Hungarian Cabbage Rolls … Heaven In My Belly

I love my friend Agota! She brought me these little bundles of joy one night and I’ve been hooked ever since. So much so, that I’ve made this recipe five times already!

1 lb each of ground pork and beef

1 cup long grain brown rice, uncooked

1  head green cabbage

1 large onion

Salt n pepa

2 tsp Hungarian paprika

28 oz Sauerkraut

2 ham shanks

28 oz tomato juice

2 cups water

First stop, core the cabbage.

This step is dangerous so be careful not to slice off any fingers. No joke. Scoop out all the innards and place to the side.

Boil head of cabbage for 15 minutes to soften the leaves.

Peel the leaves once the cabbage is cool enough to handle.

Trim the thick vein in the middle and place to the side as well. We will be wasting nothing with this recipe.

Grab a bowl and mix beef, pork, onion, salt n pepa and rice.

Mix it well.

Grab a chunk of the mixture and place on a cabbage leaf. Roll it up.

So here is where I was so consumed with stuffing and rolling I forgot to take some snaps. Oopsie. Pretty much roll meatballs until you run out of cabbage. Stack in a pot. If you end up with extra meat just roll them into meatballs and toss into the pot also. Take the cabbage you saved and cut into little pieces. Throw those into the pot too. Top with the sauerkraut. Let’s continue with some visual. Mix paprika into the tomato juice and pour into the pot.

Add 2 cups of water or enough to cover the rolls.

Cut the shanks into little bits and throw on top.

Cover and cook on low for 3 hours. If the rice is not fully done, cook for 30 more minutes. Plate and eat warm.


From Hungarian Cookbook.


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