Hungarian Stuffed Cabbage Rolls

If you need a tasty dish to make for New Year’s Day this year – or maybe just a filling Sunday meal on a cold winter weekend – you’ll want to try these delicious Hungarian stuffed cabbage rolls.  Though it takes a few hours of stove-top simmering, the dish itself involves minimal ingredients and prep time, making it quite simple to whip up.

Thank you to Chrissy, from Snacking in Sneakers, for this amazing recipe!

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

Hungarian Stuffed Cabbage Rolls


  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Yield:

Description

Stuffed Cabbage RollsStuffed Cabbage RollsStuffed Cabbage RollsStuffed Cabbage Rolls

For many, eating cabbage rolls on New Year's is known to bring good luck for the coming year. Set yourself up for success this New Year with these delicious, Hungarian Stuffed Cabbage Rolls. Using our High Vitamin D Mushrooms will add some extra flavor and nutrition to your plate this holiday. 

Thank you, Chrissy, from Snacking in Sneakers, for this tasty, festive recipe!


Ingredients

Ingredients:

  • 1 medium head of cabbage
  • 3/4 cup brown rice, dry
  • 8 ounces high Vitamin D white mushrooms, chopped
  • 1 onion, chopped chopped
  • 4 tbsp butter, melted (or plant-based butter)
  • 1 lb ground pork
  • 29 ounce can of tomato sauce
  • 1/2 tsp salt
  • 29 ounces of water


Instructions

  1. Remove 10 large cabbage leaves and set aside.
  2. Combine the rice, mushrooms, onion, and butter in a large bowl. Add the ground pork and mix everything, ensuring it’s all well combined.
  3. Scoop some of the filling into a cabbage leave, then roll up like a burrito. Place in the pot. Continue to repeat with the remaining cabbage leaves.
  4. Pour the can of tomato sauce in the pot. Add the salt to the empty can, then fill the can up with water, and pour that in the pot as well. Press down on the cabbage rolls a bit to try to ensure they’re at least partially covered with the sauce.
  5. Turn on medium heat and bring the sauce to a boil. Reduce to low, cover (leave the lid ever-so-slightly ajar), and let simmer for 3 hours, or until the internal temperature of the rolls reaches at least 160 degrees. Enjoy!

Notes

  • When I simmer this, I cook it on the very lowest setting on my gas stove – and I don’t have issues with the bottom rolls scorching. However, if you frequently have issues with your stovetop scorching the bottom portion of what you’re cooking (like soups or sauces) – then here’s how to modify your cooking method: slice of a thin round of the remaining head of cabbage and place this at the bottom of your pot to create a small buffer between the direct heat and the rolls.
  • If too much of the sauce is evaporating out, place the lid on tight instead of slightly ajar.
  • To make this dairy free, simply use a plant-based buttery spread or olive oil in place of the butter.

nutrition facts

Serves 10 rolls
Calories Per Serving: 265
% Daily Value
 
Stuffed Cabbage Rolls

Hungarian Stuffed Cabbage Rolls


  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Yield:

Description

Stuffed Cabbage RollsStuffed Cabbage RollsStuffed Cabbage RollsStuffed Cabbage Rolls

For many, eating cabbage rolls on New Year's is known to bring good luck for the coming year. Set yourself up for success this New Year with these delicious, Hungarian Stuffed Cabbage Rolls. Using our High Vitamin D Mushrooms will add some extra flavor and nutrition to your plate this holiday. 

Thank you, Chrissy, from Snacking in Sneakers, for this tasty, festive recipe!


Ingredients

Ingredients:

  • 1 medium head of cabbage
  • 3/4 cup brown rice, dry
  • 8 ounces high Vitamin D white mushrooms, chopped
  • 1 onion, chopped chopped
  • 4 tbsp butter, melted (or plant-based butter)
  • 1 lb ground pork
  • 29 ounce can of tomato sauce
  • 1/2 tsp salt
  • 29 ounces of water


Instructions

  1. Remove 10 large cabbage leaves and set aside.
  2. Combine the rice, mushrooms, onion, and butter in a large bowl. Add the ground pork and mix everything, ensuring it’s all well combined.
  3. Scoop some of the filling into a cabbage leave, then roll up like a burrito. Place in the pot. Continue to repeat with the remaining cabbage leaves.
  4. Pour the can of tomato sauce in the pot. Add the salt to the empty can, then fill the can up with water, and pour that in the pot as well. Press down on the cabbage rolls a bit to try to ensure they’re at least partially covered with the sauce.
  5. Turn on medium heat and bring the sauce to a boil. Reduce to low, cover (leave the lid ever-so-slightly ajar), and let simmer for 3 hours, or until the internal temperature of the rolls reaches at least 160 degrees. Enjoy!

Notes

  • When I simmer this, I cook it on the very lowest setting on my gas stove – and I don’t have issues with the bottom rolls scorching. However, if you frequently have issues with your stovetop scorching the bottom portion of what you’re cooking (like soups or sauces) – then here’s how to modify your cooking method: slice of a thin round of the remaining head of cabbage and place this at the bottom of your pot to create a small buffer between the direct heat and the rolls.
  • If too much of the sauce is evaporating out, place the lid on tight instead of slightly ajar.
  • To make this dairy free, simply use a plant-based buttery spread or olive oil in place of the butter.

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