Ready to change up your dinner routine? Three words: Hungarian Unstuffed Cabbage. It’s a delicious meal with loads of flavor (and it may just be my favorite yet!)
THIS is my favorite recipe of all time. That’s right, I said it. I picked a favorite child. And this is it.
Her name is Hungarian Unstuffed Cabbage.
When I lived in Holland, Tulip Mama would make it every winter and I just became OBSESSED with the flavors. It’s got smoky paprika, zingy sauerkraut, decadent crème fraîche (and a whole host of other flavor powerhouses, like apple and ground “beef”).
Needless to say, I am SO EXCITED to share my vegetarian version of this recipe with you today!
Ingredients in unstuffed cabbage
Hungarian unstuffed cabbage is an improved take on stuffed cabbage. I say improved because, as mentioned, this is probably my favorite dish ever. But I’m not biased, promise!
- Rice: Start with 1 cup of rice. I used white, but jasmine or brown will work too. We’ll heap the unstuffed cabbage on top of the rice to serve!
- Onion: You’ll need 1 whole onion, whether white or yellow.
- Ground Beef: Use 16 oz of plant based ground beef for the meat portion. You can use Beyond Burger, Impossible Burger, or make your own vegan ground beef! The traditional recipe uses real beef, but that plant-based options work splendidly here.
- Sauerkraut: Include some intense zingy flavor with 1 cup of sauerkraut.
- Smoked Paprika: 2 teaspoons of smoked paprika add a great smokey flavor in true Hungarian form. Aim for the best possible paprika you can find – the flavor shines through here!
- Bouillon: Next, include 1 cube or teaspoon of vegetable base bouillon.
- Apple: 1 diced green apple adds a delicious, tart flavor and some crunch.
- Bell Pepper: Last but not least, throw in 1 diced green pepper.
- To serve: Serve with crème fraîche, sour cream, or plain Greek yogurt!
How to make Hungarian unstuffed cabbage
Have about 20 minutes to spare? Then you have time to whip up this dinner.
Step 1: Prepare the rice
To begin, prepare the rice according to the instructions on the package, as this usually takes the longest to cook.
Step 2: Cook the onion
Heat the oil in a large pot or sauté pan over medium heat. Add the onion and cook until it becomes slightly soft and translucent, about 3 minutes.
Step 3: Brown the beef
Add the crumbled up plant-based beef. Continue cooking until it begins to brown, about 7 minutes.
Step 4: Prepare the rest of the ingredients
Stir in the sauerkraut, paprika, and bouillon. Cook for another 5 minutes to help blend the flavors together.
Finally, stir in the apple and pepper, then remove from the heat.
Step 5: Top and serve
Serve over rice and topped with crème fraîche or sour cream.
More ways to cook with cabbage
Dying for some more delicious cabbage dishes? Here are some favorites where cabbage is a true highlight, whether in sauerkraut or regular form!
- Vegetarian Egg Roll in a Bowl
- Vegan Korean BBQ
- Thai Vegetarian Coconut Curry
- Roasted Cauliflower Street Tacos
- 1 cup rice 200 g
- 1 Tbsp olive oil 15 mL
- 1 medium white or yellow onion diced
- 16 oz plant-based ground beef like Beyond Beef or Impossible Burger, 450 g
- 1 cup sauerkraut drained, 250 g
- 2 tsp smoked paprika
- 1 tsp vegetable bouillon base or 1 bouillon cube
- 1 green apple diced
- 1 green bell pepper diced
- To serve: crème fraîche or sour cream
- Rice: Prepare rice according to instructions on the package.
- Onion: Heat oil in a large pot or saute pan over medium. Add onion and cook until slightly soft and translucent, about 3 minutes.
- Beef: Add crumbled up plant-based beef. Continue cooking until "beef" begins to brown, about 7 minutes.
- Flavor It Up: Stir in sauerkraut, paprika, and bouillon. Cook for another 5 minutes to help blend flavors together. Stir in apple and pepper, then remove from heat.
- Serve: Serve over rice, topped with crème fraîche.
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