Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

For the Filling:

• 1 lb (450 g) ground pork (or mix of pork and beef)
• ½ cup rice, uncooked
• 1 small onion, finely chopped
• 1 egg
• 1 tsp paprika
• Salt & black pepper

For the Rolls:

• 1 large head of cabbage
• 2–3 cups sauerkraut (optional for tanginess)
• 2 cups tomato sauce or crushed tomatoes
• 2 tbsp oil or lard
• 1–2 bay leaves

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Instructions

1. Prepare cabbage leaves:
   • Core cabbage and blanch leaves in boiling water until pliable. Drain and set aside.
2. Make filling:
   • In a bowl, mix ground meat, rice, chopped onion, egg, paprika, salt, and pepper.
3. Stuff cabbage:
   • Place 1–2 tablespoons of filling on each leaf. Fold sides over and roll tightly.
4. Layer in pot:
   • Grease pot with oil. Place some cabbage leaves or sauerkraut at the bottom.
   • Arrange rolls seam-side down. Add bay leaves and cover with tomato sauce.
5. Cook:
   • Cover and simmer over low heat for 1–1.5 hours, until cabbage and rice are tender.
   • Stir gently occasionally; add water if sauce gets too thick.
6. Serve:
   • Hot with a spoonful of sour cream if desired.

Classic Hungarian comfort food — hearty, flavorful, and perfect for family meals.