Töltött káposzta
Stuffed cabbage rolls
Töltött káposzta: Hungarian sauerkraut-leaf cabbage rolls with pork and rice
Töltött káposzta is the dish Hungarians make for Christmas and the wedding feasts of the countryside, a huge pot that tastes better each day. It is a pork dish: soured cabbage leaves are rolled around a filling of pork mince, rice, onion and paprika, then layered with chopped sauerkraut and smoked pork ribs or sausage and simmered for hours. It is served with a dollop of soured cream and bread. Chef's tip: look for whole soured cabbage heads (sold for this dish in Eastern European shops); if you cannot find them, blanch fresh savoy leaves and add extra sauerkraut.
- Total time
- 195 min
- Difficulty
- hard
- Serves
- 8
Ingredients
For the filling
- 1 ½ lb pork mince
- 3 ½ oz short-grain ricerinsed
- 1 onionfinely chopped
- 1 tbsp vegetable oil
- 1 tbsp Hungarian sweet paprika
- 2 cloves garliccrushed
- 1 egg
- 1 ½ tsp salt
- ½ tsp black pepper
- 1 tsp dried marjoram
For the pot
- 1 ¾ lb sauerkrautdrained
- 1 ¼ cups tomato passata
- 1 tsp Hungarian sweet paprika
- 4 ¼ cups water
To serve
- ¾ cup soured cream
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Method
0/6 doneStep 1: Cook 1 onion in 1 tbsp vegetable oil for 6 minutes until soft. Off the heat stir in 1 tbsp Hungarian sweet paprika and 2 cloves garlic, then cool.
8 minStep 2: Mix 1 ½ lb pork mince, 3 ½ oz short-grain rice, the onion, 1 egg, 1 ½ tsp salt, ½ tsp black pepper and 1 tsp dried marjoram well with your hands. Wash hands after handling raw pork.
5 minStep 3: Rinse 16 soured whole cabbage leaves (or blanched savoy leaves) if very salty and shave down the thick central rib. Put 2 heaped tablespoons of filling on each, fold in the sides and roll up firmly. A common mistake is packing the rolls too tightly; the rice swells and they burst, so leave a little room.
20 minStep 4: Spread half the 14 oz sauerkraut in a large heavy pot. Lay the rolls on top, seam side down, tuck in 14 oz smoked pork ribs or smoked sausage and 2 bay leaves, then cover with the rest of the 14 oz sauerkraut.
5 minStep 5: Mix 1 ¼ cups tomato passata, 1 tsp Hungarian sweet paprika and 4 ¼ cups water and pour it over, just to cover. Put a plate on top to hold everything down. Bring to a simmer, cover and cook very gently for 2–2½ hours until the leaves are tender and the filling is cooked through (160°F in the centre of a roll).
145 minStep 6: Rest for 15 minutes. Serve the rolls with the sauerkraut, sliced smoked pork and ¾ cup soured cream. Refrigerate leftovers within 2 hours; they keep for 4 days and reheat well until piping hot.
15 min
Nutrition per serving
- Calories
- 440 kcal
- Protein
- 28 g
- Carbs
- 18 g
- Fat
- 28 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does töltött káposzta take?
- About 195 minutes in total: 45 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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