Main Course

Stuffed Cabbage (Töltött Káposzta)

Name: Stuffed Cabbage (Töltött Káposzta)
Prep time: 45 min
Cook time: 3 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: hungarian
Ingredients: 1,000 g sauerkraut rinsed and squeezed dry; 150 g smoked bacon diced; 1 pcs yellow onion chopped; 1 tbsp paprika sweet; 2 tbsp tomato paste; 250 ml water; 1 pcs whole cabbage about 1.5kg, cored; 700 g ground pork lean; 0.5 cup rice short grain, rinsed; 0.5 pcs yellow onion finely grated or minced; 2 clove garlic minced; 1 tsp salt; 0.5 tsp black pepper freshly ground; 0.5 tsp paprika sweet; 200 g sour cream (optional)

This Hungarian stuffed cabbage recipe features tender cabbage leaves filled with a savory mixture of ground pork, rice, and spices, simmered in a rich tomato and sauerkraut sauce. It's a hearty and comforting dish, perfect for a cold weather meal. The flavors deepen as it rests, making it an excellent make-ahead option.

An original recipe by Forkin

Total time: 4 hr 15 min
Serves: 6
Difficulty: Medium
Per serving: 629 kcal

Gluten-free

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

sauce

1,000 gsauerkraut, rinsed and squeezed dry
150 gsmoked bacon, diced
1 pcsyellow onion, chopped
1 tbsppaprika, sweet
2 tbsptomato paste
250 mlwater

filling

1 pcswhole cabbage, about 1.5kg, cored
700 gground pork, lean
0.5 cuprice, short grain, rinsed
0.5 pcsyellow onion, finely grated or minced
2 clovegarlic, minced
1 tspsalt
0.5 tspblack pepper, freshly ground
0.5 tsppaprika, sweet

garnish

200 gsour cream(optional)

Equipment

tongs · dutch oven · large bowl · large pot · cutting board · knife

The method

Step by step

1
Bring a large pot of salted water to a boil.
About 5 min
Cook’s note: Ensure the pot is large enough to submerge the whole cabbage.
2
Carefully place the whole cabbage into the boiling water and cook for 10-15 minutes, or until the outer leaves are pliable and can be easily peeled off. Remove the outer leaves as they soften, then continue cooking the cabbage to remove more leaves.
About 15 min
Cook’s note: Use tongs to gently peel off the leaves to avoid tearing them.
3
Trim the thickest part of the central vein from each cabbage leaf to make them easier to roll, being careful not to cut through the leaf.
About 10 min
Cook’s note: Save any small or torn cabbage leaves to line the pot.
4
In a large bowl, combine the ground pork, rice, grated onion, minced garlic, salt, black pepper, and paprika for the filling. Mix thoroughly until well combined.
About 5 min
Cook’s note: Do not overmix, as this can make the filling tough.
5
To prepare the sauce, render the diced bacon in a large heavy-bottomed pot or Dutch oven over medium heat until crispy. Remove the crispy bacon and set aside, leaving the rendered fat in the pot.
About 8 min
Cook’s note: This pot will be used for simmering, so choose one that is wide and deep.
6
Add the chopped yellow onion to the pot with the bacon fat and sauté until softened and translucent, about 5-7 minutes.
About 7 min
7
Stir in the sweet paprika and tomato paste into the onion mixture and cook for 1 minute, stirring constantly, until fragrant.
About 1 min
Cook’s note: Be careful not to burn the paprika.
8
Add the rinsed and squeezed sauerkraut to the pot and pour in the water. Stir to combine.
About 2 min
Cook’s note: Rinsing the sauerkraut reduces its acidity.
9
To assemble the cabbage rolls, lay a prepared cabbage leaf flat. Place a spoonful of the meat mixture near the stem end. Fold in the sides of the leaf, then roll it up tightly from the stem end to form a compact parcel.
About 15 min
Cook’s note: Adjust the amount of filling based on the size of the cabbage leaf to ensure tight rolls.
10
Arrange a layer of any small or torn cabbage leaves at the bottom of the pot over the sauerkraut mixture. This prevents the rolls from sticking.
About 2 min
11
Carefully place the assembled cabbage rolls seam-side down in the pot on top of the sauerkraut, arranging them in a single layer if possible, or stacking them neatly.
About 5 min
Cook’s note: Packing them snugly helps them hold their shape during cooking.
12
Cover the pot and bring the mixture to a gentle simmer over medium heat. Once simmering, reduce the heat to low and cook for at least 2.5 to 3 hours, or until the cabbage is very tender and the flavors are well developed.
About 3 hr
Cook’s note: The longer it simmers, the more tender the cabbage and flavorful the dish will be.
13
Remove from heat and let the stuffed cabbage rest for at least 30 minutes before serving. This allows the flavors to meld further and the rolls to firm up slightly.
About 30 min
Cook’s note: This dish tastes even better the next day.
14
Serve hot, garnished with a dollop of sour cream and a sprinkle of the reserved crispy bacon, if desired.

Per serving

Nutrition

21%Score

Calories: 628.7kcal
Protein: 35.8g
Carbs: 29.9g
Fat: 42.5g
Fibre: 12.5g
Sugar: 14.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover stuffed cabbage in an airtight container in the refrigerator.

Reheating

Reheat gently on the stovetop over low heat or in the microwave until warmed through.