In a large bowl combine the ground pork with the cooled rice mixture, egg, salt, and pepper. We serve the sour cream on the side together with fried pork sausages.We use the same formula for our stuffed peppers ,another staple of the Romanian Cuisine but also very popular in Italy.Thank you for this Delicious site. Hi Cathy, Remove the cores and 2 outermost leaves from each head of cabbage. Both methods (boiled or frozen) work the same, but boy is the recipe better with pickled cabbage instead!?!?! This is a great recipe. Also never used bacon if we had we would use Hungarian kolbász, which we can’t find. Truly better than any added seasonings! This, says Balazs, is because the original Hungarian name töltött káposzta literally means “stuffed cabbage” in English. Stuffed cabbage is not diet food. thank you for your reply lynne . Be sure to place a shallow pan under them as they release a lot of water as they thaw. Add the uncooked rice and stir until nicely coated with oil. It’s a classic Hungarian dish that takes some time to prepare, but the result? I spent some time exploring the site and plan to order a few things. Balázs Szilágyi runs a popular Hungarian recipe website in English called Spicy Goulash, bringing the colourful cuisine of his homeland to kitchens around the world. I just made this for the first time tonight. I have always cooked on the stove top, but might try the oven method next time. Special Note: Recipes such as this vary from family to family and region to region, and they continue to evolve as they are passed down through the generations, often depending on changes in personal tastes, access to ingredients and sometimes even dietary restrictions. The following recipe comes from Szabolcs-Szatmár-Bereg county located in the north-eastern tip of Hungary. First she would use only veal for the meat but mixed as here with rice (and approximately the same for her stuffed peppers). Saute the garlic, onion, and peppers in the lard until tender. Simmer the onions in 2 tablespoons of fat (or oil) until lightly golden, about 5 minutes. And we use thyme in pork mixture. What kind of rice is used in Hungarian dishes? If it doesn't have a strong flavor, it's no longer good and you'll need to replace it. Adding the bacon on top is also new for me, they are baking right now so looking forward to trying in a few hours. They have fabulous flavor and cabbage was perfect- cooked just the right amount! If you are using pickled cabbage leaves, you may want to rinse them under water to have a less stronger flavour. I will definitely give it a try. Most use tomatoes and make a sauce out of that. Place the stuffed cabbage over the sauerkraut. Our Hungarian recipe was always cooked on the stove with tomato juice my only change to my grandmother’s recipe is to add one jalapeno cut it in half just to give it a little more spice and always used pork and beef and uncooked rice still make it the same way to this day. Add the onion and sauté until soft and translucent, 3 to 5 minutes. Once you’ve prepared your cabbage (either by the freezer or steam method outlined in the printable recipe below), separated the leaves, and made your meat mixture, you’re ready to make your rolls. I’ll have to make it soon. Lynne Webb is the editor, publisher and recipe developer. Remove the cabbage from the water and let drain until it is cool enough to handle. Then roll up the whole cabbage leaf into a tight bundle. Over this, stack the smoked meat and sausage on top of the rolls. delicious. A time consuming endeavor that reaps its reward in affection from loved ones :). I usually microwave for two minutes test and remove outer leaves as they are done. Have you ever had stuffed cabbage rolls with sauerkraut? Set aside the trimmings to be chopped and added to the cooking pot. It may be helpful to remove the cabbage midway through the cooking time, remove a few of the most tender outer leaves and return the head to the pot to finish cooking. Combine thoroughly. I see no problem though, with using bacon in my next batch. Pull up a chair! So glad you enjoyed the recipe. In a bowl, mix 7oz (200ml) of sour cream and 2 tablespoons of flour. It will be a “make again” recipe in my household. That I might try. An active food lover and blogger, he has embarked on a culinary journey to present everything from traditional dishes to vegetarian, vegan and even paleo options! While you’re here, you may want to check out some more of our favorite family recipes: There are two different methods for preparing the cabbage leaves for rolling. Place the cabbage bundles on top of rinsed and drained sauerkraut, add diluted tomato purée, and simmer for an hour. Set aside and let it cool a bit. Thanks for waiting. Arrange the rolls on the bed of sauerkraut... any. When semi tender leave in bag and let cool. Lower flame to simmer approximately 2 hours. never had stuffed cabbage before or Sauerkraut it is absolutely delicious the only thing I would change is to add more seasoning to the pork I will definitely be making again thank you. Your recipe is spot on – my background is also Hungarian ~ years ago I used the steam method to prepare the cabbage leaves but now use the freezing method ~ another thing to consider is if when you shop you find cabbage the size you find acceptable~just pop it in the freezer and prepare it LATER! . Make sure you taste test your paprika before cooking with it in this recipe. (I could have cooked the cabbage a little bit longer before peeling the leaves though…). My Hungarian Grandmother used to place pigs feet on the bottom of the pot, stack the cabbage rolls (she only used round pork, no beef) then top them off with stewed tomatoes and cook on the stove top in a heavy dutch oven. Using your hands, combine thoroughly, making sure that the seasonings and rice are evenly distributed throughout the meat. Your recipe helped me to remember proportions but I only had one large head of cabbage so I just made the rolls a little larger. Pour 2 more cups of tomato juice evenly over the rolls and around the edges of the pot, making sure all the rolls are moistened. Spread out a cabbage leaf on the countertop and roll up into a cylinder, folding in the sides as you roll. What your mother said makes perfect sense. Never boil your cabbage again. We’re here to help you put dinner (and breakfast and lunch) on the table with less stress and more joy. But take 3 hours covered on low. I will have to give this a try soon. Bring to a simmer and cook for 1 hour and 15 minutes. Squeeze out excess moisture and set aside. Cabbage does not need to be boiled first.