Here’s a traditional Hungarian Töltött Káposzta (Stuffed Cabbage) recipe—hearty, savory, and comforting.
Töltött Káposzta (Hungarian Stuffed Cabbage)
Ingredients
- 1 large head of cabbage
- 1 lb ground pork (or mix of pork and beef)
- 1 cup rice, uncooked
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp paprika (sweet)
- 1 tsp salt
- ½ tsp black pepper
- 1 egg
- 2 cups sauerkraut (optional, for layering in pot)
- 1 can (15 oz) tomato sauce or 2 cups crushed tomatoes
- 1–2 cups water or broth
- 2 tbsp oil
Instructions
Prepare the Cabbage
- Remove the core from the cabbage.
- Blanch whole leaves in boiling water for 2–3 minutes until soft and pliable. Drain and cool.
Make the Filling
- In a bowl, mix ground meat, rice, onion, garlic, paprika, salt, pepper, and egg until combined.
Assemble
- Place a small scoop of filling in the center of each cabbage leaf.
- Fold in sides and roll tightly to enclose the filling.
- Optional: line the bottom of a pot with sauerkraut.
- Arrange rolls seam-side down in the pot.
Cook
- Mix tomato sauce with water/broth, pour over cabbage rolls.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer 1.5–2 hours until meat and rice are cooked through.
Serve
- Spoon sauce over rolls
- Serve with extra sauerkraut or crusty bread
Tips
- For richer flavor, add smoked bacon or sausage to the filling
- Some recipes add a spoonful of sour cream when serving
- Rolls can be frozen before cooking for easy meals later
If you want, I can also share a slow-cooker version, or a slightly sweeter version using a touch of sugar in the tomato sauce, which is traditional in some regions.