This Hungarian Stuffed Cabbage is a hearty comfort food dish made from ground pork and rice encased in cabbage and cooked in tomato sauce and sauerkraut. It’s a delicious low-carb meal!
Today’s Hungarian Stuffed Cabbage is my kind of comfort food folks!
I’ve been enjoying this traditional Hungarian dish since I was just a kid.
If you’re a regular follower here at the BHK, you know I’m Hungarian. My father spoke fluent Hungarian and I grew up in a city in New Jersey that had a very high population of Hungarian people.
The city had a Hungarian festival every summer where there was Hungarian music, art and all kinds of delicious authentic Hungarian food. We looked forward to it every year. They would serve our favorite doughnuts, Hungarian farsangi fánk, Hungarian kifli, a delicious cookie, lángos, a fried bread, stuffed cabbage, chicken paprikash, goulash soup and the list goes on.
Why You’ll Love this Recipe
Stuffed cabbage is a healthier kind of comfort food. It’s low-carb too, so you won’t feel bad indulging.
It’s also an inexpensive meal to make.
Ingredients You’ll Need
- one large head green cabbage
- fresh refrigerated sauerkraut
- ground pork
- cooked long grain rice
- kosher salt and pepper
- Hungarian paprika
- yellow onion
- garlic
- eggs
- water
- tomato paste
I know some recipes call for a combination of beef and pork, but I prefer just the ground pork because it tastes more like what I grew up eating.
I also like to add some fresh refrigerated sauerkraut to the bottom of the dish before I add the cabbage rolls, as well as to the tomato sauce mixture that you’ll pour over the rolls before baking.
Step-By-Step Instructions
The first step is to remove the core from your head of cabbage with a pairing knife and then place the cabbage head in boiling water for a few minutes before peeling off the leaves one at a time with a set of tongs.
The second step is to add your vegetable oil to a skillet, add your chopped onion and cook until softened and translucent. You’ll add the garlic and cook for one additional minute.
The third step is to combine your ground pork, rice, 1 teaspoon paprika, kosher salt, pepper, eggs and onion mixture. Mix well with your hands.
The fourth step is to make your sauce by whisking together the 2 cups water, tomato paste, remaining 3 teaspoons paprika. Add the remaining sauerkraut.
The final step is to assemble the cabbage rolls by placing about 1/3 cup of the filling mixture in a log-like shape at the bottom of each leaf, then you’ll tuck in the sides as you roll. Place the rolls seam-side down in the prepared Dutch oven. Pour the sauce over the cabbage rolls. Cover the dish and bake for one hour until the meat is cooked though.
I like to serve ours with rye bread on the side because that’s the way my father enjoyed it and what I grew up on.
Hope you guys give this traditional Hungarian recipe a try. And perhaps a few others that I’ve linked to below.
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Hungarian Stuffed Cabbage
As mentioned, I like to use all ground pork for my stuffed cabbage. Some recipes call for half ground pork, half ground beef.
You will need to find a very large head of green cabbage because you’ll have enough of the stuffing mixture for about 12 cabbage rolls. If you can’t find a large head, buy two medium heads.
When you fill each cabbage leaf, you will place about 1/3 cup of the filling mixture in a log-like shape at the bottom of each leaf, then you’ll tuck in the sides as you roll.
More Delicious Hungarian Recipe to Enjoy

Hungarian Stuffed Cabbage
Print Recipe Pin RecipeIngredients
- 1 large head green cabbage, or two medium. You will need 12 leaves total.
- 2 Tbsp. vegetable oil
- 1 cup yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 lbs. ground pork
- 1 cup cooked long grain rice
- 4 tsp. Hungarian paprika, divided
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 large eggs, lightly beaten
- 2 cups water
- 1/4 cup tomato paste
- 1 lb. package refrigerated fresh sauerkraut, divided
Instructions
- Fill a large bowl with ice water and set aside near the stove. With a pairing knife, remove the core from the cabbage. Fill a large pot with water and bring to a boil over high heat. Place the head of cabbage, stem side up in the pot. Let the cabbage simmer for about 7-8 minutes. Use tongs to gently remove the leaves, one by one, as they separate from the head and place them in the ice water bath. You will need 12 leaves. When you have 12, pat them dry and discard any tough ribs at the bottom of each leaf.
