Hungarian Stuffed Cabbage

Category: Ethnic Cuisine


1 large head of green cabbage (tough outer leaves removed but not discarded)
1 3/4 lb. lean ground beef
1/2 glass warm water
2/3 cup rice
1 onion, grated
salt, pepper and garlic to taste
1 small can sauerkraut, drained
2 cans Campbell's tomato soup
2 lemons, squeezed
2 Tbsp. sugar
1 tsp. baking soda


Core the cabbage and place upside-down in a large pot of boiling water. Carefully remove a few leaves at a time as they become pliable. (Using heavy rubber gloves makes the job easier.) In the meantime, mix the meat, rice, grated onion, water, garlic, salt and pepper; form into balls slightly larger than an egg. Wrap each ball in a leaf of cabbage, removing the tough part of the leaf and tucking the ends in neatly. Place one can of tomato soup, the drained sauerkraut and the remaining cabbage leaves in the bottom of the pot. Neatly put in the stuffed cabbage leaves. On top, add the other can of tomato soup, the lemon juice, sugar and baking soda. Bring to boil and simmer slowly for 2 1/2 to 3 hours. Skim fat if needed.

Other recipe variations of Hungarian Stuffed Cabbage:

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