Ah, Hungarian Stuffed Cabbage Rolls — called Töltött Káposzta in Hungarian — are a classic comfort dish. They’re hearty, tangy, and perfect for a cozy meal. Here’s a detailed recipe:
Ingredients:
For the filling:
500 g (1 lb) ground pork (or a mix of pork and beef)
100 g (1/2 cup) rice, uncooked
1 medium onion, finely chopped
1 egg
1 tsp paprika (Hungarian sweet paprika preferred)
Salt and black pepper to taste
For the rolls:
1 large head of cabbage
2 tbsp oil or lard
For the sauce:
400 g (14 oz) canned crushed tomatoes
2–3 tbsp tomato paste
1 tsp sugar
1–2 tsp paprika
Salt and pepper to taste
100 ml (1/2 cup) sour cream (optional, for serving)
Instructions:
Prepare the cabbage leaves:
Remove the core from the cabbage.
Boil the whole cabbage head in salted water for 5–10 minutes until the leaves are pliable. Remove and separate the leaves carefully.
Make the filling:
In a bowl, mix ground meat, rice, chopped onion, egg, paprika, salt, and pepper.
Assemble the rolls:
Place 2–3 tablespoons of filling in the center of a cabbage leaf.
Fold the sides over and roll tightly, like a burrito.
Cook the rolls:
In a large pot, heat oil or lard. Layer some leftover cabbage leaves at the bottom to prevent sticking.
Place the rolls seam-side down in the pot.
Mix tomatoes, tomato paste, sugar, paprika, salt, and pepper. Pour over the rolls. Add enough water to almost cover them.
Simmer:
Cover and simmer on low heat for 1–1.5 hours. Occasionally check to make sure they aren’t sticking, and add water if necessary.
Serve:
Serve hot, with a dollop of sour cream on top.
💡 Tips:
Using slightly undercooked rice in the filling is better since it will finish cooking inside the roll.
Some recipes add a bit of smoked bacon or sauerkraut to the sauce for extra flavor.
If you want, I can also give you a shortcut slow-cooker version that makes it even easier to prepare on a busy day.
