Hungarian Stuffed Cabbage

The Hungarian stuffed cabbage, known as "töltött káposzta," stands as a testament to Hungary's rich culinary heritage. Its history traces back centuries, evolving from a peasant dish into a beloved national delicacy. Initially introduced during the Ottoman era, this hearty meal has since become a staple in Hungarian cuisine, revered for its comforting flavors and cultural significance.

Ingredients for Hungarian Stuffed Cabbage:

Cabbage leaves
Ground pork or beef
Rice
Paprika, onions, garlic for seasoning

How to Make Hungarian Stuffed Cabbage:

Begin by blanching cabbage leaves to soften them, making it easier to wrap the filling.
Mix the ground meat, rice, paprika, onions, and garlic to create the savory filling.
Carefully roll the filling into the cabbage leaves, forming neat parcels.
Place the cabbage rolls in a pot, cover with a rich tomato-based sauce, and simmer until tender.
Serve the stuffed cabbage hot, garnished with sour cream for an authentic Hungarian touch.

Different Approaches to Making Hungarian Stuffed Cabbage:

The variations in preparing stuffed cabbage reflect personal and regional preferences. Some recipes opt for a combination of meats or include sauerkraut for added tanginess. Cooking methods can also differ, from stove-top simmering to baking in the oven, each lending its unique charm to the dish.

Ultimately, the best way to make Hungarian stuffed cabbage lies in the blend of well-seasoned filling, tender cabbage, and a flavorful sauce, creating a dish that captures the essence of Hungarian comfort food and its enduring cultural significance.

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Hungarian Stuffed Cabbage



Hungarian Stuffed Cabbage, a savory delight of seasoned ground pork, rice, and spices nestled within tender cabbage leaves, simmered in a vibrant tomato sauce. A flavorful, wholesome dish perfect for those seeking a low-carb indulgence!

Prep: 30 mins

Cook: 60 mins

Serves: 6

Ingredients

1 large head green cabbage, or two medium. You will need 12 leaves total.
2 Tbsp. vegetable oil
1 cup yellow onion, finely chopped
2 cloves garlic, minced
2 lbs. ground pork
1 cup cooked long grain rice
4 tsp. Hungarian paprika, divided
2 tsp. kosher salt
1 tsp. black pepper
2 large eggs, lightly beaten
2 cups water
1/4 cup tomato paste
1 lb. package refrigerated fresh sauerkraut, divided

Instructions

1.Fill a large bowl with ice water and set aside near the stove. With a pairing knife, remove the core from the cabbage. Fill a large pot with water and bring to a boil over high heat. Place the head of cabbage, stem side up in the pot. Let the cabbage simmer for about 7-8 minutes. Use tongs to gently remove the leaves, one by one, as they separate from the head and place them in the ice water bath. You will need 12 leaves. When you have 12, pat them dry and discard any tough ribs at the bottom of each leaf.
2.Add the vegetable oil to a skillet over medium-high heat. Add the chopped onion and cook for 5-6 minutes until softened and translucent. Add the garlic and cook for one additional minute. Remove from the heat.
3.Preheat oven to 350 degrees. Place one cup of the sauerkraut in the bottom of a large Dutch oven. Set aside.
4.In a large bowl, combine ground pork, rice, 1 teaspoon paprika, kosher salt, pepper, eggs and onion mixture. Mix well with your hands. Set aside.
For the sauce, in a medium bowl, whisk together the 2 cups water, tomato paste, remaining 3 teaspoons paprika. Add the remaining sauerkraut. Set aside.
5.To assemble, place about 1/3 cup of the filling mixture in a log-like shape at the bottom of each leaf, then you'll tuck in the sides as you roll. Place the rolls seam-side down in the prepared Dutch oven. Pour the sauce over the cabbage rolls. Cover the dish and bake for one hour until the meat is cooked though. Serve immediately.

Notes

*As mentioned, I like to use all ground pork for my stuffed cabbage. Some recipes call for half ground pork, half ground beef.
*You will need to find a very large head of green cabbage because you'll have enough of the stuffing mixture for about 12 cabbage rolls. If you can't find a large head, buy two medium heads.
*When you fill each cabbage leaf, you will place about 1/3 cup of the filling mixture in a log-like shape at the bottom of each leaf, then you'll tuck in the sides as you roll.

Nutrition

Calories: 540kcal | Carbohydrates: 27g | Protein: 32g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 873mg | Potassium: 1059mg | Fiber: 8g | Sugar: 10g | Vitamin A: 2095IU | Vitamin C: 82mg | Calcium: 140mg | Iron: 4mg




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