New World Stuffed Cabbage Recipe – Hungarian Special
New World Stuffed Cabbage is a comforting dish that blends German and American culinary traditions. This hearty meal features cabbage leaves stuffed with a flavorful mixture of ground turkey, cooked rice, crispy bacon, and aromatic spices. The rolls are simmered in a savory tomato and sauerkraut sauce, resulting in a dish that’s both satisfying and rich in flavor. Perfect for family gatherings or a cozy dinner, New World Stuffed Cabbage brings warmth and tradition to your table.
- Prep Time20 min
- Cook Time1 hr
- Total Time1 hr 20 min
For the Cabbage Rolls:
- 1 large head of green cabbage
- 1 lb ground beef or turkey (or a mix)
- 1/2 cup cooked rice (white or brown)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder (optional, for a spicier kick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 egg (optional, for binding)
For the Tomato Sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14 oz) can crushed tomatoes
- 1/2 cup tomato sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1 teaspoon brown sugar (optional, to balance acidity)
- 1 cup vegetable or chicken broth
- Salt and pepper to taste
Prepare the Cabbage Leaves:
Bring a large pot of water to a boil.
Carefully remove the core from the cabbage and place the whole head in the boiling water.
Boil for 3-5 minutes, then carefully peel away the softened outer leaves.
Repeat until you have about 10-12 large cabbage leaves. Set aside.
Make the Filling:
In a mixing bowl, combine ground meat, cooked rice, chopped onion, garlic, cumin, smoked paprika, chili powder, salt, black pepper, parsley, and egg (if using).
Mix until well combined.
Assemble the Cabbage Rolls:
Lay a cabbage leaf flat and place about 2 tablespoons of filling near the stem end.
Fold the sides in and roll up tightly like a burrito. Repeat with the remaining leaves.
Prepare the Sauce:
Heat olive oil in a large pot over medium heat.
Sauté the chopped onion for 3-4 minutes until soft.
Add garlic and cook for another 30 seconds.
Stir in crushed tomatoes, tomato sauce, smoked paprika, oregano, brown sugar (if using), and broth.
Bring to a simmer and season with salt and pepper.
Cook the Stuffed Cabbage:
Place the cabbage rolls seam-side down in the pot with the sauce.
Cover and simmer over low heat for 45 minutes to 1 hour, basting occasionally.
Once the rolls are tender, remove from heat.
Serve:
Transfer cabbage rolls to plates and spoon extra sauce over the top.
Garnish with fresh parsley and serve hot.
Enjoy with mashed potatoes or crusty bread!
Recipe Notes:
Meat Choice: Ground turkey is used for a leaner option, but ground beef or pork can be substituted for a richer flavor.
Rice Preparation: Use long-grain white rice for the best texture and flavor. Ensure it’s cooked before adding to the filling.
Sauerkraut Tip: Rinse the sauerkraut if you prefer a milder taste; otherwise, it adds a tangy depth to the dish.
Bacon Flavor: Crisp the bacon before adding to the filling to enhance its smoky flavor.
Slow Cooking: Simmer the cabbage rolls gently to allow the flavors to meld and the meat to become tender.
