Here’s a classic Hungarian stuffed cabbage recipe, called Töltött Káposzta—hearty, comforting, and perfect for family meals. 🥬🇭🇺
Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)
Ingredients (Serves 6–8)
Cabbage & Filling
- 1 large head of cabbage (savoy works best, but green cabbage is fine)
- 1 lb (450 g) ground pork (or pork + beef mix)
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Hungarian sweet paprika
Sauce
- 2 cups sauerkraut, drained (optional for traditional tang)
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste (optional, for richness)
- 1 tsp sugar
- 1/2 tsp black pepper
- 1 tsp salt
- 1 tbsp vegetable oil
Instructions
1. Prepare the Cabbage
- Core the cabbage and carefully separate the leaves.
- Boil leaves for 2–3 minutes until soft and pliable, then drain.
- Trim thick stems so leaves are easier to roll.
2. Make the Filling
- In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix gently until combined.
3. Form the Rolls
- Place 2–3 tablespoons of filling in the center of each cabbage leaf.
- Fold the sides over the filling and roll from stem to tip to seal.
4. Prepare Sauce
- Heat oil in a pan and mix in tomato sauce, tomato paste, sugar, salt, and pepper.
- If using sauerkraut, layer a thin layer in the bottom of the baking dish for tang and flavor.
5. Assemble and Cook
- Place cabbage rolls seam-side down in a large baking dish or Dutch oven.
- Pour sauce over the rolls until mostly covered.
- Cover with lid or foil and bake at 350°F (175°C) for 1–1.5 hours.
- Optionally, uncover for the last 10–15 minutes to slightly brown the top.
6. Serve
- Let the rolls rest 5–10 minutes before serving.
- Garnish with sour cream for an authentic Hungarian touch.
Tips for Perfect Töltött Káposzta
- Don’t overcook cabbage leaves—they should be pliable, not mushy.
- Use savoy cabbage for a softer texture and easier rolling.
- Leftovers taste even better the next day as the flavors meld.
If you want, I can also make a “quick stovetop version” that skips the oven and cooks the rolls in one pot in under an hour, keeping the classic Hungarian flavors.
Do you want me to do that?
