Our family recipe for Hungarian Stuffed Cabbage Rolls is an authentic family version, modified by four generations of Hungarian-American cooks.
We use a simple combination of ingredients that includes a filling made from a blend of ground pork, ground beef and rice and a thick tomato sauce flavored with chopped cabbage, sauerkraut and a few strips of bacon.
The rolls are then layered with the tomato sauce in a Dutch oven and baked for several hours to allow the rich flavors to develop.
Each generation of our family has adapted this recipe a bit to suit their individual tastes and the availability of ingredients.
While our version of Hungarian stuffed cabbage may not correspond exactly with those of other families or ones you’ll find in Hungarian cookbooks, the flavors remain true to those that my great-grandmother served at her table after emigrating to the U.S. from Hungary more than one hundred years ago.
What To Serve With Stuffed Cabbage Rolls
To really enjoy the cabbage rolls and their chunky sauce, serve over mashed potatoes or with buttered dinner rolls for dipping.
Also, although not traditionally Hungarian, we find applesauce is a great thing to serve on the side.
It’s also worth noting that stuffed cabbage is one of those dishes that develops more flavor as it sits. Leftovers always taste better, so if you plan to serve this to company, consider making the dish a day or so in advance.
More Hungarian Favorites
While you’re here, you may want to check out another of our favorite family recipes – Hungarian Cabbage Noodles.
It’s a simple, delicious side dish that goes great with main dishes like roast pork and chicken. Cabbage Noodles are also a good choice for a company dinner because they too can be made ahead.
PrintHungarian Stuffed Cabbage Rolls
Our family recipe for Hungarian Stuffed Cabbage Rolls uses a filling of ground meat and rice and a thick tomato sauce flavored with sauerkraut, cabbage and bacon.
- Prep Time: 1 hour
- Cook Time: 2 hours 45 minutes
- Total Time: about 4 hours
- Yield: 30 to 40 rolls
- Category: Main Dish
- Cuisine: Hungarian
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
Instructions
There are two different methods for preparing the cabbage leaves for rolling.
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.
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.
Prepare The Cabbage Using The Freezer Method:
- Rinse the heads of cabbage and peel away the 2 outermost leaves and discard them.
- Pat each head dry and wrap them tightly with plastic wrap.
- Place the wrapped heads in a freezer bag and freeze until solid, 12 to 18 hours (depending on your freezer).
- Allow at least 24 hours for the cabbages to defrost in the refrigerator. Be sure to place a shallow pan under them as they release a lot of water as they thaw.
Prepare The Cabbage Using The Steam Method:
- Remove the cores and 2 outermost leaves from each head of cabbage.
- Add 2 to 3 inches of water to a large pot fitted with a steaming rack.
- Bring the water to a boil and place a head (or two if the pot is large enough) of cabbage in the pot.
- Cover and steam for 12 to 15 minutes, or until the leaves are tender and pliable enough to separate and roll. 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.
Trim the cabbage leaves:
- 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. Depending on the diameter of your cabbages, you will need between 30 and 40 leaves to accomodate the quantity of meat in this recipe. Reserve the remaining cabbage for chopping.
- To ensure easy rolling, it’s best to pare away the thickest portion of the center vein of each cabbage leaf. To do this, turn each leaf outer side up and insert the point of a paring knife just under the thinnest part of the center vein.
- Slice away the thick portion of the vein, being careful not to make holes in the leaf (see photo below). Reserve the veins for chopping.
Prepare the filling:
- 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.
- Continue to sauté until the rice is lightly toasted and golden in color, 3 to 4 minutes more. Be sure to stir continually to prevent the garlic from browning. Remove from the heat and set aside to cool for about 10 minutes.
- Place the pork and beef in a large bowl. Add the salt, pepper and the cooled onion-rice mixture. Using your hands, combine thoroughly, making sure that the seasonings and rice are evenly distributed throughout the meat.
Make the cabbage rolls:
- 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. Roll up, using just enough pressure to make a firm roll without splitting the leaf.
- Using a paring knife, trim away the sides of the cabbage leaf, leaving about 3/4-inch of unfilled cabbage on either side for tucking in (see photo below). Set aside the trimmings for chopping.
- Using your thumb and middle finger on either side of the roll, gently tuck the ends of the cabbage into the meat mixture, forming sort of a dimple on each end. Set the finished rolls aside as you work.
Prepare the sauce:
- 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.
- Add the sauerkraut and, using your hands, mix well.
- Add the diced tomatoes, tomato paste and 1 cup of the tomato juice. Combine thoroughly.
