Hungarian Stuffed Cabbage Recipe – Hungarian Special

Hungarian Stuffed Cabbage, known as Töltött Káposzta, is a traditional dish made with tender cabbage leaves filled with a flavorful mixture of ground meat, rice, and spices. Slowly simmered in a rich tomato and sauerkraut sauce, this hearty meal is especially popular during holidays and family gatherings. With its delicious balance of savory and tangy flavors, Hungarian Stuffed Cabbage is a comforting and satisfying dish that has been enjoyed for generations.

  • 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:

1

Boil the whole cabbage for a few minutes until the leaves soften.

2

Remove and peel off the leaves.

Make the Filling:

3

Mix ground meat, rice, onion, garlic, paprika, salt, pepper, and egg (if using).

Roll the Cabbage:

4

Place filling on each leaf, fold the sides, and roll tightly.

Cook the Stuffed Cabbage:

5

Put some sauerkraut in a large pot.

6

Arrange cabbage rolls on top.

7

Pour in tomatoes, water/broth, and add paprika, bay leaf, salt, and pepper.

8

Cover and simmer for 1.5–2 hours.

Serve:

9

Enjoy hot with sour cream and fresh bread.

Recipe Notes:

Use savoy cabbage for softer leaves.

Add smoked sausage for extra flavor.

Rinse sauerkraut if you want it less sour.

Tastes even better the next day!