Hungarian Stuffed Cabbage Rolls

Hungarian Stuffed Cabbage Rolls

from mygourmetconnection.com
225 min
30 servings

Our family recipe for Hungarian Stuffed Cabbage Rolls uses a filling of ground meat and rice and a thick tomato sauce flavored with sauerkraut and bacon.

Ingredients

  • 2 to 3 medium heads cabbage
  • 2 tablespoons olive oil
  • 1 medium onion (finely chopped (about 1 cup))
  • 4 cloves garlic (finely chopped)
  • 1/2 cup uncooked long grain white rice
  • 1 lb ground pork
  • 1 lb ground beef
  • 1-1/2 to 2 teaspoons salt (see recipe notes)
  • 3/4 teaspoon black pepper
  • 2 lbs sauerkraut (rinsed, drained and squeezed dry)
  • 1 can (26 to 28 ounce diced tomatoes, undrained)
  • 1 can (6-ounce tomato paste)
  • 3 to 4 cups tomato juice (divided)
  • 4 strips hardwood smoked bacon

Directions

  1. 1

    There are two different methods for preparing the cabbage leaves for rolling.

  2. 2

    One is to core the cabbage and steam the whole heads until tender. The other is to freeze the raw heads of cabbage in advance.

  3. 3

    The leaves will soften as they defrost, eliminating the need for steaming. The freezer method is much easier, but you do need to plan two days ahead.

  4. 4

    Rinse the heads of cabbage and peel away the 2 outermost leaves and discard them.

  5. 5

    Remove the cores and 2 outermost leaves from each head of cabbage.

  6. 6

    Continue preparing the cabbage leaves for rolling by removing them from the heads, layer by layer. Set the leaves aside, blotting any excess moisture with a kitchen towel as you work.

  7. 7

    Heat the olive oil in a large pan over medium heat. Add the onion and sauté until soft and translucent, 3 to 5 minutes. Add the uncooked rice and stir until nicely coated with oil. Continue cooking, stirring continually, for about 2 minutes, then add the garlic.

  8. 8

    To roll the cabbage, place a leaf, inner side up on a towel. Place 1-1/2 to 2 tablespoons of the meat mixture at the bottom, center of the leaf (see photo above).

  9. 9

    Once you've used up all of the meat, take what's left of the cabbages along with the trimmed veins and ends, chop them roughly and place them in a very large bowl.

  10. 10

    Preheat the oven to 350°F. Coat a large pot or Dutch oven (7 to 8 quart - see notes) with nonstick spray. Place a 3/4-inch thick layer of the chopped cabbage-sauerkraut-tomato mixture in the bottom. Layer some cabbage rolls on top, keeping them 1/2-inch or so from the sides of the pot. It's fine for them to be close together.