Töltött Káposzta
Töltött káposzta, or Hungarian stuffed cabbage, is a close relative of Romanian sarmale, but with a strong identity of its own, marked by the exclusive use of pickled cabbage instead of fresh. The recipe traveled across the whole Carpathian basin alongside the practice of pickling vegetables for winter, a centuries-old technique that let rural communities have cabbage on hand year-round. What sets the Hungarian version apart is the generous amount of paprika in the filling and the custom of cooking the rolls in layers alternated with chopped cabbage and smoked bacon, creating a thick soup around the rolls. It's traditionally served with rich sour cream and sometimes smoked sausage added to the pot for extra depth.
Pickled cabbage
Fermented cabbage leaves give a characteristic tangy taste.
Meat filling
A mix of minced pork, rice and paprika.
Topped with sour cream
Traditionally served with rich sour cream and bread.
Slow-cooked in a pot
Simmers for hours for deep, layered flavor.
Ingredients 4 servings
- 1 whole pickled cabbage
- 500g minced pork
- 100g rice
- 1 onion
- 2 tbsp sweet paprika
- 1 egg
- 200g smoked bacon
- 500g chopped pickled cabbage
- Salt, pepper
- 300ml sour cream
- Thyme
How to make it
- 1PREPARE FILLING: Mix the minced pork with raw rice, finely chopped onion, paprika, egg, salt and pepper.
- 2FORM ROLLS: Peel apart the whole pickled cabbage leaves, fill each leaf with the meat mixture and roll tightly.
- 3LINE THE POT: Line the bottom of the pot with chopped pickled cabbage and slices of smoked bacon.
- 4LAYER: Arrange the rolls in layers, alternating with chopped cabbage and thyme.
- 5SIMMER: Add water until it covers the rolls and simmer on low heat for 2 hours, uncovered at first.
- 6CHECK: Taste the broth and adjust salt; the rolls are ready when the rice is fully cooked.
- 7SERVE: Serve hot with plenty of sour cream on top.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
