Here’s a classic recipe for Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)—hearty, savory, and perfect for family meals:
Ingredients (serves 4–6)
For the filling:
- 1 lb (450 g) ground pork (or a mix of pork and beef)
- ½ cup uncooked rice
- 1 medium onion, finely chopped
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
For the cabbage rolls:
- 1 large head of cabbage
- 2–3 cups tomato sauce or crushed tomatoes
- 1–2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp sugar (optional, to balance acidity)
- Salt and pepper to taste
- ½ tsp smoked paprika (optional, for depth)
Instructions
- Prepare the cabbage:
- Core the cabbage and gently separate leaves.
- Blanch leaves in boiling water for 2–3 minutes until pliable. Drain and set aside.
- Trim thick veins from the leaves so they roll easily.
- Make the filling:
- In a bowl, mix ground meat, rice, chopped onion, egg, salt, pepper, and paprika.
- Assemble rolls:
- Place 2–3 tbsp filling in the center of a cabbage leaf.
- Fold sides over the filling and roll tightly from stem end to tip.
- Repeat until all filling is used.
- Prepare the sauce:
- Heat oil in a large pot. Sauté garlic until fragrant.
- Add tomato sauce, sugar (if using), salt, pepper, and smoked paprika. Simmer 5 minutes.
- Cook the rolls:
- Place a layer of cabbage leaves in the bottom of the pot.
- Arrange rolls seam side down in layers.
- Pour sauce over rolls, covering them completely.
- Bring to a gentle simmer, cover, and cook 45–60 minutes until rice and meat are cooked through.
- Serve:
- Serve hot, optionally with a dollop of sour cream on top.
💡 Tips:
- Leftovers taste even better the next day after flavors meld.
- Some recipes add smoked bacon or sausage for a richer flavor.
- For a slightly tangy version, you can mix in sauerkraut with the tomato sauce.
If you want, I can also give you a quick baked version in the oven that saves time but keeps all the traditional Hungarian flavors.
Do you want me to do that?
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