Authentic Hungarian Stuffed Cabbage (Töltött Káposzta) Recipe

Authentic Transylvanian Stuffed Cabbage With Sauerkraut Served on Bowl With Sour Cream

Authentic Hungarian Stuffed Cabbage (Töltött Káposzta) Recipe

Course: Dinner, Main Course

Cuisine: Hungarian, International

Diet: Low Lactose

Keyword: Authentic Hungarian Stuffed Cabbage, best Hungarian stuffed cabbage rolls, best Hungarian stuffed cabbage rolls recipe, Hungarian stuffed cabbage, Hungarian stuffed cabbage rolls, Hungarian stuffed cabbage rolls recipe, Sauerkraut Cabbage Rolls, Töltött Káposzta

Prep Time: 30

Cook Time: 2 5

Total Time: 2 35

Servings: portions

Calories: 692kcal

Author: Timea

Master the art of Authentic Hungarian Stuffed Cabbage. Learn the secret to using sauerkraut and smoked ribs for a rich, smoky winter feast.

Print Recipe

Metrics - US Customary

Equipment

1 Dutch oven pot

Ingredients

2 pieces pickled cabbage head sauerkraut
400 g pickled sliced cabbage
1 kg pork mince 15% fat
2 pieces onions medium size
400 g rice round grain
350 g smoked ribs or smoked sausage
2 teaspoons sea salt kosher
1+½ tablespoon paprika powder sweet Hungarian
1 teaspoon ground pepper freshly ground
1 teaspoon vegetable mix for soup

Instructions

Prepare the Ingredients

Unfold the leaves one by one and put them on top of each other.
Peel the onions and finely chop them and put the rice in a strainer and rinse it in cold water and let it drain.
Cut the smoked pork ribs into pieces so we could easily put them in the pot.
Heat the sunflower oil in a saucepan and fry the chopped onion. Season with a half teaspoon of sea salt and fry the onion until it softens and becomes glassy after, add the Hungarian sweet paprika powder.

Prepare the Filling

In a bowl, first put the minced meat over which we pour the rinsed and drained rice.
Add the sauteed onion and season with freshly ground pepper, sea salt and vegetable mix for soups.
Mix all the ingredients well with a wooden spoon or even by hand until you get a homogeneous paste.

Rolling Technique

Take a cabbage leaf in your palm and using a small knife, cut a thin sliver off the thickest central vein of each leaf.
Holding the cabbage leaf in the palm, we put a spoonful of filling on the leaf, with which we will fill it.
Fold the edges of the leaf over the filling and then roll the cabbage to the end of the leaf.
Insert the ends of the roll inside with our finger and ready, we finished the first roll of stuffed cabbage.
Continue like this until we finish filling all the cabbage leaves and we put them all on a plate one on top of the other.

Cooking & Layering

Place a little sliced cabbage and a few pieces of smoked ribs on its bottom.
Put the cabbage rolls one by one, starting from the edge of the pot inwards, leaving the middle of the pot for the ribs.
Continue the arrangement until we finish all the rolls on the plate, putting sliced cabbage and pork ribs between them, and at the end, we cover with sliced cabbage.
Pour cold water into the pot to cover the rolls.
Place the lid on and put the pot to boil, first over medium heat until the water starts to boil, then over low heat for about two hours.
Served hot, with a little sour cream on top and necessarily with fresh bread.

Video

Notes

The Rinse Rule: Always taste your sauerkraut before rolling! If it is exceptionally salty or sour, soak the leaves in cold water for 15–20 minutes and squeeze them dry.
The Rice Tip: We use round-grain rice because it creates a creamy, tender texture inside the roll. Be sure to rinse it well to remove excess starch so the rolls don't become too gummy.
Smoked Meat Variations: While smoked ribs are traditional, you can substitute with smoked bacon, smoked hock, or even a naturally smoked Hungarian sausage. The key is that the meat must be naturally smoked to give that authentic aroma.
The "Weight" Trick: If your cabbage rolls float while boiling, place a small, heat-proof ceramic plate upside down on top of the rolls inside the pot. This keeps them submerged and prevents them from opening.
Make it Ahead: For the absolute best flavor, cook this dish a day before you plan to serve it. Reheating it slowly on the stove the next day allows the paprika and smoke to fully permeate the meat and rice.

Nutrition