Here’s a traditional Hungarian Stuffed Cabbage (Töltött Káposzta) recipe—hearty, comforting, and full of flavor:
Ingredients (Serves 4–6)
For the filling:
- 500 g (1 lb) ground pork (or a mix of pork and beef)
- 1 small onion, finely chopped
- 1/2 cup uncooked rice
- 1 egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp paprika (sweet or smoked)
For the cabbage rolls:
- 1 large head of cabbage (or pre-rolled cabbage leaves)
- 2–3 slices of bacon or smoked pork, chopped (optional, for flavor)
- 2 cups sauerkraut (optional, for tanginess)
For the sauce:
- 2 tbsp vegetable oil or lard
- 1 large onion, chopped
- 1–2 tbsp sweet Hungarian paprika
- 2 cups tomato sauce or crushed tomatoes
- Salt and pepper to taste
- 1–2 bay leaves
Instructions
- Prepare the cabbage leaves:
- Core the cabbage and blanch the leaves in boiling water for 2–3 minutes until soft and pliable. Drain and set aside.
- Make the filling:
- In a bowl, mix ground meat, chopped onion, uncooked rice, egg, salt, pepper, and paprika until well combined.
- Assemble the rolls:
- Place 1–2 tablespoons of filling on each cabbage leaf. Fold in the sides and roll tightly.
- Prepare the sauce:
- Heat oil or lard in a large pot. Sauté chopped onion until translucent. Stir in paprika.
- Add tomato sauce and a little water or stock if needed. Season with salt, pepper, and bay leaves.
- Layer the rolls:
- Place a layer of chopped bacon (if using) or a few cabbage trimmings at the bottom of the pot.
- Arrange the cabbage rolls seam side down in the pot. Add sauerkraut between layers if desired.
- Cook:
- Pour tomato sauce over the rolls. Cover and simmer gently for 1–1.5 hours until the meat and rice are cooked and tender.
- Serve:
- Ladle sauce over the cabbage rolls. Serve hot with sour cream on top for an authentic touch.
💡 Tips:
- Adding sauerkraut gives a slightly tangy, traditional Hungarian flavor.
- Leftovers taste even better the next day after the flavors meld.
- You can make this in the oven at 160°C (320°F) for about 1.5 hours if you prefer baking.
If you want, I can also give a faster, weeknight-friendly version of Töltött Káposzta that cooks in about 45 minutes using pre-cooked rice.
Do you want me to do that?
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