Töltött KáposztaHungarian Stuffed Cabbage
Fermented cabbage leaves wrapped around a savory pork, beef, and rice filling, then braised slowly until tender. The cabbage turns silky as it cooks, and the broth becomes rich with bacon and paprika.
Prep
35m
Cook
1h 40m
Serves
4
Regional versions
Compare how this dish changes by country.
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Filling
- 12pcsSour Cabbage Leaf (rinsed if very salty)
- 400gGround Pork
- 300gGround Beef
- 120gWhite Rice (rinsed)
- 200gYellow Onion (finely chopped)
- 10gGarlic (crushed)
- 12gPaprika
- 12gSalt
- 3gBlack Pepper
- 1pcsEgg (lightly beaten)
Braise
- 150gBacon (diced)
- 60gTomato Paste
- 1lMeat Stock
Serving
- 200gSour Cream
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Mix the ground pork, ground beef, white rice, yellow onion, garlic, paprika, salt, black pepper, and egg in a bowl until evenly combined.
- 02
Trim the thick center rib from each sour cabbage leaf so the leaves roll easily.
- 03
Place some filling on each leaf, fold in the sides, and roll tightly to make neat parcels.
- 04
Spread the bacon over the bottom of a heavy pot and place the cabbage rolls seam-side down on top.
- 05
Whisk the tomato paste into the meat stock and pour it around the rolls.
- 06
Bring to a gentle simmer, cover, and cook slowly until the white rice is tender and the ground pork and ground beef filling reaches 71°C (160°F).
- 07
Let the rolls rest for a few minutes off the heat.
- 08
Serve the cabbage rolls hot with the sour cream spooned over or alongside.
Ratings & Reviews
Log in to rate and review this recipe.