Hungarian Stuffed Cabbage with Pork
Hungarian stuffed cabbage, known as 'töltött káposzta,' is a cherished staple in Hungarian cuisine, frequently prepared for family celebrations and holidays. The combination of delicate cabbage leaves embracing a delicious pork and rice filling, combined with the tang of sauerkraut and the richness of smoked sausage, results in a truly satisfying and memorable meal. This dish embodies the essence of Hungarian culinary traditions, bringing warmth, comfort, and a taste of home to every table.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Bring a large pot of salted water to a boil. Blanch the cabbage leaves until softened and pliable, about 2-3 minutes. Remove with tongs and set aside to cool slightly.
2
In a large bowl, combine the ground pork, cooked rice, finely chopped onion, minced garlic, Hungarian sweet paprika, salt, and black pepper. Mix thoroughly until well combined.
3
Take a cabbage leaf, place a generous spoonful of the pork mixture in the center, and roll it up tightly, tucking in the sides to create a neat roll. Repeat with the remaining leaves and filling.
4
In a large pot or Dutch oven, sauté the diced bacon until crispy. Add the sauerkraut, fresh dill, and tomato paste. Stir well to combine and cook for a few minutes.
5
Place the stuffed cabbage rolls seam-side down on top of the sauerkraut mixture. Nestle slices of smoked sausage between the rolls for added flavor.
6
Pour enough water over the rolls to almost cover them. Bring to a simmer, cover tightly, and cook on low heat for 1.5-2 hours, or until the cabbage rolls are very tender and the flavors have melded beautifully.
7
Serve the stuffed cabbage rolls hot, topped with a dollop of sour cream and a side of crusty bread for soaking up the delicious sauce.
