Carefully cut out the core from the bottom of the cabbage head with a sharp knife.
Place the whole cabbage in the boiling water, core side down.
As the cabbage softens, gently peel off the outer leaves one by one with tongs (after about 2–3 minutes each).
Set aside about 12–15 large leaves. (Reserve the smaller, torn leaves for layering inside the pot later.)
Step 2: Make the Filling
In a large bowl, combine the ground pork, rinsed rice, chopped onion, minced garlic, egg, salt, pepper, and paprika.
Mix everything together gently but thoroughly — don’t overwork it, just until combined.
Step 3: Form the Rolls
Place a cabbage leaf flat on your work surface.
Add about 2–3 tablespoons of filling near the base of the leaf.
Fold the sides in, then roll up tightly like a burrito.
Repeat with remaining leaves and filling.
(If the thick vein of a cabbage leaf is too tough, you can slice off the thickness with a knife so the leaf rolls easier.)
Step 4: Assemble the Pot
Spread a handful of rinsed sauerkraut and some chopped leftover cabbage over the bottom of a large Dutch oven or heavy pot.
Arrange a layer of cabbage rolls, seam side down.
Sprinkle a little more sauerkraut, a pinch of paprika, and a few pieces of smoked meat if using.
Repeat layering — rolls, kraut, meat — until all the rolls are in the pot.
Top with remaining sauerkraut and drizzle with melted lard or oil.
Step 5: Make the Sauce
In a bowl, mix the tomato purée with about 2–3 cups of water or broth.
Pour this mixture over the rolls — it should almost (but not quite) cover them.
Add the bay leaf.
Sprinkle a little more paprika over the top.
Step 6: Cook
Bring everything to a gentle simmer over medium heat.
Once simmering, lower the heat, cover with a lid, and cook slowly for about 2 to 2½ hours. (You want a very gentle bubble so the rolls stay tender and don’t fall apart.)
✨ Final Step: Serve!
Let the cabbage rolls rest for at least 15–20 minutes before serving — the flavors deepen beautifully.
Serve hot, spooning over plenty of the cooking sauce, and don’t forget a generous dollop of sour cream on top! (Some even like a sprinkle of fresh dill or parsley.)
🍴 Tips for Extra Deliciousness:
Smoked Meat: Adds incredible depth and old-world flavor. Even a small piece makes a huge difference.
Rice: Some families half-cook the rice first to make sure it becomes tender inside the roll — but traditional recipes use it raw.
Flavor Boost: A dash of smoked paprika or a spoonful of pork fat stirred into the sauce can elevate the dish even more.
Make Ahead: Hungarian cabbage rolls taste even better the next day! (The flavors have time to marry — many grandmas insist it’s non-negotiable.)
🧡 A Taste of Hungary in Every Bite
Töltött Káposzta is more than just a dish — it’s love, patience, and tradition rolled into one. It’s a plate that carries memories of grandparents, holiday feasts, cozy kitchens, and laughter. Serve it proudly, and enjoy every hearty, soulful bite.
Would you also like me to share a “holiday-style” version where they add a bit of smoked sausage or sour cream sauce over the top before baking? It’s super rich and absolutely legendary in Hungarian Christmas traditions! 🎄✨ Let me know!
