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🥬 Töltött káposzta, aka Hungarian Stuffed Cabbage

Aug 23
2 min read

One of the most iconic Hungarian comfort foods: rich, cozy, and full of memories. Stuffed cabbage is one of the most frequently asked-for Hungarian dishes, and I couldn’t wait to share it. But since my mom makes the best one, I waited for her to join me in the kitchen. ❤️


Rakott libamell, aka Stuffed Goose Breast on the Bone
Lili's one-pot dish recipes: Hungarian Stuffed Cabbage

Here’s how my mom and I prepare our version of Hungarian stuffed cabbage. 💃🏻


Ingredients:

🥬 1 kg shredded sauerkraut

🥬 2 sour cabbage heads

🥩 1 kg minced beef

🧅 1 onion

🍅 1 tomato

🧄 4 cloves of garlic

🍚 1½ cups rice

🌿 1 tbsp caraway seeds

🍃 5–6 bay leaves

🥚 2 eggs

🌶️ Paprika powder

🧂 Salt and black pepper



Method:

  1. Halve the onion. Chop one half into small cubes and slice the other half into half moons, then set the sliced onion aside.

  2. Add the rice and the finely chopped onion to a pan. Pour in water so it covers the rice halfway. Cook until the rice absorbs the water, then remove from heat and set aside.

  3. To make the meat mixture, combine the minced beef, 3 cloves of crushed garlic, paprika powder, black pepper, salt, eggs, the cooked rice with onion, oil or goose fat, one cup of finely chopped sauerkraut, and one cup of water. Mix everything very well and let it rest for a few minutes.

  4. Taste the shredded sauerkraut. If it’s too salty, rinse it once or twice under cold water, then drain and set aside.

  5. Carefully separate the cabbage leaves and cut out the thick central vein. If the leaves are large, cut them into two or three pieces. Place a small handful of the meat mixture onto each piece, then roll tightly, gently pressing the sides to close well.

  6. Heat oil or goose fat in a large pot. Add the caraway seeds, bay leaves, paprika powder, and the sliced onion, and add a little water. Sauté briefly, then add the shredded sauerkraut. Mix well and season with black pepper or pepper corns.

  7. Start layering the stuffed cabbage rolls on top of the sauerkraut. After each layer, cover with more shredded sauerkraut. Continue until the pot is full.

  8. Cover the top with extra cabbage leaves and place a heatproof plate upside down on top to gently press the layers down. Pour water around the sides of the pot until everything is just covered.

  9. Cover with a lid, bring to a boil, then reduce the heat and let it simmer gently for about two hours.


    Serve hot, preferably with vegan sour cream and fresh bread. Even better the next day. ❤️


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