- Add the vegetable oil to a skillet over medium-high heat. Add the chopped onion and cook for 5-6 minutes until softened and translucent. Add the garlic and cook for one additional minute. Remove from the heat.
- Preheat oven to 350 degrees. Place one cup of the sauerkraut in the bottom of a large Dutch oven. Set aside.
- In a large bowl, combine ground pork, rice, 1 teaspoon paprika, kosher salt, pepper, eggs and onion mixture. Mix well with your hands. Set aside.For the sauce, in a medium bowl, whisk together the 2 cups water, tomato paste, remaining 3 teaspoons paprika. Add the remaining sauerkraut. Set aside.
- To assemble, place about 1/3 cup of the filling mixture in a log-like shape at the bottom of each leaf, then you'll tuck in the sides as you roll. Place the rolls seam-side down in the prepared Dutch oven. Pour the sauce over the cabbage rolls. Cover the dish and bake for one hour until the meat is cooked though. Serve immediately.
Notes
Keith and I both love cabbage – cooked and raw – so I know we’d love these beautiful stuffed rolls. Loving the robust flavors in the filling too!
Stuffed cabbage is one of my favorites Marissa! My whole family enjoyed it growing up!
Love the sound of these Hungarian cabbage rolls, as I’m a sauerkraut fan. What a wonderful flavour addition!
Did you grow up in the New Brunswick area? I am born and raised in Woodbridge, now in Florida.
Yes, I did! We now live half the year in sunny Florida and half in South Jersey. Thanks so much for following the blog!
This looks just like my Nana used to make growing up! My immediate family is in South Jersey but grew up in the Edison area! If you have any recommendations on Hungarian bakeries, specialty shops, and/or butchers.. that would be amazing! Thank you so much for sharing your recipe!!!
Hi Erica. There used be be a great Hungarian butcher shop in New Brunswick where I grew up, but unfortunately it has closed. I’ve got my family’s recipe for Hungarian Kifli here on the blog. It’s delicious. Hope you give it a try! Happy Holidays!
I was born in New Brunswick nj Hungarian
Bookmarked your site and feel a kinship, as my parents came from Hungary too but during the second WW and mom made primarily Hungarian food – a little too high in the carb category nowadays.
So happy you found the blog Oli! The carbs are so worth it!
Your recipe is lighter than the one my late husband favoured, he liked smoked eisbein cut up and placed with the sauerkraut layer which made it a bit rich. He came to South Africa in 1956 lived in Vereeniging, Gauteng at first then moved to Cape Town where he met me. I love stuffed cabbage but haven’t made it since he passed away 27 years ago. Louise Bessenyei
So happy you found my blog and this recipe Louise. I actually like this lighter version. Just like what I grew up enjoying!
Do you rinse thru your sauerkraut before cooking?
Hi Valerie. I use the fresh sauerkraut from the refrigerated section, so I didn’t rinse it. Enjoy!
Hi thank you for this easy to follow recipe! My partner is Hungarian and I’ve been wanting to surprise him with food from his culture. I wanted to ask if it would be alright if I added a bit more tomatoes paste than suggested.
Hey there. I’ve only tried it as stated in the recipe, but if you try to add more just let me know! My Hungarian Beef Goulash recipe on the blog is delicious too! Enjoy!
Can I make this in a slow cooker?
Sorry Jennifer. I have not tested this recipe in a slow cooker.
I was so excited to find your recipe for traditional Hungarian style stuffed cabbage. My grandmother and aunties from Hungary made this. However, I believe when it cooled enough they stirred in a pint of heavy cream. Have you heard of this?
Hi Doreen. No I haven’t. We never used heavy cream, but it does sound good!
