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Hungarian stuffed cabbage
If using fresh cabbage, cut out the core and lower the head into a big pot of boiling salted water. Peel off the leaves as they soften, 2 to 3 minutes each, and drain. Shave down the thick rib of each leaf with a knife so it rolls. Soured leaves need only rinsing and trimming.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Hungarian stuffed cabbage take?
3 hr 20 min all in — 50 min prep, 2 hr 30 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 plates. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Milk, Wheat, Eggs. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Nut-free.
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What does it cost to cook?
A bit special — about $16–28 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Stockpot, Dutch oven, Mixing bowl, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 2 tsp.
What can I use instead?
Minced pork → Half pork, half beef. Common in Transylvania and the diaspora. Slightly firmer filling.
What should I watch for?
Stirring breaks the rolls. Leave them alone.
Any tips from this recipe?
Make it the day before. The flavour deepens and the rolls firm up so they lift out whole. Whole soured cabbage heads are sold in brine in Hungarian, Romanian, Serbian and Polish shops, often in the autumn. They are worth seeking out. Pork ribs or a smoked trotter in the pot are both traditional and make the sauce richer.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.