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Hungarian Cabbage Rolls

Paprika comes in five grades of pungency: from the dark red and mild “delicacy” paprika to the very pungent light red “rose” paprika. In Hungary, paprika is not a garnish but rather an integral part of the dish. Try this delightful celebration of paprika and see why it is Hungary’s national spice.

Green cabbage wrapped around ground meat served on top of bright red vegetable puree.



  • 1 med onion, finely chopped
  • 2 T (30 g) olive oil
  • 1 lb (454 g) each ground pork and ground beef
  • 2 cloves garlic, finely chopped
  • 1 tsp (5 g) salt
  • 2 tsp (8 g) pepper
  • 1 T (7 g) paprika
  • 1 C (161 g) cooked rice


  • 2 heads green cabbage
  • Large pot of boiling water


  • 1 T (7 g) paprika
  • 1 tsp (5 g) salt
  • 2 tsp (8 g) pepper
  • 1 (14.5 oz) (444 g) can tomato soup
  • 1 (14.5 oz) (444 g) can sauerkraut
  • 1 (28 oz) (858 g) can diced tomatoes


  • Sour cream


Filling: Sauté onion in oil until soft; add meat, garlic, salt, pepper and paprika; cook until browned. Drain off any excess fat and transfer filling to a bowl; stir in rice.

Wrap: Core cabbages; place whole cabbage in a boiling water just until outer leaves. Remove, and peel off outer wilted leaves. Return cabbage to water; repeating process until all leaves have been peeled from cabbage.

Sauce & Assembly Combine all sauce ingredients in a pot and simmer. Place 1-2 T (14-28 g) of filling in each cabbage leaf; fold sides in and roll up. If desired, use a toothpick to secure. Carefully place rolls into sauce and simmer 60-90 minutes or until tender. Serve rolls garnished with a dollop of sour cream.

  • Prep time: 30 minutes.
  • Cook time: 60-90 minutes
  • Makes 10 servings.