Töltött Káposzta - Hungarian Stuffed Cabbage
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Servings
4
Prep Time
20 minutes
Cook Time
70 minutes
Töltött káposzta recipe for making Hungarian stuffed cabbage. The traditional cabbage rolls are filled with minced meat and served with sauerkraut. This hearty comfort food is especially popular in cold weather and is typically served on Boxing Day at Christmas by families around the country. And it gets better with time as the flavours come together so that leftovers will taste even better.
Ingredients
-
500g mince pork
-
800g sauerkraut
- 8 sour cabbage leaves
-
150g chorizo, sliced
-
100g white rice
- 2 brown onions
- 4 large garlic cloves
- 1 egg
- 3 bay leaves
-
1 tbsp sunflower oil
- 1 tsp ground black pepper
- 1 tsp ground caraway seed
- 1 tsp dried marjoram
-
2 tsp sweet smoked paprika
-
0.5 tsp hot paprika
- 1 tsp salt
- crème fraiche to serve
Directions
- Parboil the rice and set aside to cool.
- Rinse the sauerkraut once in cold water. Finely slice the brown onions, then separate them into two halves. Chop the chorizo into 0.5cm slices.
- In a bowl, thoroughly combine the minced pork with the parboiled rice, an egg, half of the chopped onions, one clove of crushed garlic, salt and the ground herbs and spices.
Lay out cabbage leaves. Form small balls from the meat filling, then place inside the leaves and roll up.
Heat the oil in a large saucepan, then add the second half of the onions and the rest of the crushed garlic. Cook for a few minutes until the onion turns translucent, then remove from the heat.
- Add half of the sauerkraut to the saucepan, then carefully place the stuffed cabbage leaves on top, together with the chorizo slices. Then place the remainder of the sauerkraut on top, add the bay leaves and about two cups of water.
Bring to a boil, then cook slowly until the meat filling is cooked through, about an hour. Refrain from stirring to avoid breaking the cabbage parcels apart, but occasionally gently shake the saucepan from side to side instead.
- Serve with a dollop of crème fraiche.
