Töltött Káposzta (Stuffed Cabbage Rolls)
Töltött Káposzta is a beloved Hungarian comfort food featuring tender cabbage leaves stuffed with a savory mixture of ground pork, rice, and spices, simmered in a rich tomato-paprika sauce.
🧂 Ingredients
- 1 head Large Cabbage(about 2 lbs, outer leaves removed)
- 500 g Ground Pork
- 100 g Uncooked Rice(short-grain or medium-grain)
- 1 medium Onion(finely chopped)
- 3 cloves Garlic(minced)
- 2 tbsp Sweet Hungarian Paprika
- 1 tsp Smoked Hungarian Paprika
- 1.5 tsp Salt(divided)
- 1 tsp Black Pepper(freshly ground)
- 2 tbsp Tomato Paste
- 400 g Diced Tomatoes(canned)
- 500 ml Vegetable Broth
- 200 g Sour Cream(for serving (optional))
- 100 g Smoked Bacon(diced, for lining the pot (optional))
👨‍🍳 Instructions
- 1
Prepare the cabbage: Core the cabbage and carefully remove 12-15 large outer leaves. Blanch the leaves in boiling water for 5-10 minutes until pliable. Trim any thick ribs. Reserve the remaining cabbage for the pot.
⏱️ 15 minutes - 2
Make the filling: In a large bowl, combine ground pork, uncooked rice, chopped onion, minced garlic, sweet and smoked paprika, 1 tsp salt, and black pepper. Mix well until thoroughly combined.
đź’ˇ Tip: Do not overmix, or the filling can become tough. - 3
Assemble the rolls: Place about 2-3 tablespoons of filling onto the center of each blanched cabbage leaf. Fold the sides of the leaf inward, then roll up tightly from the bottom to create a neat package.
đź’ˇ Tip: If leaves are small, use two to make one roll. - 4
Prepare the pot: Chop the reserved cabbage and place a layer at the bottom of a large, heavy-bottomed pot or Dutch oven. If using bacon, layer it over the chopped cabbage.
- 5
Arrange the rolls: Place the stuffed cabbage rolls snugly in the pot, seam-side down, in layers. Tuck any remaining chopped cabbage between the layers.
đź’ˇ Tip: Packing them tightly helps them keep their shape during cooking. - 6
Make the sauce: In a bowl, whisk together the tomato paste, diced tomatoes, vegetable broth, and the remaining 0.5 tsp salt. Pour this mixture over the cabbage rolls.
- 7
Simmer: Bring the liquid to a gentle simmer, then cover the pot tightly and reduce the heat to low. Cook for at least 2 hours, or until the cabbage is very tender and the filling is cooked through. Check occasionally and add a little more broth or water if it seems dry.
⏱️ 2 hours💡 Tip: A longer, slower simmer results in more tender cabbage. - 8
Serve: Ladle the Töltött Káposzta into bowls, ensuring each serving gets a cabbage roll and some of the sauce and chopped cabbage. Serve hot, optionally with a dollop of sour cream.
đź’ˇ Tip: This dish is often even better the next day.
đź’ˇ Pro Tips
- âś“Using a mix of sweet and smoked paprika adds depth of flavor.
- âś“Don't skip blanching the cabbage leaves; it makes them pliable and easier to work with.
- âś“A Dutch oven or a heavy-bottomed pot is ideal for even cooking.
- âś“If you can't find Hungarian paprika, use a good quality sweet paprika and a pinch of smoked paprika.
🔄 Variations
- For a leaner version, use ground turkey or a mix of pork and beef.
- Add a bay leaf to the simmering liquid for extra aroma.
- Some recipes include a bit of sauerkraut in the pot for a tangy flavor.