Table for TwoTöltött Káposzta
Hungarian stuffed cabbage: rice and pork rolled in cabbage leaves, slow-cooked on sauerkraut with paprika and finished with sour cream.
Photo: András Gal / Unsplash
⏱ 120 min📶 Hard👫 Serves 2
Ingredients (for 2)
- Cabbage, 1 head, or pickled cabbage leaves
- Ground pork, 400 g
- Rice, 60 g, rinsed
- Onion, 1, finely chopped
- Sweet Hungarian paprika, 1 tbsp
- Egg, 1
- Sauerkraut, 500 g
- Smoked sausage, 150 g, sliced
- Sour cream, to serve
Steps
- Blanch the cabbage leaves until pliable (skip if using pickled leaves) and shave down the thick ribs.
- Mix the pork, rice, onion, paprika, egg, salt and pepper.
- Put a spoonful of filling on each leaf, fold in the sides and roll up tightly.
- Layer half the sauerkraut in a pot, add the rolls and sausage, cover with the rest of the sauerkraut and add water just to cover.
- Simmer gently, covered, for 90 minutes. Serve with a big spoonful of sour cream.
Cook it together: One of you mixes the filling, the other preps the leaves — then roll them side by side and compare technique.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
Or roll a random country and let the dice pick tonight's dinner.