Question, can this be assembled the day before you bake them? I am happy to find this recipe and I am hoping it reminds me of my mothers. She has passed but never wrote her recipe and I always remember her putting sauerkraut in with her stuffed cabbage but also used ground tomatoes so I am going to try….I am all Italian but my husband is half italian and thought he was half Czech but when we went to Hungary someone told him based on his mothers maiden name that he is probably Hungarian! Thanks and I will let you know how this turns out but please let me know if you ever assembled a day ahead.
Hi Joanne. I’m so happy you found the recipe. Yes, I have assembled the individual stuffed cabbages the day before and poured the sauce over the day of baking. Hope you enjoy these!
Are you originally from New Brunswick, NJ? There is a Hungarian festival there every year in front of Robert Wood Johnson. We are renting out the basement of the Hungarian Church across the street from the hospital right now while we are on strike and I just bought stuffed cabbage and apricot kilfi from them the other day and it was so good that I looked up the recipe.
Hi Michelle! Yes I am. I went to St. Ladislaus Grammar School way back when. We attended the Hungarian Festival every year when we were kids! My father was a doctor at Robert Wood and St. Peter’s!
Hi Mary Ann
Ron K From St Lads also. and St Petes. Powers St /Plum Street areas. Nice to see your memorable recipes, brings tears .
Hey there Ron! I miss the old days at St. Ladislaus for sure! The stuffed cabbage, as well as the fank recipe on my blog tastes just like what we all enjoyed growing up! I’m so glad you found the blog!
Thanks for posting this – I was able to recreate my mother”s stuffed cabbage! We’ve been trying to make it at home, but my mother has dementia and could never remember exactly what she did. Really, the only difference is that she cooked hers on the stovetop for 3 hours with ham hocks in the bottom of the pot instead of baking in the oven. So happy I came across your post.
So happy you enjoyed the recipe Christine! Happy New Year!
I’m so glad I found your blog and specifically, this recipe. My husband and I are Greek. My family is from the Greek islands (Crete and Samoa), but my husbands family is from northern Greece (Kastoria). I never really liked my mother’s stuffed cabbage (lachanodomathes), because most Greeks put a thick egg/lemon mixture on top. However, my mother-in-law’s were delicious. They are called sarmathes and hers were made with sauerkraut, similar to yours. I can’t wait to give yours a try. I’ve been trying to recreate her recipe for years. I’ve come close, but I think your recipe will do it. My husband will be so happy!
Glad you found the blog too Marie! Hope you enjoy it as much as I do!
Definitely Hungarian Home Recipe as Grandma , New Brunswick reporting in hello every one from St Lads and all friends.
Ron K
My grandparents were from Hungary and it’s exactly how she made it I’m making it right now. Of coarse my kids and grandchildren already put their order in 😂❤️
So glad to hear. Hope you enjoy the recipe Betsy!
This recipe is almost identical to one taught to my mother by our neighbor who was a Hungarian refugee. She was also such a wonderful cook that she became a chef for one of the embassies in D. C.
The only change I would suggest is 2 lbs of sauerkraut instead of just 1. And serve with a dollup of sour cream on each roll.
So happy you gave the recipe a try Daisy! It’s an old family favorite here! Thanks for your feedback!
I had a Hungarian friend who made delicious cabbage rolls. She would put pork chops on top of the sour kraut and under the cabbage rolls.
Do you know anything about this technique? She would not share her recipe. This was many years ago. Thank you.
No, I haven’t heard of that Dorothy. My recipe is what I grew up enjoying. Hope you give it a try!
You would not happen to be talking about New Brunswick?! If so, I grew up there as my grandparents lived right by the hospital and we enjoyed the Hungarian Festival every year. It was the highlight of the start of summer for my entire family who would travel to attend. :)
Yes Lisa! I went to St. Ladislaus and went to the Hungarian Festival every year too!
Looks good, I still have a small container in the freezer that I bought from the Reformed Church at their Christmas bazaar. My dinner when Walt has a night dinner meeting since he isn’t a fan of this dish.
Nice Carol! I’ve always LOVED it, as well as the langos, kalacs and the pecsenye!!