Authentic Stuffed Collard Greens Recipe (Transylvanian Töltike)

Course: Dinner, Lunch

Cuisine: Hungarian, Transylvanian

Diet: Gluten Free, Low Lactose

Keyword: collard greens recipe, stuffed collard greens, stuffed collard greens recipe, toltike recipe, Transylvanian Toltike

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: portions

Calories: 549kcal

Author: Timea

Learn how to make the best authentic stuffed collard greens recipe, known in Transylvania as Töltike. Features a savory ground meat and rice filling rolled in tender leaves and slow-simmered with tangy sorrel, spinach, and smoky bacon. Includes full step-by-step photos and video guide!

Print Recipe

Metrics - US Customary

Equipment

1 Soup Pot
1 bowl

Ingredients

For the Collard Greens & Filling

2 pack collard greens about 4 bunches, largest leaves selected
750 g minced meat pork or a pork-beef mix
185 g white rice medium or long-grain
2 pcs onions 1 white, 1 red, finely chopped
3 tablespoon sunflower oil
1 bunch fresh dill chopped
1 tablespoon dried vegetable mix for soups
2 teaspoon sea salt divided
2 teaspoon ground pepper freshly ground, divided
2 teaspoon sweet paprika Hungarian

For the Pot Layers

560 g salted sorrel approx. two 400 ml jars
100 g frozen spinach
100 g smoked bacon sliced

Instructions

Sauté the Aromatics: Finely chop the white and red onions. Heat the sunflower oil in a saucepan over medium heat and sauté the onions for 2 to 3 minutes until softened and translucent.
Season the Onions: Turn off the heat. Stir 1 teaspoon of sea salt, 1 teaspoon of ground black pepper, and 2 teaspoons of sweet Hungarian paprika into the warm onions to bloom the spices.
Rinse the Rice: Place the white rice in a fine-mesh sieve and rinse thoroughly under cold running water until the water runs clear.
Mix the Filling: In a large mixing bowl, combine the minced meat, the seasoned fried onions, the rinsed rice, and the chopped fresh dill. Add the remaining 1 teaspoon of salt, 1 teaspoon of pepper, and 1 tablespoon of dried vegetable mix. Mix thoroughly with your hands until it forms a smooth, homogeneous paste.
Blanch the Greens: Bring 2 liters of water to a rolling boil in a large pot with 2 teaspoons of salt. Blanch the large collard green leaves in batches for 1 to 2 minutes just until soft and pliable. Use a slotted spoon to remove them and set them on a tray to cool.
Trim and Roll: Lay a leaf flat, glossy side down. Use a sharp knife to trim away the thickest part of the center stem near the base. Place a heaping tablespoon of meat filling at the base, fold the sides inward, and roll tightly to the tip. Repeat for all rolls.
Layer the Pot: Spread half of the salted sorrel across the bottom of a large soup pot. Arrange the stuffed greens tightly in rows, seam-side down. Layer the frozen spinach and slices of smoked bacon over the rolls, then top everything with the remaining salted sorrel.
Simmer: Pour enough cold water into the pot to cover the rolls completely. Bring to a boil over medium heat, then cover, turn the heat to low, and simmer gently for 1 hour until the meat is tender and the rice is fully cooked. Serve hot with sour cream and fresh dill.

Video

Notes

Note 1: Pro-Tip for Fresh Greens: If substituting fresh spinach and fresh sorrel for the jarred/frozen versions, lightly sprinkle the fresh leaves with water before layering them into the pot to help them steam and wilt perfectly. Because fresh sorrel is unsalted, add an extra pinch or two of sea salt to the pot layers to balance the broth.
Note 2: Make-Ahead & Freezing Instructions You can easily make this dish ahead of time! Assemble and roll the collard greens up to 24 hours in advance, cover them tightly in the pot, and store them in the fridge until you are ready to layer the sorrel and simmer.

To Freeze: You can freeze the rolled, uncooked greens. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag for up to 3 months. Thaw completely in the refrigerator overnight before layering them in the pot and cooking as directed.

Note 3: Choosing Your Meat for the Best Texture Traditional Transylvanian Töltike relies on ground pork because its natural fat content keeps the rice and meat filling incredibly juicy during the long simmer. If you choose to use a lighter option like lean ground turkey or chicken, add 1 tablespoon of olive oil or melted butter directly into the meat mixture to prevent the filling from becoming dry or dense.

Note 4: The Ultimate Flavor Balance Because sorrel contains oxalic acid, it has a distinctively sharp, sour kick. The traditional way to balance this sourness is by serving the dish with full-fat sour cream (tejföl) or a thick, creamy Greek yogurt. The creaminess cuts right through the tart broth, creating a beautifully balanced, velvety sauce on your plate.

Nutrition