Comments on: Hungarian Stuffed Cabbage Rolls Recipe – Töltött Káposzta

By: Barath Agnes

Barath Agnes — Mon, 19 Oct 2026 09:45:05 +0000

In reply to Milo. Thank you, Milo! I love that you brought paprika home and put it straight to good use! Every family makes it a little differently, so adding tomatoes sounds lovely. Enjoy your little taste of Hungary in Texas!

By: Milo

Milo — Mon, 05 Oct 2026 23:24:36 +0000

Just found your site and having visited Budapest over the summer, and shipping home paprika, I knew this was a recipe to try.
They are SO good! I have a big pan for freezer meals!
I had no idea there was sauerkraut layered throughout. I did add tomatoes, since the version I ate had a tomato sauce.
Thank you for letting my vacation come home to Texas!

By: Susan

Susan — Mon, 22 Dec 2025 19:34:48 +0000

I use tomato soup which less acidic than tomato juice. One can also grate the onion to make it very fine. I also make it with sauerkraut…my personal favourite

By: Barath Agnes

Barath Agnes — Tue, 25 Nov 2025 09:30:10 +0000

In reply to Deborah. That sounds wonderful! Dill weed is a lovely variation — it gives the sauerkraut such a fresh, aromatic flavor. Serving it with good bakery rye bread with caraway seeds must be absolutely perfect. I love hearing family variations like this — thank you for sharing your mom’s version!

By: Deborah

Deborah — Sat, 01 Nov 2025 17:38:06 +0000

In reply to ashok.

This is similar to my mom’s.
Only instead of caraway we add dill weed to the sauerkraut.
Then we serve it with bakery rye bread with caraway seeds.

By: joe sheperd

joe sheperd — Mon, 21 Jul 2025 21:38:24 +0000

My grandmother and I made these for years. They came over from Hungary in 1912 to mine coal in West Virginia. We always used tomatoes or tomato sauce as the liquid.

By: Barath Agnes

Barath Agnes — Wed, 05 Feb 2025 20:47:06 +0000

In reply to Mark Walczynski.

Hello Mark!

When adding water to the pot for cabbage rolls, you want just enough so that it’s visible when you gently press down on the sauerkraut. This ensures they stay moist while baking without becoming too watery.

Happy cooking!

By: Mark Walczynski

Mark Walczynski — Sun, 19 Jan 2025 19:18:42 +0000

Hello, making for the first time. How much water do you add to the pot in the final step before you bake the cabbage rolls?

By: Tracy W

Tracy W — Tue, 07 Jan 2025 02:26:11 +0000

In reply to barbara tokar wolbrink. That is what my nagymama would do when making these ❤️

By: Barath Agnes

Barath Agnes — Sun, 19 Nov 2023 20:11:43 +0000

In reply to Berzsa.

Hello berzsa,
Thank you so much for reaching out and sharing your experience with the cabbage leaves. I understand the frustration, and it can be challenging to achieve the perfect leaves sometimes.

Getting whole leaves off the cooked cabbage can indeed be a bit tricky. One method to make it easier is to core the cabbage before boiling. After boiling, the leaves may come off more intact. Additionally, make sure to gently separate the leaves with a pair of kitchen tongs to avoid tearing.

If you’re still encountering difficulties, trying a different cabbage is a good idea. Each cabbage can have slightly different characteristics, and some might be more cooperative in providing intact leaves. Also, you can try to cook them for a shorter amount of time, it may be easier to remove if they half-cooked.

Remember, even if the appearance isn’t perfect, the taste is what truly matters. Your effort and care in preparing the dish will surely shine through, and I hope it turns out wonderfully. If you have any more questions or need further assistance, feel free to ask.
Agnes