Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

For the rolls

  • 1 large head of cabbage (or pickled/sauerkraut leaves for traditional flavor)
  • 1.5 lbs (700 g) ground pork (or pork + beef mix)
  • 1 cup uncooked rice
  • 1 onion, finely chopped
  • 2–3 cloves garlic, minced
  • 1 egg (optional, helps bind)
  • 2 tsp sweet Hungarian paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp marjoram

For the sauce

  • 2 cups sauerkraut (optional but traditional)
  • 2 tbsp oil or lard
  • 1 onion, chopped
  • 2 tbsp sweet paprika
  • 2 cups tomato sauce or crushed tomatoes
  • 3–4 cups water or broth
  • 1 bay leaf

To serve

  • Sour cream

Instructions

  1. Prepare the cabbage
    • Boil the whole cabbage for a few minutes until leaves soften.
    • Carefully peel off large leaves and cut out thick stems.
  2. Make the filling
    • In a bowl, mix ground meat, rice, onion, garlic, egg, paprika, salt, pepper, and marjoram.
  3. Roll the cabbage
    • Place filling on each leaf.
    • Fold sides in and roll tightly.
  4. Prepare the pot
    • In a large pot, sauté onion in oil until soft.
    • Add paprika quickly (don’t burn it).
    • Add tomato sauce, water, bay leaf, and sauerkraut if using.
  5. Cook the rolls
    • Layer cabbage rolls in the pot.
    • Cover with remaining sauce and extra cabbage leaves.
    • Simmer on low heat for 1.5 to 2 hours.
  6. Rest before serving
    • Let it sit 15–20 minutes for best flavor.