Hungarian stuffed cabbage

Name: Hungarian stuffed cabbage
Total time: 125 min
Yield: 4
Cuisine: Hungarian
Ingredients: 450 g Whole white cabbage leaves; 450 g Minced pork; 120 g Dry rice; 400 g Sauerkraut, drained; 180 g Onion; 10 g Garlic; 15 g Paprika powder; 2 g Caraway seeds; 250 g Tomato passata; 750 g Water; 20 g Rapeseed oil; 120 g Sour cream, 20% fat; 4 g Salt; 1 g Black pepper

Pork and rice cabbage rolls nestled in a paprika-sauerkraut sauce.

Estimated total time: 125 minutes4 portionsAbout 600 kcal per portion

Hungarian cabbage rolls served with sour cream — Photo: Christo · CC BY-SA 4.0 · Photo source. Real dish photograph visually verified. Image resized and JPEG encoded. Photo shows cabbage rolls with sour cream; filling is not visible.

Ingredients for 4 portions

450 g Whole white cabbage leaves
450 g Minced pork
120 g Dry rice
400 g Sauerkraut, drained
180 g Onion
10 g Garlic
15 g Paprika powder
2 g Caraway seeds
250 g Tomato passata
750 g Water
20 g Rapeseed oil
120 g Sour cream, 20% fat
4 g Salt
1 g Black pepper

Method

Blanch large cabbage leaves for 4–5 minutes until flexible; trim thick ribs. Soften half the chopped onion in half the oil and cool.
Mix pork, rinsed dry rice, softened onion, garlic, half the paprika, half the salt and pepper. Divide among eight leaves and roll, folding sides inward.
Soften remaining onion in remaining oil in a large pot. Add sauerkraut, passata, caraway, remaining paprika and salt. Nestle rolls on top and pour in water.
Cover and simmer gently for 75–90 minutes until filling is cooked and rice is tender. Serve two rolls per portion with sour cream.

Uses blanched fresh cabbage leaves with sauerkraut in the sauce; fermented whole leaves are another traditional option.

Töltött káposzta

Allergens and ingredient checks

Listed allergens: milk. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Culinary Hungary — Töltött káposzta

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