New World Stuffed Cabbage Recipe – Hungarian Special
New World Stuffed Cabbage is a flavorful twist on the traditional dish, incorporating bold ingredients and vibrant seasonings inspired by the Americas. This dish features tender cabbage leaves wrapped around a delicious filling of ground meat, rice, and aromatic spices, all simmered in a rich tomato sauce. Whether served for a comforting family dinner or a festive gathering, this recipe brings a modern touch to a classic favorite. Let’s get cooking!
- 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:
Cabbage Choice : Green cabbage is traditional, but Savoy cabbage works well too.
Meat Variations : Ground turkey or a mix of beef and pork adds extra flavor.
Make It Spicier : Add a pinch of red pepper flakes to the sauce.
Vegetarian Option : Swap the meat for lentils, mushrooms, or quinoa.
Make Ahead : These rolls taste even better the next day and freeze well for meal prep.
