Hungarian Stuffed Cabbage Recipe – Hungarian Special
Hungarian Stuffed Cabbage, or Töltött Káposzta, is a beloved dish that combines tender cabbage leaves filled with a savory mixture of ground meat and rice, all simmered in a flavorful tomato and sauerkraut sauce. This hearty meal is a staple in Hungarian cuisine, often enjoyed during holidays and family gatherings. The balance of savory and tangy flavors makes it a comforting choice for any occasion.
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
For the Cabbage Rolls:
- 1 large cabbage
- 1 lb (450g) ground pork or beef
- ½ cup uncooked rice
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 egg (optional)
For the Sauce:
- 1 can (14 oz) crushed tomatoes
- 2 cups sauerkraut
- 2 cups water or broth
- 1 tsp paprika
- 1 bay leaf
- Salt and pepper to taste
For Serving:
- Sour cream
- Fresh bread (optional)
Prepare the Cabbage:
Boil the whole cabbage for a few minutes until the leaves soften.
Remove and peel off the leaves.
Make the Filling:
Mix ground meat, rice, onion, garlic, paprika, salt, pepper, and egg (if using).
Roll the Cabbage:
Place filling on each leaf, fold the sides, and roll tightly.
Cook the Stuffed Cabbage:
Put some sauerkraut in a large pot.
Arrange cabbage rolls on top.
Pour in tomatoes, water/broth, and add paprika, bay leaf, salt, and pepper.
Cover and simmer for 1.5–2 hours.
Serve:
Enjoy hot with sour cream and fresh bread.
Recipe Notes:
Cabbage Preparation: To easily separate the leaves, blanch the whole cabbage head in boiling water for a few minutes until the leaves soften.
Meat Options: A combination of ground pork and beef is traditional, but you can use either alone based on preference.
Sauerkraut: If the sauerkraut is too sour, rinse it under cold water before using.
Flavor Enhancements: For added depth, consider incorporating smoked sausage or bacon into the sauce.
Serving Suggestion: Serve hot with a dollop of sour cream and crusty bread on the side.