Bake the cabbage rolls:
- 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.
- Add another, thinner layer of chopped cabbage, then more cabbage rolls, repeating as needed, finishing with a layer of chopped cabbage.
- 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. It is not necessary for the rolls or chopped cabbage to be submerged in liquid.
- Lay the bacon strips over the top and cover tightly. Bake for 2 hours, checking midway through the cooking time to see if more tomato juice is needed to keep the rolls moist.
- After 2 hours, test for doneness by cutting one of the cabbage rolls in half and tasting to see if the rice is tender. If not, return the pot to the oven for an additional 30 minutes to 1 hour.
Notes
Recipe Notes:
You’ll note that the only seasoning listed in our instructions is added to the meat-rice mixture. The diced tomatoes and tomato juice contain quite a bit of salt as does the bacon that’s layered on top, so resist the urge to add more than we call for. A few extra grinds of black pepper can’t hurt though.
Regarding cooking vessels – we cook our stuffed cabbage in a 7-1/2 quart Dutch oven, but any large pot or casserole will do. The important thing is to cover it tightly, so if you don’t have a tight fitting lid, use heavy duty aluminum foil and be certain to check for excessive evaporation.
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. We welcome constructive feedback about recipe variations and family traditions, but insulting, purely contradictory comments will not be published.
Lexie Logan says
Cabbage rolls are one of those comfort foods that are TOTALLY worth the work. This recipe tastes just like I remember from my childhood. Delicious!
★★★★★
Lynne Webb says
Hi Lexie,
You’re right – they are worth the work. Plus, unless you’re feeding a really big crowd, you end up with more than one meal!
Stephen Pring says
Overall. it’s a good recipe. Oregano in the filling or the layering mixture would go a long way to making this dish better.
★★★
Lynne Webb says
Hi Stephen,
The addition of oregano is purely a matter of taste, but it is NOT a seasoning used in Hungarian Stuffed Cabbage and I wouldn’t be inclined to add it to the ingredient list.
Rachel C. says
I made this recipe the other day and it tasted just like I remember my aunt’s stuffed cabbage did. It’s the first time I ever made it. I used the freezer method for the cabbage and following your directions I was able to make the rolls so they didn’t fall apart. Success!!
★★★★★
LIZ says
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!
★★★★★
Lynne Webb says
Hi Liz,
You make a good point about buying cabbage at just the right size and freezing it. I usually just buy my cabbages just a few days ahead, but now I’ll pay more attention and pick those perfectly sized heads when I see them. Thanks for sharing.
Sharon says
Lynne,
I left a comment previously which you kindly replied to! Just a follow up on some learnings I have had since then. Indeed – your advice on using caution in adding seasonings is spot on. I decided to get adventurous and add dill, marjoram and – even fresh green pepper slices having seen these suggested in other cabbage roll recipes. Although the taste wasn’t awful – it was definitely not to my preference. The taste tradition which I grew up with is really the essence of simplicity and the wonderful flavor that is developed over a few days of letting the flavors blend. Truly better than any added seasonings! Bottom line – your advice was perfectly accurate!
Lynne Webb says
Hi Sharon,
Thanks for taking the time to share your experience with trying additional seasonings in the cabbage rolls. I agree that less is more when it comes to the flavors in this dish.
A note on the green pepper though: Occasionally when my grandmother was making stuffed cabbage she would make extra of the meat mixture and stuff a few small green peppers with it. She’d put them in a separate small casserole, cover them with a bit of the chopped cabbage/sauerkraut/tomato mixture and bake them alongside the pot of cabbage rolls. They were delicious done that way. I’d forgotten all about that until you mentioned the pepper slices!
Beth says
I also have a Hungarian background and was taught to add sauerkraut (most of my friends did not) I was also taught to add the dill weed and tomato sauce. This is the closest recipe I have seen to my great grandmothers thanks for sharing
Lynne Webb says
Hi Beth,
Thanks for sharing the notes on adding dill. My family used lots of dill in other dishes, but never stuffed cabbage. I’m going to give it a try!
Charles J Arik says
No garlic in mine but 1/4 to 1/2 c parsley.
★★★★
Kris says
It has been a few years since I have made cabbage roll recipe verbally passed down from my great grandmother who was Hungarian. 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. I have not previously sauted the rice with the onion mixture, great idea. Adding the bacon on top is also new for me, they are baking right now so looking forward to trying in a few hours.
Thanks for posting your recipe.
Happy New Year!
