Instructions
1️⃣ Prepare the Cabbage
- Bring a large pot of water to boil.
- Core the cabbage and blanch leaves for 2–3 minutes until pliable.
- Remove and set aside. Trim thick vein at base of leaves if needed.
2️⃣ Make the Filling
- In a bowl, combine ground meat, rice, onion, garlic, egg, paprika, salt & pepper.
- Mix until well incorporated.
3️⃣ Roll the Cabbage
- Place 2–3 tbsp of filling on the center of a cabbage leaf.
- Fold sides in and roll tightly.
- Repeat with remaining leaves and filling.
4️⃣ Prepare the Sauce
- In a large pot or Dutch oven, heat oil.
- Add a little onion if desired, sauté briefly.
- Layer the bottom with sauerkraut (optional).
- Place cabbage rolls seam-side down in the pot.
- Pour tomato sauce over the rolls.
- Add bay leaves and sprinkle caraway seeds.
5️⃣ Simmer
- Cover and simmer 1–1.5 hours on low heat, until cabbage and rice are tender.
- Check occasionally; add water or broth if needed.
6️⃣ Serve
- Spoon sauce over rolls.
- Dollop with sour cream.
- Serve with mashed potatoes or fresh bread.
🌟 Tips for Authentic Flavor
- Use sweet Hungarian paprika for the classic taste.
- For a slightly tangy version, stir some sauerkraut into the tomato sauce.
- Leftovers taste even better the next day — flavors meld beautifully.
- Some recipes add a smoked ham hock or bacon for deeper flavor.
If you want, I can also give a slow-cooker version of Töltött Káposzta — super easy, “set it and forget it,” and perfect for busy days.
Do you want me to do that?
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