Author: Canadian Living

I once tasted Hungarian cabbage rolls in a family-owned restaurant in Winnipeg. When they closed down I knew that I couldn't live without this comfort food and created my own version with more spices, chicken rather than meat and tons of sauce. I serve them with whole, sauteed mushrooms and crusty bread.

  • Portion size 10 servings
  • Credits : Lisa Dumaine


  • 1 yellow pepper
  • 2 cabbage
  • 1 onion
  • 3 cloves of garlic
  • 1 leek
  • 4 celery stalks
  • 20 Yukon Gold potatoes
  • 1 1/2 cup white rice
  • 1 cup Parmesan cheese
  • 6 tablespoons soy sauce
  • 4 tablespoons Worcestershire sauce
  • 6 cups tomato soup
  • 2 1/2 cups beef bouillon
  • 1 tablespoon caraway seeds
  • 1 1/2 tablespoon crushed coriander seeds
  • 2 tablespoons Italian herb seasoning
  • 1 tablespoon Hungarian paprika
  • 2 tablespoons black pepper
  • 2 tablespoons chili powder
  • 1 tablespoon garlic powder
  • 2 1/2 lbs ground chicken


Bake in 350 degree oven for 2 hours. Discard wilted or discolored outer leaves of cabbage and rinse well in cold water. Blanch cabbages in a large, pot of boiling, salted water for 5-6 minutes or until leaves are softened. Drain on paper towels and set aside. *Note: if some leaves rip, they can be layered over each other when being rolled - cabbage rolls are very forgiving! Chicken/Rice Mixture: Put rice in a fine strainer and pour 2 cups of boiling water over it and set aside. In large bowl, combine the raw chicken with: - eggs - 1/2 cup of the parmesan cheese - 3 tbsp. of soya sauce - 2 tbsp of worchestershire sauce - 1 tbsp of Italian herbs - 1 tbsp of black pepper - 1 tbsp of chilli powder - 1 tbsp of black pepper - 1 tbsp of garlic Add the rice to the chicken mixture. Cabbage Roll Sauce: In heavy skillet, heat oil over medium-high heat. Cook onion and garlic until softened about 3 minutes. Add all other vegetables, except the potatoes, and cook for another 3 minutes. Reduce heat and add tomato soup, parmesan cheese, remaining spices and remaining soya & worchestershire sauce. Simmer for 10 minutes and pour over cabbage rolls. Place about 1/4 cup of chicken/rice mixture on each cabbage leaf and roll up, tucking in sides. Add 1/2 cup of cabbage roll sauce to bottom of casserole dish (13 X 9 inch). Arrange rolls seam side down. Bake for 2 hours. Add the yellow potatoes in during the last hour of cooking.
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Hungarian Cabbage Roll Casserole