Hungarian Style Stuffed Cabbage
- Level: Easy
- Yield: 8 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 332
- Total Fat
- 20
- Saturated Fat
- 8
- Carbohydrates
- 22
- Dietary Fiber
- 7
- Sugar
- 9
- Protein
- 19
- Cholesterol
- 93
- Sodium
- 878
- Total: 2 hr 20 min (includes cooling time)
- Active: 50 min
Ingredients
1 large head green cabbage, cored
Kosher salt and freshly ground black pepper
4 strips bacon, small diced
4 cloves garlic, minced
1 onion, small diced
3 tablespoons Hungarian smoked paprika
1 cup ground beef
1 cup small-diced smoked ham
1 cup ground pork
1 cup cooked rice
2 large eggs, beaten
1 1/2 cups sauerkraut
One 28-ounce can diced tomatoes
1 tablespoon caraway seeds
1 tablespoon tomato paste
1 cup sour cream
1/2 cup milk
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
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.