Ahhh yes — Hungarian Cabbage Rolls (Töltött Káposzta) 🇭🇺🥬
This is real Hungarian comfort food: rich, sour, savory, and even better the next day.
Here’s a traditional, home-style recipe, the way it’s made in many Hungarian kitchens.
🇭🇺 Hungarian Cabbage Rolls (Töltött Káposzta)
Ingredients
🥬 Cabbage
- 1 large sour cabbage head (savanyú káposzta)
or - 1 large green cabbage + extra sauerkraut
- Hot water (if using fresh cabbage)
🍖 Filling
- 1 lb (450 g) ground pork (or pork + beef mix)
- ½ cup uncooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp sweet Hungarian paprika
- Salt & black pepper to taste
- Optional: pinch of marjoram or caraway
🍲 Sauce & Cooking Base
- 1 tbsp lard or oil
- 1 onion, sliced
- 1–2 cups sauerkraut
- 1 tsp paprika
- 1 bay leaf
- Smoked meats or sausage (optional but traditional)
- Water or broth (enough to cover)
Instructions
1. Prepare the cabbage
- Sour cabbage: Gently separate leaves.
- Fresh cabbage:
- Core it and boil in salted water until leaves soften.
- Peel carefully and trim thick veins.
2. Make the filling
Mix together:
- Ground meat
- Rice
- Onion
- Garlic
- Paprika
- Salt & pepper
Do not overmix.
3. Roll the cabbage
- Place filling near the base of a leaf
- Fold sides in, then roll tightly
- Use small or torn leaves to plug ends if needed
4. Layer the pot
- Sauté sliced onion in fat
- Sprinkle with paprika (off heat!)
- Add sauerkraut to the bottom
- Lay cabbage rolls seam-side down
- Add smoked meat/sausage if using
- Add bay leaf
- Cover with water or broth
5. Simmer slowly
- Cover and cook on low heat for 90–120 minutes
- Do not boil hard
- Shake pot gently—don’t stir
🥣 Optional Thickening (Traditional)
Some regions thicken at the end with:
- 1 tbsp flour + fat
or - Stir in sour cream for a creamy Szeged-style version
🍽️ How It’s Served in Hungary
- With sour cream on top
- Fresh bread
- Hot peppers or pickles on the side
👉 Even better the next day after flavors settle.
💡 Hungarian Kitchen Secrets
- Pork > beef for authentic flavor
- Smoked meat makes a huge difference
- Sour cabbage gives the signature taste
- Slow cooking = tender rolls, rich sauce
If you want, I can also share:
- 🇭🇺 Regional Hungarian cabbage roll variations
- 🥩 Best meat ratios for juiciness
- ❄️ How to freeze cabbage rolls properly
- 🍲 How Hungarians reheat leftovers
Just say the word 😊
