Description
A traditional Hungarian stuffed cabbage dish featuring tender cabbage leaves filled with seasoned meat and rice, slow-cooked in a rich tomato sauce for a hearty and comforting meal.
Ingredients
- 1 large head of cabbage
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 3/4 cup uncooked long-grain rice
- 1 pound ground beef
- 1 pound ground lamb or additional ground beef
- 1 large egg, lightly beaten
- 1 can (32 ounces) diced tomatoes
- 1/2 tablespoon smoked paprika
- 1 teaspoon dried dill
- 1 1/2 cups reserved cabbage cooking water
- Salt to taste
- Black pepper to taste
Instructions
- Boil whole cabbage for 3–5 minutes until outer leaves soften.
- Remove leaves carefully and set aside, reserving cooking water.
- Heat olive oil and sauté onion and garlic until soft.
- Add rice, cook briefly, then let mixture cool.
- Combine ground meats, rice mixture, egg, paprika, dill, salt, and pepper.
- Place filling on cabbage leaves and roll tightly, folding sides in.
- Arrange rolls seam-side down in a pot or slow cooker.
- Pour diced tomatoes and reserved cabbage water over rolls.
- Cook on high for 30 minutes, then low for 6–6.5 hours.
- Serve warm once cabbage is tender and meat fully cooked.
Notes
- Roll cabbage tightly to prevent filling from falling out.
- Use reserved cabbage water for extra flavor.
- Tastes better the next day as flavors develop.
- Store in refrigerator up to 5 days.
- Freeze portions up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Hungarian
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 120 mg
