Töltött Káposzta
🥬 Ingredients (Serves 6–8)
For the Rolls:
- 1 large head sour cabbage (pickled whole leaves)
(or regular cabbage leaves blanched in salted water) - 1 lb (450 g) ground pork
- ½ lb (225 g) ground beef (optional — many use all pork)
- ½ cup uncooked rice
- 1 small onion, very finely chopped
- 2 cloves garlic, minced
- 1½ tbsp sweet Hungarian paprika
- 1 tsp black pepper
- 1 tsp salt
- 1 egg (optional — some families omit)
For the Pot:
- 2 cups sauerkraut (rinsed lightly if very sour)
- 1 smoked Hungarian sausage (kolbász), sliced
- 1–2 smoked ribs or smoked pork hock (very traditional, optional but amazing)
- 1 tbsp lard or oil
- 1 tbsp flour
- 1 tbsp sweet Hungarian paprika
- 1 bay leaf
- Water or broth to cover
👩🍳 Instructions
1️⃣ Prepare the Filling
Mix:
- Ground meat
- Rice
- Onion
- Garlic
- Paprika
- Salt & pepper
- Egg (if using)
Mix gently — do not overwork.
2️⃣ Prepare the Cabbage
If using sour cabbage:
Carefully separate leaves and trim thick stems.
If using fresh cabbage:
Boil whole head 5–10 minutes until leaves soften, then peel off.
3️⃣ Roll
Place a small handful of filling near base of leaf.
Fold sides in and roll up tightly but gently.
4️⃣ Layer the Pot (Very Important)
In a large heavy pot:
Bottom layer → some sauerkraut
Then → a few cabbage rolls
Add → sliced sausage & smoked meat
Repeat layers
Top with remaining sauerkraut
Add bay leaf.
Cover with water or broth just enough to submerge.
5️⃣ Slow Simmer
Bring to gentle boil.
Reduce heat.
Simmer covered 1½–2 hours.
Low and slow is key.
6️⃣ Paprika Roux (Rántás) Finish
In a small pan:
- Heat lard
- Stir in flour and cook lightly
- Remove from heat and add paprika
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