Hungarian stuffed cabbage rolls, known as töltött káposzta, are a traditional Hungarian dish made with cabbage leaves filled with a mixture of ground meat and rice or egg barley, then slowly cooked in a savory, lightly tomato sauce. This classic stuffed cabbage rolls recipe is rich, hearty, and deeply comforting, making it a staple of Hungarian home cooking. Often prepared for holidays and family gatherings, töltött káposzta is one of the most beloved Hungarian main dishes.
Follow the step-by-step Hungarian stuffed cabbage rolls recipe to learn how to make traditional töltött káposzta.
Hungarian Stuffed Cabbage Rolls
Print RecipeIngredients
- PREPARATION OF CABBAGE
- 3 Kilogram (kg) cabbage fresh
- 1 Litre (l) tomato juice for cooking
- 2 Table spoon (tbsp) salt
- FILLING
- 3 Kilogram (kg) minced meat (30% fat)
- 4 Table spoon (tbsp) sweet paprika powder
- 1 Table spoon (tbsp) grounded pepper
- 3 Table spoon (tbsp) salt
- 2 Table spoon (tbsp) marjoram
- 2 Piece onion chopped
- 4 Piece garlic cloves
- 25 Dekagram (dkg) pearl barley (or rice)
- ROUX
- 1 Decilitre (dl) oil
- 3 Table spoon (tbsp) flour
- 1 Table spoon (tbsp) sweet paprika powder
Instructions
PREPARATION OF CABBAGE
This is a traditional one-course meal in Hungarian kitchen especially prepared at christmas and new years eve. Check the how to’s for preparation of cabbage and right steps of stu!ing the rolls. First you need to boil enough water to cover the cabbage and blanched the leaves.
FILLING
For the filling you need to have minced meat and the listed ingredients. First wash the barley and cook it just for 15-20 minutes, once it is getting cold add to the meat and finish to knead the meat and form equal size of balls fit to the number and size of cabbage leaves.
ROUX
After forming the cabbage rolls put into a large pot, starting at the bottom and finishing at the top with shredded cabbage. Add enough water, a table spoon salt and tomato juice to cover cabbage and cook it at least 1,5-2 hours. Once the filling getting so” prepare a light brown roux and add a tablespoon sweet paprika after removing from the heat. The roux should prepare with liquid gained from the cooking. Once the roux is enough soft add to the cabbage and continue the cooking for half an hour. Serve with sour cream and fresh bread, really delicious on next day and after.
