Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)🇭🇺

Instructions:

  1. Prepare cabbage leaves
    • Core the cabbage and boil the whole head in salted water until leaves soften and can be peeled off (5–7 minutes).
    • Set aside about 12–16 large leaves for rolling. Chop leftover small leaves and keep for layering.
  2. Make filling
    • In a bowl, combine ground pork, rice, onion, garlic, egg, paprika, caraway, salt & pepper.
    • Mix well until sticky.
  3. Shape rolls
    • Place 2–3 tbsp of filling onto each cabbage leaf.
    • Fold sides over filling, then roll tightly like a burrito.
  4. Build the pot
    • In a large pot, sauté chopped onion in lard/oil until golden. Add paprika.
    • Scatter half of the chopped leftover cabbage and some sauerkraut at the bottom.
    • Arrange cabbage rolls snugly in layers.
    • Tuck in bay leaves, and top with remaining sauerkraut and chopped cabbage.
  5. Cook
    • Pour tomato juice + enough broth/water to cover.
    • Simmer very gently (covered) for 1.5–2 hours, until rolls are tender and rice is cooked through.
  6. Serve
    • Let rest for at least 30 minutes (it tastes even better reheated the next day!).
    • Serve hot with a dollop of sour cream and crusty bread.

✨ Tips & Variations:

  • Some Hungarian recipes add smoked meat or sausage to the pot for extra flavor.
  • If using fermented cabbage leaves instead of boiled fresh, it’s even more authentic and tangy.
  • Always make plenty — this dish gets even better after sitting overnight.

Would you like me to also share the Christmas version of töltött káposzta (made with smoked ribs and served over several days)? 🎄🇭🇺