Töltött Káposzta (Cabbage Rolls) Recipe

If you’ve ever wanted to bring a taste of traditional Hungarian cooking into your kitchen, making töltött káposzta (cabbage rolls) is a great place to start.

Töltött káposzta, which translates to stuffed cabbage, is a classic Hungarian dish that’s all about comfort and hearty flavors. It features tender cabbage leaves wrapped around a filling of seasoned pork and rice, all cooked together in a rich tomato and sauerkraut sauce. This dish is a staple in Hungarian households, especially during festive seasons, but it’s satisfying any time of the year. Let’s dive into how you can make this traditional meal right at home.

Ingredients

To make about 8-10 cabbage rolls, you’ll need:

• 1 medium head of cabbage (approximately 10 leaves)
• 2 tablespoons oil (vegetable or olive oil)
• ½ large yellow onion, minced
• 4 garlic cloves, minced
• 1 pound ground pork
• ½ cup long grain rice (uncooked)
• 2 teaspoons Hungarian paprika
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 1 egg
• 2 cups water
• ¼ cup tomato paste
• ½ pound sauerkraut

Instructions

Preparing the Cabbage Leaves

• Remove the Core: Start by placing the cabbage on a cutting board. Using a paring knife, carefully cut out the core at the bottom of the cabbage.
• Boil the Cabbage: Fill a large pot with water and bring it to a boil. Gently place the whole cabbage into the boiling water. Let it simmer for a few minutes until the outer leaves begin to soften and loosen.
• Separate the Leaves: Using tongs, carefully peel off about 10 large cabbage leaves as they soften. Place them in a bowl of cold water to stop the cooking process and keep them pliable for rolling.

Making the Filling

• Sauté the Onions and Garlic: In a skillet over medium-high heat, heat the oil. Add the minced onion along with a pinch of salt and pepper. Cook for about 5 to 7 minutes until the onion becomes translucent.
• Add the Garlic: Stir in the minced garlic and cook for another minute, just until it’s fragrant. Remove the skillet from the heat and transfer the mixture to a large mixing bowl to cool slightly.
• Prepare the Meat Mixture: Once the onion and garlic have cooled a bit, add the ground pork, uncooked rice, 1 teaspoon of paprika, black pepper, kosher salt, and the egg to the bowl. Mix everything gently with your hands until it’s well combined.

Assembling the Cabbage Rolls

• Preheat the Oven: Set your oven to 350°F (175°C).
• Prepare the Baking Dish: Spread about ½ cup of the sauerkraut evenly over the bottom of a large cast-iron skillet, Dutch oven, or baking dish. This will prevent the rolls from sticking and add extra taste.
• Fill the Cabbage Leaves: Take one cabbage leaf and place it on a clean surface with the stem end facing you. Place roughly ½ cup of the meat filling near the stem end of the leaf.
• Roll Them Up: Fold the sides of the leaf over the filling, then roll it up from the stem end to the top, enclosing the filling completely. Place the roll seam-side down in the prepared dish.
• Repeat: Continue this process with the remaining cabbage leaves and filling, arranging the rolls snugly in the dish.

Preparing the Sauce and Baking

• Make the Sauce: In a bowl, whisk together the 2 cups of water with the tomato paste until smooth. Stir in the remaining 1 teaspoon of paprika and most of the sauerkraut (reserve a little if you like for serving).
• Add the Sauce to the Rolls: Pour the sauce over the cabbage rolls in the dish, making sure they are mostly covered. If needed, add a bit more water to cover them.
• Bake: Cover the dish tightly with aluminum foil or a lid. Bake in the preheated oven for 1 hour.
• Let Them Rest: After baking, remove the dish from the oven and let the cabbage rolls rest for about 15 minutes. This allows the tastes to meld and makes them easier to serve.

Serving Suggestions

These cabbage rolls are hearty and satisfying on their own, but you might enjoy them even more with a dollop of sour cream on top or alongside some crusty bread. A simple green salad or pickled vegetables can also make a great accompaniment, adding a fresh contrast to the rich rolls.

What Is the Origin of Cabbage Rolls?

Cabbage rolls have a long history and are enjoyed in various forms across many cultures. In Hungary, töltött káposzta is a cherished dish that’s often associated with family gatherings and festive occasions like Christmas and New Year’s.

The idea of stuffing vegetables can be traced back to the Ottoman Empire, and as this culinary practice spread through Eastern Europe, each region adapted it to local ingredients and tastes. In Hungary, the use of paprika, sauerkraut, and pork reflects the country’s agricultural traditions and love for hearty, comforting food.

Over time, töltött káposzta has become more than just a meal in Hungary—it’s a symbol of home and heritage. Sharing this dish is a way of bringing people together, and making it is often a family affair, with recipes passed down through generations.

Storage Instructions

If you have leftovers or want to make the cabbage rolls ahead of time, they store and reheat well.

• Refrigeration: Allow the cabbage rolls to cool completely. Place them in an airtight container along with the sauce and store them in the refrigerator for up to 3 to 4 days.
• Freezing: You can freeze cabbage rolls either before or after cooking. To freeze them uncooked, assemble the rolls and place them in a freezer-safe container with the sauce. If freezing after cooking, let them cool first, then freeze with the sauce. They can be kept in the freezer for up to 3 months.
• Reheating: When you’re ready to enjoy them, thaw frozen cabbage rolls in the refrigerator overnight. Reheat them in the oven at 350°F (175°C) until they’re warmed through, which usually takes about 20 to 30 minutes. If you’re reheating from the refrigerator, the same oven temperature and a slightly shorter time will do the trick.