Hungarian Stuffed Sauerkraut

Transport your taste buds to the heart of Eastern Europe with this comforting recipe for Hungarian Stuffed Sauerkraut. Featuring tender cabbage leaves wrapped around a savory blend of ground pork, cooked rice, sautéed onions, and paprika, these fragrant parcels simmer gently atop tangy sauerkraut for a flavor-packed experience. Infused with the warmth of bay leaves and a hint of tomato paste, every bite offers a perfect balance of smoky, sour, and savory notes. Served with a dollop of creamy sour cream, this authentic Hungarian dish is a hearty and satisfying one-pot meal that's perfect for cozy family dinners or festive gatherings. Easy to prepare and sure to delight, Hungarian Stuffed Sauerkraut is a must-try comfort food classic!

Nutriscore Rating: 71/100

Prep Time:40 mins

Cook Time:90 mins

Total Time:130 mins

Servings: 6

Ingredients

• 1000 grams Sauerkraut
• 12 pieces Cabbage leaves
• 500 grams Ground pork
• 150 grams Cooked white rice
• 1 large Onion
• 2 pieces Garlic cloves
• 2 tablespoons Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 3 pieces Bay leaves
• 500 milliliters Water
• 3 tablespoons Tomato paste
• 150 grams Sour cream

Directions

Step 1

Prepare the cabbage leaves by blanching them in boiling water for 2-3 minutes until they are pliable. Set them aside to cool.

Step 2

Finely chop the onion and garlic. Heat 1 tablespoon of vegetable oil in a pan, sauté them until softened, and let them cool slightly.

Step 3

In a large bowl, mix the ground pork, cooked white rice, sautéed onion and garlic, paprika, salt, and black pepper. Combine well to form the stuffing mixture.

Step 4

Take a cabbage leaf, place 2-3 tablespoons of stuffing mixture in the center, fold in the sides, and roll it tightly into a small parcel. Repeat with the remaining leaves.

Step 5

Rinse the sauerkraut under cold water (if desired, to reduce saltiness) and squeeze out the excess liquid.

Step 6

In a large pot, heat the remaining 1 tablespoon of vegetable oil. Add the sauerkraut and spread it evenly at the bottom of the pot.

Step 7

Place the stuffed cabbage rolls seam side down on top of the sauerkraut. Add the bay leaves and evenly dollop the tomato paste throughout the pot.

Step 8

Pour water into the pot to just cover the rolls. Bring to a gentle boil, cover, and reduce the heat to low. Simmer for about 90 minutes, checking occasionally and adding more water if necessary to prevent drying.

Step 9

Serve the stuffed sauerkraut rolls hot, topped with a dollop of sour cream for added creaminess.

Nutrition Facts

Serving size	3682.6 grams (3682.6g)

Amount per serving	% Daily Value*
Calories	3055

Total Fat 189.70g	243%
Saturated Fat 73.80g	369%
Polyunsaturated Fat 21.30g
Cholesterol 565mg	188%
Sodium 9980mg	434%
Total Carbohydrate 197.80g	72%
Dietary Fiber 65.70g	235%
Total Sugars 77.90g
Protein 167.30g	335%

Vitamin D 40IU	200%
Calcium 1285mg	99%
Iron 32mg	177%
Potassium 4962mg	106%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.9%

Protein: 21.1%

Carbs: 25.0%