Hungarian Cabbage Rolls

Hungarian Cabbage Rolls Recipe - Ground Pork, Rice, and Tomato Soup

Region / culture: Hungary | Preparation time: 30 minutes | Cooking time: 60 minutes | Servings: 6

Introduction

Hungarian Cabbage Rolls, also known as "töltött káposzta" in Hungarian, are a traditional dish that is popular in Hungary and other Eastern European countries. This dish consists of ground pork mixed with rice and seasonings, wrapped in cabbage leaves, and cooked in a flavorful tomato-based sauce. Hungarian Cabbage Rolls are a comforting and hearty meal that is perfect for a cozy dinner.

History

The origins of Hungarian Cabbage Rolls can be traced back to Hungary, where cabbage has been a staple ingredient in the country's cuisine for centuries. Cabbage rolls are a popular dish in Hungarian households, especially during the colder months when hearty and warming meals are preferred. The combination of tender cabbage leaves and savory pork filling has been enjoyed by generations of Hungarians and has become a beloved comfort food in the country.

Ingredients

1.5 lb (680 g) of ground pork
1 tsp of salt
0.5 tsp of pepper
1 tsp of paprika
2 tbsp of lard
0.5 cup of finely chopped onions
0.5 cup of rice
1 head of cabbage
1 can of tomato soup (or 0.25 cup of ketchup)

How to prepare

Cook the onion in lard until it becomes soft, then add paprika.
Next, combine the ground pork, salt, pepper, and rice.
Pour the onion mixture over the meat mixture and mix thoroughly.
Remove the core from the cabbage and steam until the leaves just start to wilt.
Separate the leaves and use a knife to remove the tough rib from the cabbage.
Wrap the meat mixture in the cabbage leaves and place them in a pot.
Pour tomato soup (or ketchup) over the cabbage rolls and add enough water to cover them with some extra.
Boil the rolls for 45 to 60 minutes.
Enjoy!

Variations

You can use ground beef or a mixture of ground beef and pork instead of just ground pork.
You can add chopped bell peppers, carrots, or celery to the meat mixture for added flavor and texture.
You can use a different type of grain, such as quinoa or barley, instead of rice.

Cooking Tips & Tricks

Make sure to steam the cabbage leaves until they are just wilted, as this will make them easier to roll.

- Removing the tough rib from the cabbage leaves will make them more pliable and easier to roll.

- Be sure to pack the meat mixture tightly in the cabbage leaves to prevent them from falling apart during cooking.

- Adding a can of ketchup to the tomato sauce will give the dish a slightly sweet and tangy flavor.

Serving Suggestions

Hungarian Cabbage Rolls can be served with a dollop of sour cream on top for added creaminess. They can also be served with a side of mashed potatoes or crusty bread to soak up the delicious tomato sauce.

Cooking Techniques

Steaming the cabbage leaves before rolling them will make them more pliable and easier to work with.

- Boiling the cabbage rolls in a flavorful tomato-based sauce will infuse them with delicious flavor.

Ingredient Substitutions

You can use olive oil or vegetable oil instead of lard.

- You can use tomato soup instead of ketchup for the sauce.

Make Ahead Tips

You can prepare the Hungarian Cabbage Rolls ahead of time and refrigerate them until you are ready to cook them. This dish also freezes well, so you can make a big batch and freeze the leftovers for later.

Presentation Ideas

Serve Hungarian Cabbage Rolls on a platter garnished with fresh parsley for a pop of color. You can also drizzle some extra tomato sauce on top for a beautiful presentation.

Pairing Recommendations

Hungarian Cabbage Rolls pair well with a crisp green salad or pickled vegetables on the side. A glass of red wine or a cold beer would also complement this dish nicely.

Storage and Reheating Instructions

Leftover Hungarian Cabbage Rolls can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the cabbage rolls in a pot with a little water and heat them over medium heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Hungarian Cabbage Rolls contains approximately 350 calories.

Carbohydrates

Each serving of Hungarian Cabbage Rolls contains approximately 20 grams of carbohydrates.

Fats

Each serving of Hungarian Cabbage Rolls contains approximately 15 grams of fats.

Proteins

Each serving of Hungarian Cabbage Rolls contains approximately 25 grams of proteins.

Vitamins and minerals

Hungarian Cabbage Rolls are a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Hungarian Cabbage Rolls contain gluten and soy.

Summary

Hungarian Cabbage Rolls are a nutritious and balanced meal that provides a good amount of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Hungarian Cabbage Rolls are a delicious and comforting dish that is perfect for a cozy dinner. This traditional recipe is easy to make and can be customized to suit your taste preferences. Whether you enjoy them as a main course or as a side dish, Hungarian Cabbage Rolls are sure to become a favorite in your household.

How did I get this recipe?

I vividly recall the moment I first laid eyes on this recipe for Hungarian Cabbage Rolls. It was a cold winter day in Budapest, and I was wandering through the bustling market, taking in all the sights and smells. As I passed by a little old lady selling her homemade goods, a delicious aroma caught my attention. I followed my nose to her stall and discovered a pot of steaming cabbage rolls, just waiting to be devoured.

I struck up a conversation with the kind lady, who introduced herself as Mrs. Kovacs. She told me that she had been making these cabbage rolls for over 50 years, using a recipe that had been passed down through generations of her family. Intrigued, I asked her if she would be willing to share her secret with me. With a twinkle in her eye, she handed me a tattered old recipe card and told me to cherish it as she had.

I rushed home that day, eager to try my hand at making Hungarian Cabbage Rolls. The recipe called for simple ingredients - ground pork, rice, onions, and of course, cabbage. But it was the technique that Mrs. Kovacs had perfected over the years that made these cabbage rolls truly special.

I started by carefully peeling off the leaves of a head of cabbage, blanching them in boiling water until they were pliable. Next, I mixed together the ground pork, cooked rice, sautéed onions, and a secret blend of spices that Mrs. Kovacs had whispered to me. I carefully rolled up the filling in the cabbage leaves, tucking in the ends to create neat little parcels.

As I nestled the cabbage rolls in a pot and covered them with a rich tomato sauce, the aroma that filled my kitchen transported me back to that bustling market in Budapest. I let the rolls simmer slowly on the stove, allowing the flavors to meld together and create a dish that was truly unforgettable.

When I finally sat down to taste my creation, I knew that this recipe would become a staple in my own kitchen. The tender cabbage, flavorful filling, and tangy tomato sauce combined to create a dish that was comforting and satisfying in every way. And as I savored each bite, I couldn't help but feel grateful to Mrs. Kovacs for sharing her recipe with me.

Over the years, I have made Hungarian Cabbage Rolls countless times, each batch better than the last. I have shared the recipe with friends and family, passing on the tradition that Mrs. Kovacs started so many years ago. And every time I make these cabbage rolls, I am reminded of that cold winter day in Budapest, and the kind old lady who changed my life with a simple recipe.