Here’s a traditional Hungarian Stuffed Cabbage Rolls recipe 🇭🇺 Known as Töltött Káposzta, this is a beloved comfort dish—rich, cozy, and even better the next day.
🇭🇺 Töltött Káposzta (Hungarian Stuffed Cabbage Rolls)
🛒 Ingredients
For the cabbage:
1 large head green cabbage or 1 jar (1–1.5 kg) sour cabbage leaves (traditional)
For the filling:
1 lb (450 g) ground pork (or pork + beef mix)
½ cup uncooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp sweet Hungarian paprika
1 tsp salt
½ tsp black pepper
For the sauce:
2 tbsp oil or lard
1 onion, chopped
1 tbsp sweet Hungarian paprika
2 cups (480 ml) sauerkraut
1 tbsp tomato paste
2 cups (480 ml) water or broth
1 bay leaf
To finish:
Sour cream, for serving
👩🍳 Instructions
Prepare cabbage leaves If using fresh cabbage: core it and boil whole in salted water, peeling leaves as they soften. Trim thick veins.
Make the filling In a bowl, mix meat, rice, onion, garlic, paprika, salt, and pepper.
Roll Place 2–3 tbsp filling on each leaf. Fold sides in and roll tightly.
Build the pot In a large pot, heat oil. Sauté onion until soft. Remove from heat, stir in paprika. Add half the sauerkraut, then cabbage rolls, then remaining sauerkraut.
Add liquid & simmer Stir tomato paste into water/broth and pour over rolls. Add bay leaf. Liquid should just cover. Cover and simmer gently 1½–2 hours.
Serve Remove bay leaf. Serve hot with sour cream and fresh bread.
