Hungarian Stuffed Cabbage Rolls
These Hungarian stuffed cabbage rolls take a little bit of time to cook, but the result is ultimate winter comfort food.
Servings 10 rolls
Calories 265kcal
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
- Remove 10 large cabbage leaves and set aside.
- Combine the rice, mushrooms, onion, and butter in a large bowl. Add the ground pork and mix everything, ensuring it’s all well combined.
- 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.
- 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.
- 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
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
Calories: 265kcal