Hungarian Stuffed Cabbage Rolls

Ingredients

• 1 large cabbage
• 500g pork mince
• 1 cup cooked rice
• 1 onion, chopped
• 2 garlic cloves
• 1 tbsp paprika
• 1 tsp marjoram
• 1 egg
• 500g sauerkraut, drained
• 1 can chopped tomatoes
• 500ml stock
• 3 tbsp oil
• Soured cream to serve

Instructions

1. Core the cabbage; boil whole 8 minutes; peel off the softened leaves.
2. Mix pork with rice, fried onion, garlic, paprika, marjoram, egg and salt.
3. Place spoonfuls on the leaves; tuck sides in and roll up.
4. Layer sauerkraut at the bottom of a pot; arrange the rolls on top.
5. Add tomatoes and stock to cover.
6. Simmer covered 1.5 hours.
7. Serve with soured cream.

Serving suggestions

• Lovely with crusty bread.

Storage & reheating

Keeps 4 days; freezes well.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions