Töltött Káposzta, or Hungarian Stuffed Cabbage, is a comforting traditional dish made with cabbage leaves filled with seasoned ground meat and rice, then slowly simmered with sauerkraut and paprika. It’s hearty, flavorful, and perfect for a cozy family meal.

🍽️ Recipe at a Glance

Prep Time: 35 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 20 minutes
Servings: 6–8
Cuisine: Hungarian
Course: Main Course

🛒 Ingredients

For the Cabbage Rolls

1 large head of green cabbage
600 g ground pork
100 g uncooked white rice
1 medium onion, finely chopped
2 garlic cloves, minced
1½ tablespoons sweet Hungarian paprika
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon dried marjoram
1 egg
2 tablespoons water

For the Pot

500 g sauerkraut, drained
150 g smoked pork or smoked sausage, optional
2 bay leaves
1 teaspoon sweet Hungarian paprika
700–900 ml water or stock
1 tablespoon tomato paste

To Serve

Sour cream (tejföl)
Fresh parsley
Crusty bread, optional

👩‍🍳 How to Make Hungarian Stuffed Cabbage

1. Prepare the Cabbage

Bring a large pot of salted water to a gentle boil.

Carefully remove the outer leaves from the cabbage as they soften.

Blanch the leaves for approximately 2–3 minutes, until flexible enough to roll.

Transfer the leaves to cold water and drain.

Trim the thick central vein slightly if necessary so the leaves are easier to fold.

Keep any smaller or damaged leaves — they can be chopped and used in the pot.

2. Prepare the Filling

Place the ground pork in a large bowl.

Add:

Rice
Chopped onion
Garlic
Hungarian paprika
Salt
Black pepper
Marjoram
Egg
Water

Mix gently until everything is evenly combined.

Avoid overmixing, which can make the filling dense.

3. Fill the Cabbage Leaves

Place one cabbage leaf flat on a clean surface.

Add approximately 2 tablespoons of filling near the lower part of the leaf.

Fold the sides toward the center, then roll the cabbage firmly into a neat parcel.

Repeat until all the filling is used.

🍲 4. Build the Pot

Spread some sauerkraut across the bottom of a large heavy pot.

Add a few chopped cabbage leaves if you have them.

Arrange the cabbage rolls in a snug layer.

Add smoked pork or sausage if using.

Cover with the remaining sauerkraut.

Add the bay leaves and tomato paste.

Sprinkle with the remaining paprika.

5. Add the Liquid

Pour in enough water or stock to come roughly halfway to two-thirds up the cabbage rolls.

Don’t completely submerge them.

Bring the pot to a gentle simmer.

6. Slow Cook

Cover the pot and cook over low heat for approximately 1½ hours.

The cabbage should become tender and the filling should be fully cooked.

Check occasionally and add a little more liquid if necessary.

Avoid vigorous stirring, as the cabbage rolls can break apart.

🥣 7. Make It Creamy

Traditional Hungarian stuffed cabbage is commonly served with tejföl, or Hungarian-style sour cream.

Spoon a generous amount of sour cream over each serving.

You can also mix a little paprika into the sour cream for extra flavor and color.

🍽️ How to Serve

Place 2–3 cabbage rolls in each bowl or on each plate.

Spoon some of the sauerkraut around them and add plenty of the flavorful cooking liquid.

Top with sour cream and fresh parsley.

Serve with rustic bread for a hearty Hungarian-style meal.

⭐ Tips for Perfect Töltött Káposzta

Don’t overfill the leaves

Rice expands as it cooks, so leave some room inside each roll.

Use good paprika

Sweet Hungarian paprika gives the dish its characteristic flavor and color.

Cook slowly

Gentle simmering helps the cabbage become tender while keeping the rolls intact.

Make it ahead

Like many slow-cooked dishes, stuffed cabbage can taste even better after the flavors have had time to develop.

Adjust the sauerkraut

If your sauerkraut is very sour or salty, rinse and drain it before adding it to the pot.

🔄 Easy Variations

Smoked Sausage Version

Add slices of smoked sausage between the cabbage rolls for extra flavor.

Beef & Pork Version

Replace part of the pork with ground beef.

Rice-Free Version

Use a smaller amount of filling and omit the rice if preferred.

Extra Paprika

Add a little hot Hungarian paprika if you enjoy more spice.

🧊 Storage

Allow leftovers to cool and transfer them to an airtight container.

Refrigerate for 3–4 days.

Reheat gently on the stovetop or in the microwave until thoroughly heated.

Stuffed cabbage can also be frozen in suitable containers for longer storage.

❓ Frequently Asked Questions

What is Töltött Káposzta?

Töltött Káposzta means stuffed cabbage in Hungarian. It consists of cabbage leaves wrapped around a seasoned meat and rice filling and slowly cooked with sauerkraut.

Is Hungarian stuffed cabbage spicy?

Traditional versions are usually flavorful rather than very spicy. Sweet paprika provides the characteristic Hungarian flavor. Hot paprika can be added if desired.