|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 5g||18%|
|Total Sugars 8g|
|Vitamin C 109mg||547%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This Hungarian stuffed cabbage roll recipe is made with sauerkraut, ground beef, and ground pork. With light seasoning and with tomato juice and sour cream sauce added, the combined flavors emerge together for a delicious and flavorful meal. You can make the stuffed cabbage rolls ahead of time (see how below the recipe) and have them ready for those special occasions or when you're expecting company or for a warm, comforting meal for the family during the winter months.
The hardest part to prepare these is getting the cabbage leaves ready for stuffing. We've provided a great tip below the recipe on how to make this part easier for you.
Serve these cabbage rolls with sauerkraut on top of a bed of rice or mashed potatoes, with boiled potatoes, or on their own accompanied by some homemade rolls.
1 large head cabbage, cored
1/2 pound ground pork
1 pound lean ground beef
1/4 cup coarsely chopped onion
1 cup cooked rice
1 large egg, beaten
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon paprika
2 cups sauerkraut, rinsed and drained
2 cups tomato juice
1 cup water
1 cup sour cream
Gather the ingredients.
Place the cored cabbage head in a large bowl; pour boiling water over to cover. Let stand for about 5 minutes, or until the cabbage has wilted. Drain and carefully remove the whole leaves. Trim off the heavy stem and flatten leaves somewhat.
Combine ground meats, chopped onion, rice, egg, salt, pepper, and paprika.
Put about 2 tablespoons of this meat and rice mixture on each cabbage leaf; fold sides in and roll up. Secure rolls with toothpicks if desired. Place the cabbage rolls seam-side down in the slow cooker.
Spread the drained sauerkraut over the rolls.
Combine the tomato juice and water and pour over the cabbage rolls.
Cover the pot and cook on low for 6 to 8 hours.
Remove the cabbage rolls to a warm platter.
Blend 1/2 cup of the broth with the sour cream; pour over cabbage rolls.
Serve and enjoy!
Freeze the head of cabbage and then let it defrost overnight in the freezer. The leaves will peel off easily and they'll be soft enough to roll.
How to Store
Leftover cooked cabbage rolls can be placed in the refrigerator in an airtight container, or wrapped in aluminum foil where they will keep for three to four days.
Make Ahead and Freeze
Get a head start on these cabbage rolls, and make them ahead of time, and put them in the freezer. Simply make them and place the raw cabbage rolls on a parchment-lined baking sheet, and put them in the freezer. Once they're frozen, put them in a zip-top freezer-safe bag. They will last for up to a month in the freezer. To prepare: Thaw in the refrigerator and follow directions for putting in the slow cooker and adding the sauerkraut and sauce, then cook.