Lynne Webb says
Hi Kris,
Hope you enjoyed the stuffed cabbage – Happy New Year to you as well!
Maxine M says
I made these cabbage rolls yesterday. They are definitely the best I’ve ever made . I used a jar of pickled cabbage leaves that I rinsed under cold water and I didn’t have tomato juice so I used a 28 oz can of whole tomatoes and about a cup of chicken broth that I put in the blender to mix. Everything else was exactly as the recipe called for. A sure keeper!!!
★★★★
Lynne Webb says
Hi Maxine,
So glad you enjoyed the recipe. Combining the whole tomatoes and chicken broth was a great idea! Thanks for sharing it.
Sharon says
Your recipe was a great find! And – helped me gain confidence to try variations in the one I use now. So very similar. My grandparents were from what is now Eastern Slovakia but I was always told much of the food they prepared was Hungarian!
On another note – I tried substituting the riced cauliflower for the rice and it worked perfectly.
Thanks for the great recipe!
Lynne Webb says
Hi Sharon,
I’m so glad you found the recipe helpful in creating your own version of the dish. Adding the riced cauliflower is a fantastic idea – thanks so much for sharing it. I will definitely give it a try.
Colleen says
My grandmother was from Hungary, and her cabbage always had tomatoes, and our family never never eats it with sour cream…though that sounds really good! My uncle came over in ’56, and he likes my cabbage, so I think I’m good on authenticity!
Donna Rosnek says
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. That’s all I remember and no one in my family has the recipe, very sad. But this sounds like a good one to use as a base. Thanks
Lynne Webb says
Hi Donna,
I hope you enjoy the recipe if you decide to give it a try.
Vicki says
Does anyone know if I can substitute brown rice for the white rice?
Lynne Webb says
Hi Vicki,
I don’t see any reason why you can’t use brown rice in this recipe, but it generally requires more cooking time than white. Just allow for extra time in the oven and have some additional tomato juice on hand in case the cabbages need a bit more liquid to stay moist.
mike mcbride says
hello ,,i was just reading some comments about making sauerkraut . i want to try this recipe but want to know if its possible to use a pressure cooker instead of a crock pot as i don’t have one ?
Lynne Webb says
Hi Mike,
Thanks for commenting. You don’t need a slow cooker for our recipe – we bake our stuffed cabbage in the oven. Also, I wouldn’t recommend cooking this dish in a pressure cooker. Since the cabbage leaves need to be tender and soft in order to roll them, I fear they would break down too much under pressure. Hope this helps.
mike mcbride says
thank you for your reply lynne . i did bake them in my oven , i followed the recipe as best i could , but i am retired , an live in the philippines , and its very hard to find some of the things i need in some of the stores here in this small town , i would have to go to manila to some of the bigger stores or markets , but i cooked my rice in a rice cooker , an added some sauteed chopped onions , and as i didn’t have any tomatoe paste or sauce , i used some hunt’s pizza sauce , for just a little bit of zingy taste , but couldn’t add any sauerkraut as i didn’t have any ,,but will try to make some home made kraut . So with all that said , it really turned out very good , its just me and my daughter here ,as my philippina wife passed away in 2003 from brain tumor , and my daughter said it was really very good tasting . So thank you for replying and i will be trying many more of your recipe’s , as i love to cooking different meals for me and my daughter . again ,,thank you lynne .
Lynne Webb says
Hi Mike,
So glad you enjoyed the recipe. It sounds like you made some smart substitutions and I’m sure you captured all the essential flavors of the dish. The sauerkraut just adds a little extra tang to the recipe – it’s not essential. I wouldn’t go out of my way to make homemade unless you want to use it for other things too.
Pat Gray says
I didn’t have tomato soup so looked around my pantry for something I could substitute. Whisky Willie’s Bloody Mary Mix screamed out to me….my goodness it was a good addition! ( I used the non-alcohol version) The spices added just the right kick to the dish. I will always use this now instead of the bland tomato soup….or at least as and addition to the soup.
Lou says
Yet one more variation to consider. Our family recipe called for pork butt as the only meat ingredient, cut into small cubes. We also cooked on the stove top. I see no problem though, with using bacon in my next batch. Thanks for posting your recipe.
Lynne Webb says
Hi Lou,
Using pork butt is a new variation to me. I bet the flavor is great and the texture must be nice too – very tender. Thanks for sharing the info.
Gloria Woodward Medve McLain says
My mother was Hungarian and from what she told me that Hungary had many villages or towns whereas each village had their own way of preparing the food. Many cooks used what they had available it very similar.
