Ingredients
Cabbage Preparation
- 2 to 3 medium heads cabbage
For the Filling
- 2 tablespoons olive oil
- 1 medium onion, finely chopped (about 1 cup)
- 4 cloves garlic, finely chopped
- 1/2 cup uncooked long grain white rice
- 1 lb ground pork
- 1 lb ground beef
- 1-1/2 to 2 teaspoons salt
- 3/4 teaspoon black pepper
Other Ingredients
- 2 lbs sauerkraut, rinsed, drained and squeezed dry
- 1 can (26 to 28 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 3 to 4 cups tomato juice (divided)
- 4 strips hardwood smoked bacon
Instructions
- Prepare the Cabbage Leaves: Choose one method to prepare the cabbage leaves for rolling. You can either freeze the cabbage heads to soften the leaves or steam them. For freezing, rinse, dry, wrap in plastic, and freeze for 12–18 hours, then thaw for 24 hours in the refrigerator. For steaming, core and remove outer leaves, then steam the heads in boiling water for 12–15 minutes until leaves are pliable enough to separate.
- Trim the Cabbage Leaves: Carefully separate 30 to 40 leaves from the heads, blot dry, and slice off the thick center vein on each leaf to make rolling easier. Reserve any trimmed cabbage veins and extra leaves for the sauce.
- Prepare the Filling: Heat olive oil in a large pan over medium heat. Sauté the onion until soft and translucent, about 3 to 5 minutes. Add the uncooked rice and stir to coat with oil, cooking for 2 minutes. Add garlic and continue cooking, stirring, until rice is lightly toasted and golden, about 3 to 4 minutes. Remove from heat and cool for 10 minutes.
- Combine Meat Mixture: In a large bowl, mix ground pork and beef with salt, pepper, and the cooled onion-rice mixture. Use your hands to blend thoroughly to ensure even seasoning throughout the meat.
- Roll the Cabbage: Place each cabbage leaf inner side up on a towel. Add 1-1/2 to 2 tablespoons of meat mixture at the base of the leaf. Roll tightly but gently, trimming excess cabbage on the sides to leave 3/4 inch for tucking. Tuck the ends into the filling by pinching with thumb and finger to seal the roll.
- Prepare Sauce Base: Roughly chop leftover chopped cabbage veins, scraps, and reserved cabbage leaves. In a large bowl, combine these with the sauerkraut, diced tomatoes, tomato paste, and 1 cup of tomato juice. Mix thoroughly to form the sauce base.
- Assemble the Pot: Preheat oven to 350°F (175°C). Spray a large Dutch oven or similar pot (7 to 8 quarts) with nonstick spray. Layer a 3/4-inch thick layer of the cabbage-sauerkraut-tomato mixture on the bottom. Place a layer of cabbage rolls over the sauce, keeping them spaced 1/2 inch from the pot edges. Layer more sauce and rolls in this manner, finishing with a final layer of sauce on top.
- Add Tomato Juice and Bacon: Pour the remaining 2 cups of tomato juice evenly over the top and around the edges to moisten the rolls. Lay the smoked bacon strips over the top layer and cover the pot tightly with a lid or foil.
- Bake the Rolls: Bake in the preheated oven for 2 hours, checking halfway through to add more tomato juice if the rolls appear dry. After 2 hours, test a roll for doneness by cutting it in half and tasting the rice; if rice is still firm, continue baking an additional 30 minutes to 1 hour until tender.
Notes
- Freezing cabbage heads in advance softens leaves naturally and saves time on cooking day.
- Salt quantity can be adjusted based on personal preference and saltiness of sauerkraut.
- If you don’t have a large Dutch oven, use a large oven-safe pot or deep roasting pan with a lid.
- To keep rolls moist during baking, add additional tomato juice as needed.
- Paring knife trimming of leaf veins ensures the cabbage rolls stay intact without tearing.
- Prep Time: 45 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: Hungarian
