Hungarian Stuffed Cabbage Rolls

Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Hungarian stuffed cabbage rolls, or Töltött Káposzta, are a classic comfort food in Hungary and Central Europe. These cabbage leaves are filled with a savory mixture of ground meat, rice, and spices, then simmered in a rich tomato and sauerkraut sauce. The result is a tender, flavorful dish that’s perfect for family dinners, holiday gatherings, or cold-weather meals.

This recipe captures the authentic flavors of Hungary, combining mildly spiced meat filling, tangy cabbage, and a slightly sweet-sour tomato sauce.

Ingredients

For the Rolls

1 large head of cabbage
500 g (1 lb) ground pork or a mix of pork and beef
100 g (½ cup) uncooked rice
1 medium onion, finely chopped
1 egg
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika

For the Sauce

1 tablespoon oil or lard
1 medium onion, chopped
2 cloves garlic, minced
500 g (2 cups) sauerkraut
400 g (14 oz) canned crushed tomatoes
1 teaspoon sugar (optional, to balance acidity)
1 teaspoon paprika
Salt and pepper, to taste
200 ml (¾ cup) water or broth

Time and Temperature

Preparation Time: 30 minutes
Cooking Time: 1 hour
Total Time: About 1 hour 30 minutes

Cooking Temperature

Simmering: Low heat, 85–90°C (185–195°F)

Instructions

Step 1: Prepare the Cabbage Leaves

Remove the core from the cabbage.
Blanch the whole head in boiling water for 5–7 minutes until leaves are soft and pliable.
Carefully peel off the leaves and set aside to cool. Trim thick stems to make rolling easier.

Step 2: Make the Filling

In a large bowl, combine ground meat, uncooked rice, chopped onion, egg, salt, pepper, and paprika.
Mix gently until ingredients are fully incorporated.

Step 3: Roll the Cabbage

Place a cabbage leaf flat on a cutting board.
Spoon 2–3 tablespoons of filling near the base of the leaf.
Fold the sides over the filling and roll tightly from the base toward the tip. Repeat with remaining leaves and filling.

Step 4: Prepare the Sauce

In a large pot, heat oil or lard over medium heat.
Add chopped onion and garlic; sauté until soft and fragrant, about 3–4 minutes.
Stir in paprika, crushed tomatoes, and sugar (if using).
Add sauerkraut and water or broth. Season with salt and pepper. Bring to a gentle simmer.

Step 5: Cook the Cabbage Rolls

Carefully place the rolled cabbage into the sauce, seam-side down.
Cover the pot and simmer on low heat (85–90°C / 185–195°F) for 45–60 minutes, until the cabbage and filling are cooked through.
Stir gently occasionally to prevent sticking, but avoid breaking the rolls.

Serving Suggestions

Serve hot with a spoonful of the tomato-sauerkraut sauce over the top.
Pair with crusty bread or mashed potatoes.
Garnish with fresh dill or sour cream for extra flavor.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on low heat, adding a splash of water or broth if needed.
This dish can also be frozen for up to 2 months; thaw before reheating.

Tips for Best Results

Blanching the cabbage makes leaves more pliable and easier to roll.
Use a mix of pork and beef for a juicier filling.
Simmer slowly to allow flavors to meld.
Adjust sugar based on the sourness of the sauerkraut.
Tightly roll the cabbage to prevent filling from leaking.

Variations

Vegetarian version: Replace meat with cooked lentils or mushrooms mixed with rice.
Spicy version: Add a pinch of chili flakes or smoked paprika to the filling.
Creamy version: Stir in a bit of sour cream into the sauce just before serving.

Conclusion

Hungarian stuffed cabbage rolls are a hearty, comforting dish that brings the flavors of Central Europe to your table. With tender cabbage, savory filling, and a tangy tomato-sauerkraut sauce, this recipe is perfect for special occasions or cozy family dinners. Once you master the rolling technique, these rolls are surprisingly easy to make and deeply satisfying.