Hungarian stuffed cabbage (töltött káposzta)

Stuffed cabbage (töltött káposzta) is one of the most festive dishes in Hungarian cooking — it needs a long, slow simmer, but the rolls won't fall apart if you follow a few basic rules.

Open in Receptnaptár — serving calculator, cook mode, save

Method

Tap a step once you've finished it.

1. Half-cook the rice in just enough water to cover over medium heat for 8-10 minutes (it should still be firm), then drain and leave to cool. ⏱ Timer: 8 min
2. Mix the mince with the cooled rice, chopped onion, egg, crushed garlic, paprika, salt and pepper until evenly combined.
3. Carefully separate the sauerkraut leaves and flatten the thicker ribs a little with a knife so they roll more easily.
4. Put 1-1.5 tbsp of the meat filling in the middle of each leaf, fold in the two sides and roll up tightly into a small parcel.
5. Scatter chopped sauerkraut over the bottom of a large pot, then add half the diced bacon.
6. Layer the stuffed cabbage rolls closely side by side, scattering the rest of the chopped cabbage and bacon and the bay leaves between and over them.
7. Pour in enough water to cover, stir in the tomato purée, then cook covered over low heat for 1.5-2 hours. ⏱ Timer: 1.5 h
8. Halfway through, gently shake the pot (don't stir, so the rolls don't fall apart) and top up with water if needed.
9. It's done when the cabbage leaves are completely soft and the filling is cooked through - cut a roll in half to check.
10. Serve hot with a spoonful of sour cream on top.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Only half-cook the rice beforehand (8-10 minutes): it finishes cooking inside the roll over the following 1.5-2 hours, but if you cook it fully first, the filling turns to mush.
• Flatten the thicker ribs of the sauerkraut leaves a little with a knife, or they'll tear when you roll them up.
• Don't stir the pot while it cooks, just shake it gently — stirring with a spoon easily breaks the rolls apart.
• If the cabbage around the filling is too sour, rinse it in cold water before layering.
• Keeps 3-4 days in the fridge and freezes well; when reheating, warm it gently on low heat with a little water or sauce rather than bringing it to a hard boil, so the rolls stay intact.

Frequently asked questions

Why do my stuffed cabbage rolls fall apart?

Usually from stirring — always just give the pot a gentle shake, never stir with a spoon.

What can replace the minced pork?

A 50/50 mix with minced beef works well; in that case add a little smoked bacon to the filling too, so it doesn't turn out dry.

Can stuffed cabbage be frozen?

Yes, once cooled it freezes well with its sauce for up to 2-3 months; reheat gently from frozen over low heat.

Similar recipes

• Balkan stuffed sauerkraut rolls (sarma) · South Slavic
• Stuffed cabbage with sour cream roux · Hungarian
• Schupfnudeln mit Sauerkraut (potato noodles with sauerkraut and bacon) · German
• Kolozsvár Cabbage in Puff Pastry · Hungarian
• Kimchi bokkeumbap (kimchi fried rice) · Korean
• Creamy sugar beet stew · Hungarian

More hungarian ideas

• Goulash soup (gulyásleves)
• Chicken paprikash with nokedli dumplings
• Szeged-style fisherman's soup (halászlé)
• Bean soup with smoked ham hock
• Beef in creamy vadas sauce with tarhonya
• Breaded pork cutlet with mashed potatoes and cucumber salad
• Székely goulash (székelykáposzta)
• Consommé (clear beef broth)

How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings

Language: Magyar · Español · Deutsch