Töltött Káposzta

About This Recipe

Töltött káposzta (stuffed cabbage) is Hungary's greatest comfort food and a Christmas and celebration dish. The Hungarian version is characterized by its bed of sauerkraut — the rolls are laid on shredded sauerkraut and braised together, giving the whole dish a characteristic sour-smoky depth. Smoked pork (bacon, sausage, or ribs) added to the pot enriches the broth further. The filling of pork mince and rice inside the tender cabbage leaves absorbs all these flavors during the long braise. Like bigos, stuffed cabbage improves significantly over two or three days of reheating.

Ingredients

Serves 6

• 12 largecabbage leaves(blanched until pliable)
• 500 gground pork
• 100 gshort-grain rice(uncooked)
• 1 largeonion(half grated for filling, half for sauce)
• 2 tspsweet paprika
• 1 largeegg
• 500 gsauerkraut
• 200 gsmoked bacon or sausage(sliced)
• 400 gcanned crushed tomatoes
• 200 mlsour cream
• 1 tspsalt

Instructions

1. 1

   Make the filling

   Mix ground pork, raw rice, grated onion, paprika, egg, and salt until combined.

2. 2

   Roll the cabbage

   Place 2–3 tbsp filling at the base of each leaf. Roll firmly, tucking in the sides.

3. 3

   Layer the pot

   Spread sauerkraut on the bottom of a large pot. Lay bacon/sausage slices over. Place cabbage rolls seam-side down on top.

4. 4

   Add sauce and braise

   Pour tomatoes over the rolls. Add enough water to cover halfway. Bring to a boil, reduce heat, cover and simmer 75–90 minutes.

5. 5

   Finish

   Stir sour cream into the cooking liquid. Serve rolls with the sauerkraut and sauce.

Variations

• •

  Add a dollop of tomato paste to the braising liquid for extra color

• •

  Make with lamb instead of pork for a different flavor

Storage

Improves 2–3 days refrigerated. Reheat gently with a splash of water.

Frequently Asked Questions