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.
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
- 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.
- In a bowl, mix the ground pork, uncooked rice, chopped onion, minced garlic, paprika, caraway seeds, salt, and pepper until well combined.
- Place a spoonful of the meat mixture onto each cabbage leaf and roll them up, tucking in the sides as you go.
- 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.
- 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.
- 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