Stuffed Cabbage


It is true that stuffed cabbage in Hungary was due to the Turkish occupation, but it is considered a traditional Hungarian dish, as it is already mentioned in a cookbook from the 17th century. This meal cannot be missing from the table in festive times, most people make it at Christmas and Easter, but it can also be found among the meals at wedding receptions. There are several versions of it, but there is no significant difference in terms of ingredients.


For the rice:

  • 250 ml of water
  • salt
  • 150 g rice – white (dry)

For the filling:

  • 500 g pork leg (minced)
  • 2 heads of red onion
  • 1 clove of garlic
  • 1 egg (medium, “M” size)
  • salt
  • 1 teaspoon black pepper (ground)
  • 1 teaspoon cumin seeds (ground)
  • 1 tablespoon paprika

For the To fill:

  • 6 sauerkraut leaves (outer, large leaves that can be cut in half)

Into the pot:

  • cooking oil or fat
  • 2 heads of red onion
  • 1 clove of garlic
  • 1 tablespoon paprika
  • 600 g of sauerkraut
  • 3 bay leaves (fresh or dried) 500 ml of water


  • Boil 250 ml of water in a saucepan. Add a little salt and add the rice. Simmer covered over low heat until ready, then cool when done.
  • Cut the cabbage leaves in half lengthwise so that the middle thick vein is cut out.
  • If the chopped sauerkraut is too salty or too sour, rinse it with water and squeeze it, and cut it with a knife.
  • Chop the red onion and cut it in half.
  • For the filling, mix the meat, rice, eggs, one half of the red onion, 1 clove of crushed garlic, salt, pepper, cumin and 1 tablespoon of paprika. Mix the filling well.
  • With wet hands, form dumplings -as big as your palm- from the mixture and place them on the spread cabbage leaves. Then roll up the leaves.
  • Saute the red onion and garlic in oil or fat in the pot.
  • After about 5 minutes, remove from heat and sprinkle with red pepper.
  • Place one half of the chopped cabbage on top, then place the stuffed cabbage leaves on it.
  • Add 2-3 bay leaves and pour approximately with half a liter of water.
  • Cook over low heat until the cabbage is tender. Do not stir during cooking, at most move the pot slightly.
  • Serve with sour cream and fresh, crispy homemade bread.


  • It is best to leave the finished stuffed cabbage in the fridge for 1-2 days (in a cold place) and heat it in the oven before serving. In this case, it will brown a little, which makes it taste really good.

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