Lynne Webb says
Hi Gloria,
What your mother said makes perfect sense. I’m sure many of the traditional Hungarian recipes have regional variations that make the best use of local ingredients. Thanks for sharing that information with us.
Duane Mitch says
I love some of the tips for this recipe. I have learned from my Hungarian mother and grandmother how to make this wonderful dish. Over time I have changed up their version a little. I use tomato soup ,Fresh canned if I have it, any other tomato sauce if soup is not available.
I learned from a polish lady to prepare pork neck bones a day ahead (crockpot), and this has become another layer of flavor to my pot. Kielbasa, if I have it goes in too. Sometimes a green pepper stuffed within the pot adds another hidden surprise. Mom always did this because there was always a green pepper in the fridge which needed to be used. And my favorite addition has been a prepared and purchased Paprika Paste added to the sauces, WOW!
I’ll have to try the freezer method, never heard of this. Not sure I would like the bacon on top, unless it is the “hard to find” paprika smoked bacon. That I might try. My wife (Polish) has taught me that a little sour cream served along side can be tasty. I agree, Applesauce is a great side. I have always cooked on the stove top, but might try the oven method next time.
Sorry to be so wordy, but this is really close to my heart making this dish. Thanks Brother for turning me on to this web site.
Liz says
Eva, I know what you mean. My parents came to the US in 1956 and they never used tomatoes or tomato paste or baked it. We always cooked it on the stove and she used a 22 Quart pot and a 15 Quart pot. It took forever to make. Also never used bacon if we had we would use Hungarian kolbász, which we can’t find. So she would use smoked Turkey Legs for added flavor.
Marian Pinter says
You can purchase good Hungarian Kolbasz from Bende Inc. in Illinois, look it up on line. They have several Hungarian meats & products from Hungary. I’ve shopped there, also by catalog. I highly recommend this company. My husband came here in 1956, he taught me how to cook authentic Hungarian.
Lynne Webb says
Hi Marian,
Thanks so much for letting us know about Bende Inc.
I spent some time exploring the site and plan to order a few things. It’s a great resource and I’m including their link here for anybody who’d like to check it out: http://www.bende.com
Eva says
I am Hungarian and I can tell you that this is not a Hungarian cabbage roll recipe. Hungarians do not use tomatoes or tomato paste in their cabbage rolls. They use sauerkraut and sour cream which this recipe does not include.
Lynne Webb says
Hi Eva,
Although we appreciate your opinion, I simply have to disagree. There are recipes for cabbage rolls that do not include tomatoes or tomato sauce, but there are many that do, including the basic recipe for Töltött Káposzta from “George Lang’s Cuisine of Hungary” (Random House 1971, 1994). Our basic recipe was handed down from great-grandmothers on 2 sides of the family – both of whom emigrated to the US from Hungary prior to 1910.
Diane says
I like to put cabbage in a grocery store plastic bag and microwave until tender. When semi tender leave in bag and let cool. I do this the day before making the rolls and refrigerate the cooked, cooled cabbage. So much easier to roll.
Lynne Webb says
Hi Diane,
Thanks for sharing the tip. It sounds like a great idea!
Barb Hunt says
How long do you microwave cabbage?
Diane says
Depends on the size of the cabbage . I usually microwave for two minutes test and remove outer leaves as they are done. If I am busy just let it run ten minutes let it cool then remove the leaves.
Billy says
There is a little hungarian trick to this. it will help you prevent from burning yourself while making this dish. the trick is to freeze the cabbage before you start making the dish. prepare the cabbage heads as written the night before. just dont continue the steps. put the cabbage heads in the freezer and let them set over night. this way when you put the rest of it together the following day. you wont burn yourself in the process. learned this from my grandma Julie who came to the USA from Hungary during the war. she was 12 at the time.
Lynne Webb says
Hi Billy,
We’ve tried freezing the heads of cabbage ourselves and you’re absolutely right, it does make the whole job easier. The only point we would like to add is that you need to allow the cabbage time to defrost before attempting to make the rolls.
Marian Pinter says
I’ve tried freezing the cabbage, yes, it’s much easier, but I find it is a little “leathery” in my rolls.
Lynne Webb says
Hi Marian,
Thanks for sharing that info on freezing. I haven’t noticed that problem myself, but I’ve found that at certain times of year the cabbage available from our local supermarket can be really tough. I actually threw out a batch of coleslaw I’d made because the cabbage was so chewy. I wonder if something like that could be a factor.