Hungarian Cabbage Rolls Recipe

Posted by
Rate It!
Hungarian Cabbage Rolls
Add your photo!
Ingredients
11
Count
Nutrition
430
Calories
Total time
240
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Get out your big turkey roasting pan or other large roasting pan with lid.
  2. Cook both cabbages in boiling water, gently peeling off large outer leaves as they become pliable. Continue peeling off leaves until you have at least 25. Remove cabbage from pots and cool. Core when cool, and save the rest.
  3. In a large mixing bowl, combine ground pork (NOTE: the reason for using a ground shoulder roast is because you want more fat than in normally found in ground pork, but if already ground pork is your only option, go ahead and use it, but mix in about 1/2 cup Crisco or other solid shortening with pork).
  4. So, combine pork, garlic, uncooked rice, and paprika. Add enough hot water to make mixture workable, but not mushy.
  5. Now for your cabbage leaves, lay spine side up on cutting board, and with very sharp knife, trim the spine to make it thinner. Start at the top, in the leaf, and trim very gently until you get to the bottom where you can trim more deeply, to get a uniform thickness. Be careful not to puncture leaf or trim too deeply. This step makes the leaves so much easier to roll. Flip leaves over so that the “cup” side is up.
  6. Once your leaves are ready to roll, place a good 1/2 cup of pork mixture in your hand and shape into an oblong roll, about 1-1/2 inch thick and 3-4 inches long. Place this in center of cabbage leaf and make the roll, folding bottom up, then sides in, then roll to top. (kinda like a burrito) Continue till all filling and leaves are used.
  7. Coarsely chop your remaining cabbage.
  8. Preheat oven to 350.
  9. In bottom of roasting pan, place chopped cabbage and sauerkraut and mix together well. Lay your ham hocks all around, evenly distributed, and kinda poke them down into kraut and cabbage mixture.
  10. Now you place your cabbage rolls on top of all. Stagger placement so that the rolls aren’t directly on top of one another.
  11. Pour hot water over the whole thing, just to barely cover.
  12. Put cover on roaster and bake at 350 for 2-1/2 to 3 hours until your rolls are quite firm.
  13. To Serve, place some kraut cabbage mixture on plate, top with cabbage rolls, usually about 3 per serving, and top with sour cream to taste.
  14. NOTE: You may want to have a 3rd head of cabbage on hand, just in case you can’t get enough leaves off of two to use all your filling.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 430.1 Kcal (1801 kJ)
Calories from fat 100.52 Kcal
% Daily Value*
Total Fat 11.17g 17%
Cholesterol 138.32mg 46%
Sodium 776.06mg 32%
Potassium 1352.4mg 29%
Total Carbs 27.56g 9%
Sugars 7.29g 29%
Dietary Fiber 8.25g 33%
Protein 52.61g 105%
Vitamin C 82.3mg 137%
Iron 3.4mg 19%
Calcium 188.8mg 19%
Amount Per 100 g
Calories 73.81 Kcal (309 kJ)
Calories from fat 17.25 Kcal
% Daily Value*
Total Fat 1.92g 17%
Cholesterol 23.74mg 46%
Sodium 133.18mg 32%
Potassium 232.09mg 29%
Total Carbs 4.73g 9%
Sugars 1.25g 29%
Dietary Fiber 1.42g 33%
Protein 9.03g 105%
Vitamin C 14.1mg 137%
Iron 0.6mg 19%
Calcium 32.4mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 8.7
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top