Recipe courtesy of Geoffrey Zakarian
Hungarian Style Stuffed Cabbage
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- Level: Easy
- Total: 2 hr 20 min (includes cooling time)
- Active: 50 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 332
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 93 mg
- Sodium
- 878 mg
- Level: Easy
- Total: 2 hr 20 min (includes cooling time)
- Active: 50 min
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 332
- Total Fat
- 20 g
- Saturated Fat
- 8 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 7 g
- Sugar
- 9 g
- Protein
- 19 g
- Cholesterol
- 93 mg
- Sodium
- 878 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Boil the cabbage head in salted water until the leaves can be removed easily, about 4 minutes. Separate 12 of the largest leaves. Remove the thick stem in the center of each, not cutting through the entire leaf.
- Render the bacon in a medium saute pan over medium heat until crispy, about 6 minutes. Use a slotted spoon to transfer bacon to a large mixing bowl, leaving residual fat in pan.
- Add garlic, onion and paprika to pan and cook until garlic and onion have softened, about 4 minutes. Season with salt and pepper, then transfer to bowl with bacon and let cool to room temperature.
- Fold in the beef, ham, pork, rice and eggs. Season with salt and pepper.
- Place 1/3 cup of the mixture at the tip of a cabbage leaf. Roll up, tucking in the sides to seal the filling within the cabbage leaf. Repeat with the remaining filling mixture and cabbage leaves.
- Combine canned tomatoes with their juice, sauerkraut, caraway seeds and tomato paste in a small bowl.
- Transfer half of the tomato mixture to a medium Dutch oven and spread it across the bottom. Place the stuffed cabbage on top, followed by the remaining tomato mixture. Bring to a simmer, then partially cover and transfer to the oven. Bake 1 hour.
- Meanwhile, whisk together the sour cream, milk, Dijon and dill.
- Drizzle the sour cream sauce over the cabbage. Serve.
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