Hungarian Stuffed Cabbage

Hungarian Stuffed Cabbage

Hungarian Stuffed Cabbage

4.45 from 27 votes
Pressure Cooking Time 35 minutes
Total Time 35 minutes
Course Main Course
Cuisine Hungarian
Diet Gluten Free
Servings 4
Calories 416 kcal


  • 1 head cabbage separated into leaves
  • 1 cup tomato sauce
  • 1 cup water
  • 8 oz sauerkraut canned, rinsed and well-drained
  • 1 pound beef chopped, or a mixture of beef, veal, and pork
  • 1 onion finely chopped
  • 1/4 cup rice
  • 1 tablespoon parsley minced
  • 2 tablespoons chicken stock
  • Salt to taste
  • Freshly ground pepper to taste
  • Sour cream or yogurt for garnish


  • Fill the cooker halfway with water and bring to a boil.
  • Add several cabbage leaves at a time and cook briefly until they are softened. Drain on paper towels.
  • Discard the water and dry the cooker, then add the tomato sauce, water, salt, pepper, and the sauerkraut and mix well.
  • In a bowl, combine the chopped meat, onion, rice, parsley, and chicken stock and season with salt and pepper.
  • Place about 2 tablespoons of this mixture in each cabbage leaf, fold in the sides, and roll. Arrange in the cooker over the sauerkraut mixture.
  • Close the lid and bring to pressure. Once at pressure, cook 35 minutes on High pressure or 65 minutes on Low pressure.
  • Release the pressure, remove the lid, and serve with sour cream or yogurt on the side.


Calories: 416kcalCarbohydrates: 29gProtein: 25gFat: 23gSaturated Fat: 9gCholesterol: 81mgSodium: 454mgPotassium: 948mgFiber: 7gSugar: 11gVitamin A: 572IUVitamin C: 91mgCalcium: 129mgIron: 4mg
Food Group Meat & Poultry
Keyword Affordable, Quick
Cooking Method Pressure Cooking
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