Here’s a classic Hungarian Stuffed Cabbage Rolls (Töltött Káposzta) recipe—hearty, savory, and perfect for a comforting family meal.
Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)
Ingredients
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1 large head of cabbage
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1 lb ground pork (or mix pork & beef)
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1 cup cooked rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 tsp paprika (preferably Hungarian sweet paprika)
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1 tsp salt, plus more to taste
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½ tsp black pepper
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2 cups tomato sauce or crushed tomatoes
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1 cup sour cream (optional, for serving)
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1–2 tbsp vegetable oil
Instructions
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Prepare cabbage leaves
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Bring a large pot of water to boil.
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Core the cabbage and carefully separate leaves.
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Boil leaves 2–3 minutes until pliable, then drain and set aside.
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Make filling
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In a bowl, combine ground meat, cooked rice, onion, garlic, paprika, salt, and pepper.
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Assemble rolls
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Place 2–3 tablespoons of filling on the center of each cabbage leaf.
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Fold sides in and roll tightly.
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Cook rolls
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Preheat a large skillet or Dutch oven over medium heat.
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Heat oil and lightly sauté the rolls for 2–3 minutes per side (optional, for added flavor).
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Pour tomato sauce over rolls.
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Cover and simmer 45–60 minutes, until meat is cooked through and cabbage is tender.
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Serve
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Spoon rolls onto plates with sauce.
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Dollop with sour cream if desired.
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Optional garnish: extra paprika or chopped parsley.
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Tips & Variations
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Smoky flavor: Add chopped smoked bacon or Hungarian smoked sausage to the filling.
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Sour twist: Some recipes add a bit of sauerkraut to the tomato sauce for tanginess.
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Make ahead: Rolls can be assembled a day before and cooked the next day; flavors deepen overnight.
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Freezer-friendly: Assemble rolls, cover in sauce, and freeze. Cook from frozen at low heat until heated through.
If you want, I can also provide a quick stovetop version or a one-pot oven-baked shortcut that saves time but keeps the traditional flavor.