🥣 Instructions
- Prepare the Cabbage:
- Bring a large pot of salted water to a boil.
- Remove the core of the cabbage and place it in the boiling water.
- Carefully peel off the softened outer leaves one by one using tongs.
- When you have 12–15 large leaves, drain them and trim the thick rib on each leaf for easier rolling.
- Make the Filling:
- In a large bowl, combine the ground meats, rice, chopped onion, garlic, egg, paprika, salt, pepper, and parsley.
- Mix gently until well combined.
- Assemble the Rolls:
- Place about 2 tablespoons of filling on each cabbage leaf.
- Fold the sides over and roll up tightly, tucking in the ends to seal.
- Prepare the Pot:
- Spread a layer of sauerkraut on the bottom of a large heavy pot or Dutch oven.
- Place some chopped cabbage trimmings (if you have them) over it.
- Layer the Rolls:
- Arrange a layer of stuffed rolls seam-side down.
- Add more sauerkraut and a few pieces of smoked sausage (if using).
- Repeat layers until all rolls are in the pot, topping with the rest of the sauerkraut.
- Make the Sauce:
- In a saucepan, heat oil or lard.
- Add chopped onion and cook until translucent.
- Stir in flour and cook lightly, then remove from heat and add paprika.
- Whisk in tomato sauce and about 2 cups of water or broth until smooth.
- Season with salt, pepper, and a pinch of sugar.
- Pour the Sauce and Cook:
- Pour the sauce evenly over the stuffed cabbage rolls.
- Cover and simmer gently for about 2 to 2½ hours over low heat.
- Add more water if needed during cooking.
- Serve:
- Let the rolls rest for 15–20 minutes before serving (they taste even better the next day!).
- Serve warm with a generous dollop of sour cream and fresh bread.
🍽️ Serving Suggestions
- With crusty bread or boiled potatoes
- A sprinkle of fresh dill or parsley
- A spoon of sour cream on top is a must in Hungary!
💡 Tips
- For an authentic flavor, include smoked ribs or sausage slices in the pot — they infuse the cabbage with deep, smoky notes.
- These rolls freeze beautifully and taste even better reheated.
- Many Hungarians serve this dish with a side of sour cream and paprika oil drizzle.
Would you like me to give you a slow cooker version of this Töltött Káposzta — perfect for “set it and forget it” cooking on busy days?
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