My Gandma's Hungarian Cabbage Rolls


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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 252.5
  • Total Fat: 14.7 g
  • Cholesterol: 51.0 mg
  • Sodium: 577.4 mg
  • Total Carbs: 15.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 15.2 g

View full nutritional breakdown of My Gandma's Hungarian Cabbage Rolls calories by ingredient
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Introduction

This takes some time to make and cook, but it is soooo worth it. We usually save it for special occaissions or New Year's Day. With 4 of us we usually have leftovers for lunch the next day. This takes some time to make and cook, but it is soooo worth it. We usually save it for special occaissions or New Year's Day. With 4 of us we usually have leftovers for lunch the next day.
Number of Servings: 10

Ingredients

    2 lbs Ground beef, lean
    1 cup cooked White Rice, medium grain
    3 large cloves Garlic
    1 Large Egg beaten
    1 medium onion cut into wedges
    1 tbsp Basil
    2 tbsp Oregano
    1 tsp Paprika
    1 tsp Yellow prepared Mustard
    1 tbsp ground black pepper
    2 tsp sea salt
    1 head, large (about 7" dia) Cabbage, fresh
    1 large can crushed canned tomatoes

Directions

In a large pot of boiling water cook whole head of cabbage (removing leaves one at a time when lightly tender) Carefully place cooked cabbage leaves on paper towel to drain and cool.
In a blender place egg, onion, garlic, spices, herbs, and yellow mustard. Blend until smooth. In large bowl, place ground beef and pour blended mixture over meat. Mix well. Add rice and mix again. Using meat and rice mixture form 2 inch balls. wrap each meat ball in cabbage leaf and secure with toothpick. place in large roasting pan in a single layer (Doubling layers takes longer to cook) Spread the can of sauerkraut (juice and all) over cabbage rolls. Spread the crushed tomatoes on top of that. Cook covered in a 375 degree oven for 3 hours depending upon your oven. I've never tried it, but my aunt has cooked this using a slow cooker all day.

Number of Servings: 10

Recipe submitted by SparkPeople user NTIRONI.

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Member Ratings For This Recipe


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    I finally learned to separate the cabbage leaves from the head by cooking in the microwave. Peel off a few leaves, then cook a few more minutes.
    How much sauerkraut?
    I use No Salt tomato juice because sauerkraut is so salty.     - 12/30/10

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    Good
    was good. I only cook it in the oven for an hour, and it turned out great. - 3/21/10

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    try freezing cabbage instead of difficult boiling process - 1/2/10

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