Go Back
+ servings
Stuffed Cabbage Hungarian Style
Print Recipe
4.5 from 4 votes

Stuffed Cabbage Hungarian Style

Pressure Cooking Time35 mins
Total Time35 mins
Course: Main Course
Cuisine: Hungarian
Diet: Gluten Free
Keyword: Affordable, Quick
Product: Stove-top Pressure Cooker
Cooking Method: Pressure Cooking
Food Group: Dairy, Meat & Poultry, Rice, Pasta & Grains, Vegetables
Servings: 4
Calories: 416kcal


  • 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: 416kcal | Carbohydrates: 29g | Protein: 25g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 454mg | Potassium: 948mg | Fiber: 7g | Sugar: 11g | Vitamin A: 572IU | Vitamin C: 91mg | Calcium: 129mg | Iron: 4mg