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Stuffed Cabbage Rolls
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Prep Time:
25 minutes
Cook Time:
90 minutes
Total Time:
115 minutes
Cozy Hungarian cabbage rolls filled with savory pork, rice, and spices, simmered in a flavorful tomato sauce.
Ingredients:
  • 2 pounds sauerkraut (preferably a good brand, such as Bubbies , that you would find in the refrigerated section of your grocery store)
  • 1 large head green cabbage
  • 2 tablespoons extra virgin olive oil
  • 1 cup minced onions
  • 1/4 teaspoon minced garlic
  • 1 pound ground pork
  • 3/4 cup cooked white rice (from about 1/4 cup of dry rice)
  • 2 large eggs, lightly beaten
  • 2 tablespoons sweet Hungarian paprika (or plain paprika if your market doesn't offer a choice)
  • 1/8 teaspoon dried marjoram (can sub oregano)
  • 1 teaspoon Kosher salt
  • Freshly ground pepper
  • 1 cup tomato purée
  • 1 cup full-fat sour cream
Instructions:
  • Prepare the sauerkraut by giving it a refreshing rinse in cold water, then gently squeeze out any extra moisture before setting it aside.
  • Prepare the cabbage: Boil a pot of water with 1 tablespoon of salt per every 2 quarts. Submerge the whole green cabbage in the boiling water, cover, and simmer for 10 to 15 minutes. Drain and cool slightly. Gently separate large leaves and pat them dry on paper towels. Reboil any inner leaves that are not tender enough to bend easily.
  • In a large skillet over medium-high heat, heat olive oil until shimmering. Add onions and sauté until translucent and starting to caramelize. Stir in garlic and cook for 30 seconds. Take off the heat.
  • Prepare the pork mixture: Combine ground pork, cooked rice, beaten eggs, paprika, marjoram, cooked onions and garlic, salt, and a few grinds of black pepper in a large bowl. Mix gently with clean hands or a wooden spoon until just combined.
  • Prepare the cabbage rolls: Take a blanched cabbage leaf and add a generous amount of the pork filling in the center. Fold the sides of the cabbage over the filling, starting from the thick end, then roll it up tightly. Continue this process with the remaining leaves until all the filling is used up.
  • Spread drained sauerkraut evenly in a 5 or 6 quart thick-bottomed pot. Layer cabbage rolls on top of sauerkraut.
  • Simmer the rolls: Combine water and tomato purée, and pour over the cabbage rolls. Bring to a boil over high heat, then reduce to low, cover, and simmer for one hour.
  • Prepare the sauce: Transfer the stuffed cabbage rolls onto a warm dish. Gradually mix the sour cream into the sauerkraut in the pot. Simmer for 5 minutes.
  • To Serve: Gently transfer the luscious sauerkraut sauce onto a serving platter using a slotted spoon. Place the stuffed cabbage rolls on top of the sauerkraut, drizzle some sauce over them, and serve the extra sauce on the side.

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