Here’s an authentic old-fashioned Töltött Káposzta 🇭🇺🍲 Hungarian Stuffed Cabbage—rich, comforting, and even better the next day, just like it’s made in Hungarian homes.
🍲 Töltött Káposzta (Hungarian Stuffed Cabbage)
🛒 Ingredients
Cabbage
1 large sour cabbage (savanyú káposzta) or 1 large fresh green cabbage
Extra chopped sauerkraut (optional but traditional)
Filling
1 lb (450 g) ground pork (or pork + beef mix)
½ cup uncooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
1 tbsp sweet Hungarian paprika
½ tsp marjoram (optional)
Sauce
2 tbsp oil or lard
1 tbsp flour
1 tbsp sweet Hungarian paprika
2 cups water or pork stock
½ cup sour cream (optional, for serving)
👩🍳 Instructions
Prepare the cabbage
If using fresh cabbage: core it and boil whole in salted water until leaves soften.
Separate leaves carefully and trim thick ribs.
Make the filling
In a bowl, mix ground meat, rice, onion, garlic, salt, pepper, paprika, and marjoram.
Stuff & roll
Place filling on each cabbage leaf.
Fold sides in and roll tightly.
Layer the pot
Place chopped sauerkraut or leftover cabbage on the bottom of a pot.
Arrange stuffed rolls on top.
Cover with remaining cabbage.
Make the paprika base
Heat oil/lard in a pan.
Add flour and cook until lightly golden.
Remove from heat and stir in paprika.
Add water/stock and mix well.
Cook
Pour sauce over cabbage.
Simmer gently, covered, 1½–2 hours on low heat.
Serve
Serve hot with sour cream and fresh bread.
🍽️ Traditional Serving
With sour cream 🥄
Fresh white bread
Pickles or hot peppers on the side 🌶️
💡 Old-School Hungarian Tips
Pork makes it richer and more authentic
Never boil hard—slow simmer only
Tastes even better the next day (true Hungarian rule!)
