Hungarian Stuffed Cabbage Rolls (Töltött káposzta)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides creaminess with fewer calories.

smoked bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is leaner, while pork belly is often more affordable.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds depth, while cayenne is usually less expensive.

Heat the oil in a pan and saute the chopped onions on low heat until soft but not browned. Remove from the heat and set aside.

Carefully remove the core of the cabbage and place it in a large pot of boiling salted water.

Cover and cook on low heat for 20-30 minutes.

Using two forks or a tong, remove the outer leaves when they're pliable and soft. Remove as many leaves as you can and let them cool.

Continue to cook the head if the inner leaves are still hard. When they're soft, remove them.

Trim the thick center vein of the leaves to help you roll them more easily.

Remove the small, inner part of the cabbage from the water, let it cool, then slice it thinly for later use.

Add the half-cooked rice to the ground pork and mix a little.

Add half of the softened onion, paprika, salt, pepper, minced garlic, and egg. Mix it together with your hands until well combined.

Place one cabbage leaf in your hand, add a handful of stuffing to the bottom part.

Fold the stem end, then fold over one side and start rolling, tucking in the side of the leaf. Roll it up tightly then push the other end in with your fingers.

Repeat with the rest of your leaves and stuffing, leaving some torn leaves for later use.

Pour the rest of the softened onion with the oil into a very large pot, add 1 tbsp paprika and stir.

Add a layer of sauerkraut, then place half of the smoked meat and sausage slices on it.

Add another layer of sauerkraut and a teaspoon of paprika.

Place the stuffed cabbage rolls on top, cover them with sliced cooked cabbage, and add another layer of sauerkraut.

Repeat layering until all cabbage rolls are used. Sprinkle paprika on top, add bay leaves and peppercorns, then cover with reserved cabbage leaves.

Pour about 1 liter of water over. Cover and cook on medium heat for 1.5-2 hours until the meat is cooked through and the sauerkraut is soft.

Remove from heat when ready. Serve 1-2 rolls per person with sauerkraut, sausage slices, and smoked meat on the side. Pour over sour cream and serve with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level: