Surfer's Real Hungarian Stuffed Cabbage

The other day, FOTM reader Surfer wrote a comment about a delicious recipe for cabbage on my “10 really cheap but healthy foods” post. She is kind enough as to share it with us! 😀

stuffed cabbage

Surfer’s Real Hungarian Stuffed Cabbage


  • 1 head of cabbage
  • 1 lb of uncooked ground round
  • 1 small onion diced
  • ½ cup uncooked rice
  • 1 8-oz can of tomato sauce
  • Salt/pepper or your favorite seasoning
  • olive oil

In a large sauce pan pour about ¼ of water and heat.
Taking a sharp knife, core out bottom of cabbage taking care to get most of the stem out and hollow about 1/3 to ½ of the way through.
Place cabbage hollow side down in the water and lightly boil. Cover and allow to steam until the cabbage pulls away easily without tearing. Add more water if needed.
While the cabbage is steaming, mix the ground round, diced onion, uncooked rice, tomato sauce, and seasoning in a bowl.
After the cabbage is steamed, pull apart the large leaves (some leaves will tear, that’s ok!).  Take a cooled leaf in the palm of your hand, place a palm-size ball of the meat/rice mixture in the middle of the leave, and fold or roll up the leaf.
Pour olive oil in a roaster (or any other oven-safe container) to coat bottom. Put the rolled-up cabbage leaves into the pot. Pour the tomato sauce over the cabbage rolls. Add extra seasoning if needed (I always do).
Bake in oven at 350 degrees for one hour. The rice should be cooked but not crunchy.
Voila! The stuffed cabbage rolls are ready for the dinner table!
My mother in law taught this to me as a birthday gift. It is my husband’s favorite. I have not tried this in a crock pot but I think it will probably work just as well as in the oven.
Bon appetit!

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This sounds wonderful! May I ask what other seasoning you use? Thank you! Glenda Findley

Jane P.
Jane P.

Thank you, I am going to print this recipe and prepare it soon as I can.


That sounds really yummy. 😀


It didn’t say how much olive oil to use, whats the purpose of it?

Auntie Lulu
Auntie Lulu

Thanks for sharing. This recipe really sounds wonderful, and relatively easy.


Hello gentle people,
Thank you for your kind and wonderful comments. I hope you all really do like it. I was worried I was not being clear enough.
Cest Bon!


Looks easy and delish. My Mom always made it growing up. Thanks.