Töltött Káposzta (Hungarian Stuffed Cabbage)
Local name: Töltött káposzta
In short: Soured cabbage leaves wrapped around a pork and rice filling and simmered with smoked meat and sauerkraut in paprika broth. It takes about 3 h 5 min in total and makes 8 servings.
- Prep
- 1 h
- Cook
- 2 h 5 min
- Total
- 3 h 5 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 420 kcal
Töltött káposzta is a winter and festive dish in Hungary, found on tables at Christmas, New Year and weddings. Pickled cabbage leaves are rolled around a filling of ground pork, rice, onion and paprika, then the rolls simmer slowly with sauerkraut and smoked pork until the leaves are silky. It is a cousin of other cabbage rolls from Central Europe, with a Hungarian accent of paprika and a spoonful of sour cream. It tastes best on the second day.
Instructions
- Cut the thick core out of the soured cabbage and separate the leaves. Rinse them and taste one. If it is very salty, soak the leaves for 20 minutes in cold water. Trim the thick central ribs flat with a knife.
- Heat the oil in a small pan and cook the onion for 6 minutes until soft. Add the garlic and paprika for 30 seconds, then cool slightly.
- Mix the pork with the onion mixture, rice, marjoram, salt and pepper in a large bowl. Knead briefly until combined.
- Put about 2 tablespoons of filling near the base of each leaf, fold in the sides and roll up tightly. Do not overfill, since the rice will swell.
- Spread half the sauerkraut in a large heavy pot and add half the smoked meat. Pack in the rolls snugly in layers, scattering the remaining smoked meat and sauerkraut among them, with the bay leaves on top.
- Stir the tomato paste and paprika into the water and pour over the rolls. Add more water so it just covers them, and weigh them down with an upside-down plate.
- Bring to a gentle simmer, cover and cook over low heat for 2 hours, until the rolls are very tender and the pork reaches 71°C (160°F). Top up with hot water if the liquid drops.
- Rest for 15 minutes. Serve hot with fresh bread and sour cream, if you like.
Tips
- Soured whole cabbages are sold in Central European shops in autumn and winter. Jarred pickled cabbage leaves also work, or blanch fresh cabbage leaves in salted water with a splash of vinegar and add extra sauerkraut to the pot.
- Make the rolls a day ahead and reheat gently. The flavor improves overnight and the leaves hold together better.
Questions and answers
How is Hungarian stuffed cabbage different from other cabbage rolls?
It uses soured cabbage leaves, plenty of paprika and smoked pork in the pot, and is served with sour cream. Many other versions use fresh leaves and a plain tomato sauce.
Can I freeze töltött káposzta?
Yes. Freeze the cooked rolls with some of their liquid for up to 3 months. Thaw in the fridge and reheat gently.
Can I make töltött káposzta without rice?
You can use cooked barley or more minced meat, but rice gives the traditional soft texture. Skipping the grain entirely makes the filling dense.
How long does it take to make Töltött Káposzta (Hungarian Stuffed Cabbage)?
About 3 h 5 min in total: 1 h of preparation and 2 h 5 min of cooking.
How many calories are in Töltött Káposzta (Hungarian Stuffed Cabbage)?
About 420 kcal per serving, with 24 g of protein, 20 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 20 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 1350 mg |
Estimated values, calculated from the ingredients.
