hungarian

Stuffed Cabbage Rolls with Pork and Rice

This braised dish pairs ground pork with cooked white rice, cabbage leaf and sauerkraut, rinsed and drained. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

55 g Carbohydrates

26 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

138g ground pork 334 kcal
92g cooked white rice 120 kcal
92g cabbage leaf 23 kcal
115g sauerkraut, rinsed and drained 22 kcal
61g onion, finely chopped 24 kcal
5g garlic, minced 7 kcal
5g sweet paprika 15 kcal
115g crushed tomatoes 37 kcal
115g chicken stock 7 kcal
31g sour cream 61 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

cabbage leaf
Bring a pot of water to a boil. Blanch cabbage leaf in boiling water 1-2 minutes until pliable; drain and cool.
ground porkcooked white riceoniongarlicsweet paprikasaltblack pepper
Mix ground pork, cooked rice, onion, garlic, sweet paprika, salt, and black pepper until combined.
cabbage leaf
Place filling on the cabbage leaf, fold sides in, and roll tightly.
cabbage leafsauerkrautcrushed tomatoeschicken stock
In a small pot or deep skillet, layer sauerkraut, then place the cabbage roll seam-side down. Add crushed tomatoes and stock.
Cover and simmer gently 30-35 minutes until the filling is cooked through and the flavors meld.
sour cream
Stir sour cream smooth and spoon over the hot roll to serve.