Cabbage leaves rolled around a paprika-seasoned pork and rice filling, simmered in a sauerkraut and tomato broth.
Töltött Káposzta is a real, traditional Hungarian dish, known as Hungarian Stuffed Cabbage. Cabbage leaves rolled around a paprika-seasoned pork and rice filling, simmered in a sauerkraut and tomato broth.\n\nTöltött káposzta is a Hungarian holiday staple, often made in large batches for family gatherings, closely related to stuffed cabbage traditions found throughout Central and Eastern Europe but distinguished by its use of paprika and smoked meats.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Hungarian home cooking, not a generic stand-in for a search term.
Serves 6
Core the cabbage and blanch the whole head briefly to soften the leaves; peel off 12 large leaves and trim the thick center rib.
Combine ground pork, cooked rice, half the diced onion, half the paprika, egg and salt.
Place filling on each leaf, fold in the sides, and roll into tight bundles.
Line the bottom of a heavy pot with sauerkraut and chopped smoked pork; sprinkle with remaining onion and paprika.
Arrange the cabbage rolls on top, pour over tomato passata and water, and simmer covered for 1.5 hours until the rolls are tender.
Serve hot with a generous dollop of sour cream on top.
Blanch the whole cabbage head briefly before peeling leaves — this makes them pliable enough to roll without tearing.
Layer sauerkraut on the bottom of the pot rather than mixing it in; this builds a tangy braising base beneath the rolls.
This dish, like most braises, tastes even better the next day after resting.
Add smoked sausage slices along with the pork ribs for extra smoky depth.
A vegetarian version uses mushrooms and extra rice instead of meat.
Some households finish with a splash of cream stirred into the sauce for extra richness.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Töltött káposzta is a Hungarian holiday staple, often made in large batches for family gatherings, closely related to stuffed cabbage traditions found throughout Central and Eastern Europe but distinguished by its use of paprika and smoked meats.
Yes, it reheats beautifully and many cooks prefer it a day after cooking once the flavors have melded.
Rinse the sauerkraut briefly before using if it's very sour, balancing with a touch more tomato passata.
Yes, they freeze well in their sauce for up to 3 months; thaw overnight before reheating gently.
Per serving (380g / 13.4 oz) · 6 servings total
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