Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Hungarian stuffed cabbage rolls

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Winter is the season for hearty Hungarian dishes. Cabbage is a favorite winter food that can be prepared in many delicious ways. Hungarian stuffed cabbage rolls are one of the most popular classics and it usually makes the Christmas and New Year’s Eve menus in most homes. Preparation varies according to region and family, people prepare them not only on the stovetop, but also in the oven. Stuffed cabbage rolls come in many variations, the filling can be ground beef, pork, the sauce can be plain or tomato based and adding smoked meat and/or sausage will only enhance the flavor. It is even better reheated.

What Are Stuffed Cabbage Rolls?

True to their name, stuffed cabbage rolls are a dish of Eastern European origin,  little bundles of cabbage leaves that have been stuffed and cooked with a mixture of ground meat (beef /pork), onions, paprika, rice, garlic and egg. They are typically cooked with sauerkraut and served with sour cream.

How to Make Stuffed Cabbage Rolls?

This recipe has several steps and seems complicated, but it is not so much and totally do-able, and worth it!
Traditionally, Hungarian stuffed cabbage rolls are made with a pickled or fermented whole head of cabbage, which tastes like shredded sauerkraut, already soft and easy to work with. I know that it is not available in North America, and it is absolutely OK if you just boil the whole cabbage head by putting it in a large pot, and then take the leaves off.

Once the cabbage leaves are softened, stuff them with a mixture of minced meat, uncooked rice, eggs, onion, garlic, paprika, ground black pepper, salt, and roll them up into tight little packages.

How to Season your Cabbage Rolls?

This dish tastes best with sweet Hungarian paprika, I do not use smoked or spicy paprika at all. You can make your dish spicy once you serve it.

Note: paprika can go flat if it’s old. Make sure you taste test your paprika before cooking with it in this recipe. Paprika, as it gets older, will lose its aroma and become less pungent.  If your paprika doesn’t have a strong flavor or has no smell, it’s no longer good.  Store your paprika in an airtight container in a cool, dark spot, either in a spice drawer or the refrigerator.

Also, make sure you do not burn your paprika, or it becomes bitter.

Another essential ingredient is the ground caraway seed.

Can I Make Ahead and Freeze Cabbage Rolls?

You can certainly make ahead and freeze the stuffed cabbage rolls together with the sauerkraut,  I always freeze them once they are cooked. First I cool them in the refrigerator and then freeze in covered airtight containers or heavy-duty freezer bags.

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Hungarian stuffed cabbage rolls

Hungarian Stuffed Cabbage Rolls - Töltött Káposzta

Hungarian stuffed cabbage rolls are one of the most popular classics and it usually makes the Christmas and New Year’s Eve menus in most homes. Preparation varies according to region and family, people prepare them not only on the stovetop, but also in the oven. 
5 from 2 votes
Total Time 2 hours 30 minutes
Course Main Course
Cuisine Hungarian
Servings 4 people

Equipment

  • Large pot
  • Medium pot
  • Cutting board
  • Chef's knife
  • Wooden spoon
  • Measuring cups
  • Measuring spoons

Ingredients
  

  • 1 small green cabbage head
  • 1 kg sauerkraut 2.2 pounds
  • 2 cups minced pork (or half pork, half beef)
  • 1 whole egg
  • 12-16 cabbage leaves boiled
  • 2 cloves garlic minced
  • 2 medium onions finely chopped
  • 1/2 cup uncooked rice long grain
  • 3 tbsp sweet paprika powder
  • 1 teaspoon ground caraway seeds
  • 2-6 bay leaves
  • 1 teaspoon ground black pepper
  • 2 tbsp vegetable oil or pork lard
  • salt to taste
  • 4 tbsp sour cream
  • 1.5 tbsp all purpose flour

Instructions
 

  • Fill a large pot with water and bring it to a boil. Put the cabbage head in the water and slowly boil for about 30-35 minutes. Take the cabbage out and cool it. With a sharp knife carefully cut of 12-16 leaves without breaking them.
  • In a medium pot, sauté the finely chopped onions in lard or vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. The onions should be cut into very, very small pieces. Add a small amount of water, if necessary, to prevent sticking to the pan.
  • Remove the pot from the heat, add 3 tablespoons of sweet Hungarian paprika, stir well. Go by the color, if it is pale, rather orange than red, add a bit more paprika. Do not burn the paprika or it will become bitter.
  • Combine the ground meat, egg, rice, garlic, half of the sautéed onions-paprika mixture, ground black pepper, and salt to taste. Form medium-sized balls.
  • Flatten the cabbage leaves or remove the thick stalks from the center. Place 1 ball on each leaf, and roll it up firmly, folding the edges under.
  • Place 1 ball on each leaf, and roll it up firmly, folding the edges under.
  • Rinse the sauerkraut under running water and mix it with the second half of the paprika-onion mixture, the ground caraway seeds, the bay leaf and the flour. Spread half of it on the bottom of your pot. Place the cabbage rolls on top and cover them with the remaining sauerkraut.
    Stuffed cabbage rolls
  • Pour water over. The water should not cover the sauerkraut, but when you press it with a wooden spoon, you should see the water.
  • Cover with a lid and put it in the preheated oven (180°C/350F) and cook for about 1.5 - 2 hours, until the sauerkraut is tender. You can also test the meat filling, if the rice is tender, then it it done.
  • Serve with sour cream.
Hungarian stuffed cabbage rolls
Keyword cabbage rolls, hungarian cabbage rolls, stuffed cabbage, stuffed cabbage rolls