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Hungarian-Style Cabbage Rolls

User Rating 4 Star Rating (1 Review)


This Hungarian style cabbage roll recipe is made with sauerkraut and ground meat, along with a tomato juice and sour cream sauce.


  • 1 large head of cabbage
  • boiling water to cover the cored head of cabbage
  • 1/2 pound ground pork
  • 1 pound lean ground beef
  • 1/4 cup chopped onion
  • 1 cup rice
  • 1 egg, beaten
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon paprika
  • 2 cups sauerkraut, rinsed and drained
  • 2 cups tomato juice
  • 1 cup water
  • 1 cup sour cream


Core cabbage and place in a large bowl; pour boiling water over to cover. Let stand for about 5 minutes, or until the cabbage has wilted. Drain and carefully remove the whole leaves. Trim off the heavy stem and flatten leaves somewhat. Combine ground meats, chopped onion, rice, egg, salt, pepper, and paprika. Put about 2 tablespoons of this meat and rice mixture on each cabbage leaf; fold sides in and roll up. Secure rolls with toothpicks if desired. Place rolls seam side down in crockpot. Spread the sauerkraut over the rolls and add tomato juice and water. Cook on low, covered, for 6 to 8 hours.
Remove cabbage rolls to a warm platter. Blend 1/2 cup of the broth with the sour cream and pour over cabbage rolls.

More Cabbage Rolls and Cabbage Recipes
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Cabbage Rolls, Baked
Lea Ann's Cabbage Rolls
Hungarian-Style Cabbage Rolls

User Reviews

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 4 out of 5
easy, Member charnjett

I usually make cabbage rolls by doing it all and baking them in the over for a couple hours. This was easier and less demanding... just put it all in the crock and leave it alone.... My husband said it was better then my regular recipe. I was thinking for the last while I may try to put some bacon on top to get that little flavor I get when making my regular cabbage rolls... we will see...

10 out of 11 people found this helpful.

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