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Hungarian Stuffed Cabbage

Hungarian Stuffed Cabbage

My story with my bubbe’s stuffed cabbage begins before I did. When my mother was pregnant with me, she’d go over to bubbe’s house at least once a week, maybe more, and have her stuffed cabbage for dinner. You could say, and she occasionally did, that I’m made from bubbe’s stuffed cabbage.
When I was little, we’d have it about once a week and I refused to eat the cabbage, little did I know the power in that steamed vegetable. 
Now, when you you go over the recipe below, you might think the sauerkraut an odd addition, trust me, it makes the dish. 

  • Small head of cabbage
  • 1/2 bottle of sauerkraut
  • 1 1/4 pounds ground beef
  • 1 medium yellow onion, chopped finely
  • 1 egg
  • salt, pepper, paprika to taste
  • 1/4 cup cooked white rice
  • 1 large can of crushed tomatoes
  • 1 can tomato paste

Ingredients

Directions

  1. Take off leaves of cabbage, one by one, about 6 total
  2. Put them into a pot of boiling water. Let the leaves cook for 5 minutes to soften. Drain water and set leaves aside.
  3. In a bowl, hand mix the ground beef, egg, onion, rice and spices.
  4. Put sauerkraut at the bottom of the pot so the rolled up cabbages won’t stick or burn.
  5. After stuffing your cabbage leaves with the mixture, put them into the pot and cover with sauerkraut.
  6. Add water to cover your stuffed cabbages and put the put on medium low heat for one hour. Do not stir!
  7. Add more salt, pepper, tomato paste, crushed tomatoes and paprika to give the mixture a deeper color.
  8. After an hour, most of the water should have cooked off. Serve and enjoy!