Hungarian Stuffed Cabbage Rolls

A classic and beloved dish! Hungarian Stuffed Cabbage Rolls (Töltött Káposzta) are hearty, comforting, and deeply traditional—often made for holidays and family gatherings. Here is an authentic Hungarian-style recipe, just like it’s cooked in Hungarian homes 🇭🇺🥬

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🥬 Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients (Serves 6–8)

Cabbage

• 1 large sour (fermented) cabbage
  or
• 1 large green cabbage + sauerkraut (if sour cabbage unavailable)

Filling

• 500 g (1.1 lb) ground pork (or pork + beef mix)
• 100 g (½ cup) uncooked white rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp Hungarian sweet paprika
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp caraway seeds (optional)

Sauce & Layering

• 300 g (2–3 cups) sauerkraut, rinsed if very sour
• 2 tbsp lard or oil
• 1 tbsp Hungarian sweet paprika
• 1–2 bay leaves
• 1 smoked sausage or smoked pork (optional, traditional)
• 500 ml (2 cups) water or stock

Optional Cream Finish

• 200 ml (¾ cup) sour cream
• 1 tbsp flour

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👩‍🍳 Instructions

1️⃣ Prepare the Cabbage

• If using sour cabbage: Carefully separate leaves and trim thick veins.
• If using fresh cabbage:
  1. Core the cabbage.
  2. Boil whole head in salted water 5–10 minutes until leaves soften.
  3. Peel off leaves gently.

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2️⃣ Make the Filling

1. Mix ground meat, rice, onion, garlic, paprika, salt, pepper, and caraway.
2. Do not overmix—keep it light.

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3️⃣ Roll the Cabbage

1. Place a spoonful of filling on each leaf.
2. Fold sides in and roll tightly (like a burrito).
3. Tuck ends in to prevent opening.

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4️⃣ Assemble the Pot

1. Line the bottom of a large pot with sauerkraut and scraps of cabbage.
2. Layer the rolls on top.
3. Add sliced smoked sausage between layers (optional).
4. Sprinkle paprika and add bay leaves.
5. Pour in water or stock—just enough to barely cover.

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5️⃣ Slow Cook

• Bring to a gentle boil, then simmer covered for 1½–2 hours.
• Rolls should be tender and flavors fully developed.

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6️⃣ Optional Sour Cream Sauce

1. Mix sour cream with flour.
2. Stir a little hot liquid into it (to temper).
3. Gently stir back into the pot and simmer 5 more minutes.

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🍽️ Serve With

• Fresh bread or boiled potatoes
• Extra sour cream on top
• Hot Hungarian paprika on the side 🌶️

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🇭🇺 Hungarian Grandma Tips

• Töltött káposzta tastes even better the next day.
• Freeze leftovers—they reheat beautifully.
• Some regions add tomato; others insist never! (Hungarian kitchen debates 😄)

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✨ Why It’s Special
This dish is a symbol of family, holidays, and tradition—especially popular at Christmas, weddings, and winter gatherings.

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If you’d like, I can also share:

• 🔹 Transylvanian-style töltött káposzta
• 🔹 Baked (oven) version
• 🔹 Vegetarian or lighter version

Just tell me 😊