Traditional Hungarian Stuffed Cabbage Rolls (Töltött Káposzta) Recipe

Ingredients

  • 1 kg sauerkraut
  • 500 g ground pork
  • 500 g ground beef
  • 1 large onion, finely chopped
  • 2 cloves garlic, finely minced
  • 1 cup uncooked rice
  • 2 cans (400 g each) tomato sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 cup sunflower oil
  • 1 bay leaf
  • 100 g smoked bacon, chopped
  • Water as needed

Steps and instructions

  1. Begin by rinsing the uncooked rice under cold water until the water runs clear. Place the rice in a pot, add two cups of water, and bring it to a boil. Reduce the heat to low, cover, and let it simmer for 10-12 minutes or until the rice is cooked. Remove from heat and set aside.
  2. Heat the oil in a large pan over medium heat. Add the chopped onion and cook until it becomes translucent. Add the minced garlic and cook for another minute.
  3. Add the ground pork and beef to the pan. Season with salt, pepper, and paprika. Cook, stirring frequently, until the meat is browned and cooked through.
  4. Remove the pan from the heat and stir in the cooked rice. This is your filling for the cabbage.
  5. Take a leaf of sauerkraut, place a spoonful of the meat and rice filling near the bottom of the leaf. Fold in the sides and roll up the leaf to encase the meat. Repeat this with the rest of the sauerkraut leaves and filling.
  6. In a large pot, layer the bottom with the chopped bacon. Place the cabbage rolls, seam side down, on top of the bacon. Pour over the tomato sauce and add the bay leaf. Add enough water to just cover the cabbage rolls.
  7. Cover the pot and bring the liquid to a simmer. Cook over low heat for about 2 hours, or until the cabbage is tender and the flavors are well combined.
  8. Check occasionally during cooking and add more water if necessary. When done, discard the bay leaf before serving.

Tools for making

  • Cutting board - A sturdy surface to chop and prepare ingredients.
  • Knife - A sharp knife for chopping onions, garlic, and bacon.
  • Pot - A large pot to cook the cabbage rolls.
  • Pan - A large pan for sautéing the onions, garlic, and browning the meat.
  • Spoon - A spoon for stirring the filling and sauce.
  • Measuring cup - A measuring cup for accurate measurement of rice and tomato sauce.

Recipe variations

  • Vegetarian Variation: Replace the ground pork and beef with a combination of cooked lentils and mushrooms for a meat-free option. Adjust the seasonings accordingly.
  • Smoked Variation: Add smoked sausage or smoked ham hock to the pot along with the bacon to enhance the smoky flavor.
  • Spicy Variation: Add diced jalapenos or red pepper flakes to the filling mixture for some extra heat.
  • Vegetable Variation: Incorporate diced vegetables like carrots, bell peppers, or zucchini into the filling mixture to add more texture and flavor.
  • Cheesy Variation: Place a slice of cheese, such as Swiss or Cheddar, on top of each cabbage roll before covering with tomato sauce for a cheesy twist.
  • Grain-Free Variation: Replace the rice with cauliflower rice or cooked quinoa for a grain-free option.
  • Gluten-Free Variation: Ensure that the tomato sauce and any additional ingredients used are gluten-free or make your own gluten-free tomato sauce.
  • Herb Variation: Add fresh herbs like parsley, dill, or thyme to the filling mixture for an aromatic twist.
  • Sweet and Sour Variation: Mix some brown sugar and lemon juice into the tomato sauce to create a sweet and sour flavor profile.

Recipe overview

Experience the heart-warming flavors of Hungary with this classic Töltött káposzta recipe. This comforting dish, also known as Hungarian stuffed cabbage, is a traditional favorite that combines succulent ground pork and beef, tangy sauerkraut, and tender rice, all rolled into a delicious bundle and slowly simmered in a rich tomato sauce. Each bite offers a burst of savory goodness that is perfectly balanced by the acidity of the cabbage and tomato sauce. As with most stuffed dishes, making Töltött káposzta involves a bit of prep work. But the flavors that develop as the cabbage rolls slowly cook are well worth the effort. This recipe is perfect for a weekend dinner, as it requires a few hours of simmering to let the flavors meld together beautifully. By the time you're done, you will have a pot full of tender, flavorful cabbage rolls that are sure to impress. Serve them hot, with a side of crusty bread to soak up the delicious sauce, for a meal that is satisfyingly hearty and rich.

Common questions

  1. Can I use fresh cabbage instead of sauerkraut? While traditionally this recipe calls for sauerkraut, you can use fresh cabbage leaves as an alternative. However, keep in mind that the flavor profile will be different.
  2. Can I use different types of ground meat? Yes, you can use a combination of ground pork and beef as stated in the recipe, or you can use solely one type of ground meat depending on your preference.
  3. How do I prevent the cabbage rolls from falling apart? To prevent the cabbage rolls from falling apart, make sure to use a large and sturdy cabbage leaf to wrap the filling tightly. You can also secure the rolls with toothpicks or kitchen twine if necessary.
  4. Can I prepare this dish in advance? Yes, you can prepare the cabbage rolls in advance. Simply assemble the rolls and store them in the refrigerator until ready to cook. You may need to adjust the cooking time slightly if starting from chilled.
  5. What can I serve with töltött káposzta? Töltött káposzta is often served with sour cream or yogurt on the side. It pairs well with crusty bread, mashed potatoes, or a side salad.
  6. Can I freeze leftovers? Yes, you can freeze leftovers. Allow the cooked cabbage rolls to cool completely, then store them in an airtight container or freezer bags. They can be frozen for up to 3 months. Thaw in the refrigerator before reheating.

Serving dishes and utensils

  • Large pan - A large pan is needed for cooking the meat and onion mixture.
  • Pot - A pot is required for cooking the rice.
  • Large pot - A large pot is used for cooking the cabbage rolls in tomato sauce.
  • Spoon - A spoon is necessary for scooping and stirring the filling.
  • Knife - A knife is needed for finely chopping the onion and garlic.
  • Cutting board - A cutting board provides a surface for chopping ingredients.

Origin stories

Töltött káposzta, the hearty, warming dish of stuffed cabbage leaves, is a prized culinary treasure in Hungary, deeply embedded in the nation's history and culture. It is said to have been a staple in the diets of Hungarian shepherds back in the 18th century; these rustic folk found it to be the perfect sustenance during the harsh winter months. However, the dish truly came into its own during the festive season - it became a tradition to serve Töltött káposzta on Christmas Eve, a ritual that many Hungarian families cherish and continue to this day. This cherished dish, with its layers of comforting flavors, serves as a reminder of the resilience and warmth of the Hungarian spirit, even in the face of the bitterest winters.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.