaves and place in a bowl of cold water.
- Add the oil to a skillet over medium high heat. Add the chopped onion and season with a little salt and pepper. Cook 5 - 7 minutes and then add garlic. Cook for another minute then remove from the heat. Transfer to a large mixing bowl to cool.
- In the bowl with the garlic and onions, add ground pork, rice, 1 tsp of paprika, salt, pepper, and egg. Mix gently with your hands.
- For the sauce, whisk together 2 cups of water with tomato paste, 1 tsp of paprika, and most of the sauerkraut.
- Preheat oven to 350℉. Spread ½ cup of sauerkraut into the bottom of a large cast iron skillet. Place a cabbage leaf into the dish and add roughly ½ cup of filling to the center. Bring the edges in and roll, leaving the seam side down. Repeat until filling is gone.
- Pour the sauce over the rolls into the cast iron. Cover with foil and bake for 1 hour. Remove from the oven and allow to cool 15 minutes.
Nutrition
Calories: 329kcalCarbohydrates: 17gProtein: 16gFat: 22gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.02gCholesterol: 82mgSodium: 782mgPotassium: 448mgFiber: 2gSugar: 2gVitamin A: 549IUVitamin C: 9mgCalcium: 44mgIron: 2mg
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