Ahhh, Töltött Káposzta — pure Hungarian comfort 🇭🇺💛
Here’s a traditional, home-style recipe, the kind that tastes even better the next day.
Hungarian Cabbage Rolls (Töltött Káposzta)
Serves: 4–6
Ingredients
Cabbage
- 1 large sour cabbage (fermented)
or 1 large fresh cabbage + brine (see note) - Extra chopped cabbage (for layering)
Filling
- 1 lb (450 g) ground pork
(or pork + beef mix) - ½ cup rice (uncooked)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp sweet Hungarian paprika
- 1 tsp salt
- ½ tsp black pepper
Cooking Base
- 2 tbsp oil or lard
- 1 tbsp sweet Hungarian paprika
- 2 tbsp tomato paste
- 1–2 bay leaves
- ½ tsp caraway seeds (optional)
- Water or light stock
Instructions
1. Prepare the cabbage
- Sour cabbage: Gently separate leaves.
- Fresh cabbage:
Core it, boil 10–15 min until soft.
Optional brine: soak leaves in salted water + splash of vinegar for 1 hour.
Trim thick veins so leaves roll easily.
2. Make the filling
Mix pork, rice, onion, garlic, paprika, salt, and pepper.
Don’t overmix.
3. Roll
Place filling on each leaf, fold sides in, roll tightly (but not too tight—rice expands).
4. Build the pot
- Add oil/lard to pot.
- Sprinkle paprika off heat.
- Add tomato paste, bay leaves, caraway.
- Layer:
- Chopped cabbage
- Cabbage rolls
- More chopped cabbage on top
Add water/stock just to cover.
5. Simmer
Cover and cook on low for 1½–2 hours, gently shaking pot occasionally (don’t stir).
To Serve (very important 😄)
- Sour cream on top
- Fresh bread
- Optional: smoked sausage or bacon cooked in the pot
Tips from Hungarian kitchens
- Even better next day
- Freezes beautifully
- The more sour the cabbage, the more authentic
Want:
- Transylvanian version with smoked meats
- Oven-baked method
- Rice-free / keto rolls
- Or a shortcut weeknight version?