an image with a white X with and red background

Hungarian Cabbage Rolls

Paprika comes in five grades of pungency: from the dark red and mild “delicacy” paprika to the very pungent light red “rose” paprika. In Hungary, paprika is not a garnish but rather an integral part of the dish. Try this delightful celebration of paprika and see why it is Hungary’s national spice.



  • 1 med onion, finely chopped
  • 2 T (30 g) olive oil
  • 1 lb (454 g) each ground pork and ground beef
  • 2 cloves garlic, finely chopped
  • 1 tsp (5 g) salt
  • 2 tsp (8 g) pepper
  • 1 T (7 g) paprika
  • 1 C (161 g) cooked rice


  • 2 heads green cabbage
  • Large pot of boiling water


  • 1 T (7 g) paprika
  • 1 tsp (5 g) salt
  • 2 tsp (8 g) pepper
  • 1 (14.5 oz) (444 g) can tomato soup
  • 1 (14.5 oz) (444 g) can sauerkraut
  • 1 (28 oz) (858 g) can diced tomatoes


  • Sour cream


Filling: Sauté onion in oil until soft; add meat, garlic, salt, pepper and paprika; cook until browned. Drain off any excess fat and transfer filling to a bowl; stir in rice.

Wrap: Core cabbages; place whole cabbage in a boiling water just until outer leaves. Remove, and peel off outer wilted leaves. Return cabbage to water; repeating process until all leaves have been peeled from cabbage.

Sauce & Assembly Combine all sauce ingredients in a pot and simmer. Place 1-2 T (14-28 g) of filling in each cabbage leaf; fold sides in and roll up. If desired, use a toothpick to secure. Carefully place rolls into sauce and simmer 60-90 minutes or until tender. Serve rolls garnished with a dollop of sour cream.

  • Prep time: 30 minutes.
  • Cook time: 60-90 minutes
  • Makes 10 servings.