Hungarian Stuffed Cabbage

Absolutely—Hungarian Stuffed Cabbage (Töltött Káposzta)  is a beloved dish found on every Hungarian holiday table, from Christmas to family gatherings. Tender cabbage leaves are filled with a savory pork-and-rice mixture, then simmered slowly in a paprika-spiked sauerkraut-tomato sauce until meltingly soft and deeply flavorful. This is old-world comfort food at its finest!

Here’s a traditional, authentic recipe:

 Hungarian Stuffed Cabbage (Töltött Káposzta) 

Ingredients:

For the cabbage rolls:

• 1 large head green cabbage
• 1 lb (450 g) ground pork (or pork-beef mix)
• ½ cup uncooked rice
• 1 small onion, grated or finely chopped
• 1 egg
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp sweet Hungarian paprika

For the sauce:

• 2 tbsp lard or oil
• 1 medium onion, finely chopped
• 2 tbsp sweet Hungarian paprika
• 2 cups (500 g) sauerkraut, rinsed if very salty
• 1 can (14 oz/400 g) diced tomatoes (or 3 fresh tomatoes, chopped)
• 3 cups (750 ml) chicken or pork broth
• 2 bay leaves
• Optional: smoked Hungarian sausage or ham hock for flavor

Instructions:

 Prepare the cabbage:

• Bring a large pot of salted water to a boil.
• Core the cabbage and gently peel off the leaves as they soften, placing each leaf on a towel. (You can blanch the whole head, removing softened leaves one by one.)

 Trim leaves:

• Cut thick vein from center of each leaf to make rolling easier.

 Make the filling:

• In a large bowl, mix ground pork, uncooked rice, grated onion, egg, salt, pepper, and paprika until well combined.

 Shape rolls:

• Place 2–3 tbsp of filling on each cabbage leaf, fold in sides, and roll tightly. Repeat with all leaves.

 Start the sauce:

• In a large pot, heat lard/oil over medium. Sauté chopped onion until soft.
• Remove pot from heat, stir in paprika (to avoid burning).
• Layer half the sauerkraut in the bottom of the pot.

 Layer rolls:

• Place cabbage rolls seam-side down on top of sauerkraut.
• Add optional smoked sausage or ham hock if using.
• Top with remaining sauerkraut and diced tomatoes.

 Add liquid:

• Pour broth over everything until just covered. Add bay leaves.

 Simmer:

• Cover and cook over low heat for 1.5–2 hours, until rice is cooked, meat is tender, and flavors meld.

 Serve:

• Serve hot with sour cream and crusty bread.