Töltött Káposzta

Name: Töltött Káposzta
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 1 large head savoy cabbage; 500g ground beef; 150g white rice, rinsed; 1 large onion, grated; 2 cloves garlic, minced; 1 egg; 2 tbsp sweet Hungarian paprika; 500g sauerkraut, drained; 400g canned crushed tomatoes; 250ml beef broth; 200ml sour cream; 2 tbsp vegetable oil; Salt and black pepper; 1 bay leaf

Töltött káposzta (TUHL-tuht KAH-pos-tah)

Stuffed Cabbage Rolls

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 378 kcal

Tender cabbage leaves wrapped around a savory filling of ground beef and rice, slow-simmered in a tangy tomato-sauerkraut sauce until meltingly soft.

Nutrition & Info

Protein 24.0g

Carbs 30.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free nut-free

Equipment Needed

large pot mixing bowl toothpicks or kitchen twine

Presentation Guide

Vessel: deep ceramic dish

Garnishes: sour cream dollop, paprika sprinkle, fresh dill

Accompaniments: crusty bread

Ingredients

1 large head savoy cabbage
500g ground beef
150g white rice, rinsed
1 large onion, grated
2 cloves garlic, minced
1 egg
2 tbsp sweet Hungarian paprika
500g sauerkraut, drained
400g canned crushed tomatoes
250ml beef broth
200ml sour cream
2 tbsp vegetable oil
Salt and black pepper
1 bay leaf

Instructions

1
Core cabbage and blanch whole in salted boiling water for 5 min. Carefully peel off softened leaves, trim thick ribs.
2
Mix ground beef, rice, grated onion, garlic, egg, 1 tbsp paprika, salt, and pepper until well combined.
3
Place 2-3 tbsp filling on each cabbage leaf, fold sides in, and roll tightly. Secure with toothpicks if needed.
4
Layer sauerkraut on the bottom of a large pot. Arrange cabbage rolls seam-side down on top, packing snugly.
5
Mix crushed tomatoes, broth, remaining paprika, and bay leaf. Pour over the rolls. The liquid should nearly cover them.
6
Bring to a simmer, cover, and cook on low heat for 90 min. Stir sour cream into the sauce in the last 10 min. Serve rolls blanketed in the tangy sauce.

💡

Did You Know?

In Hungary, töltött káposzta is considered even better the next day, as the flavors deepen overnight — families often make enormous pots meant to last several days.

Chef's Notes

Equipment Tips

large pot
mixing bowl
toothpicks or kitchen twine

Garnishing

sour cream dollop, paprika sprinkle, fresh dill

Accompaniments

crusty bread

The Story Behind Töltött Káposzta

Stuffed cabbage arrived in Hungary during the Ottoman occupation and quickly became a cornerstone of Hungarian cuisine. The addition of paprika and sour cream made it distinctly Magyar. It remains the centerpiece of Christmas Eve dinners and major celebrations across the country.

🕐 Traditionally enjoyed christmas eve, winter meals 📜 Origins: Ottoman era, 16th century

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