Saxon Stuffed Cabbage Rolls (Székelykáposzta)

Székelykáposzta, also known as Saxon Stuffed Cabbage Rolls, is a traditional dish from Transylvanian Saxon cuisine. This hearty and flavorful dish is made with cabbage leaves stuffed with a savory mixture of ground meat, rice, and spices, then simmered in a rich tomato sauce.

Saxon Stuffed Cabbage Rolls (Székelykáposzta)

Ingredients

  • 1 large head of cabbage
  • 1 lb ground pork
  • 1 cup uncooked rice
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon caraway seeds
  • Salt and pepper to taste
  • 2 cups tomato sauce
  • 1 cup chicken or vegetable broth

Instructions

  1. Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for 2-3 minutes, or until they are pliable. Remove and set aside to cool.
  2. In a bowl, mix the ground pork, uncooked rice, chopped onion, minced garlic, paprika, caraway seeds, salt, and pepper until well combined.
  3. Place a spoonful of the meat mixture onto each cabbage leaf and roll them up, tucking in the sides as you go.
  4. Place the stuffed cabbage rolls in a large pot. Pour the tomato sauce and broth over the rolls, making sure they are fully covered with the liquid.
  5. Cover the pot and simmer the rolls over low heat for 1.5-2 hours, or until the cabbage is tender and the filling is cooked through.
  6. Serve the Székelykáposzta hot, with a dollop of sour cream on top if desired.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Bowl Knife Cutting board

Tools

Spoon Pot with lid

Serving suggestions

Serve the Székelykáposzta with a side of crusty bread and a simple green salad.

Tips & tricks

For a vegetarian version, substitute the ground pork with cooked lentils and mushrooms.

Cost

$15