Hungarian Stuffed Cabbage (TÖLTÖTT KÁPOSZTA) - cabbage leaves stuffed with meat and rice and cooked in a tomato sauce.
Beef, Main Courses - meat, Pork

Traditional Hungarian Stuffed Cabbage plus Tasty Tuesdays

Every year around Christmas time my mother-in-law makes a huge batch of Hungarian Stuffed Cabbage for Christmas Eve. She graciously shared her recipe with me years ago, but I have yet to make it.

Hungarian Stuffed Cabbage (TÖLTÖTT KÁPOSZTA) - cabbage leaves stuffed with meat and rice and cooked in a tomato sauce.

They are really easy to make, but I must warn you. The day they are cooked the entire house will smell like cooked cabbage. If you like that smell, great! If you are like her children you will want to open some windows, ha ha!


As the recipe says these are better reheated. She usually makes them a few days ahead of time then reheats them for Christmas Eve or whenever company comes by, like we did this year. It gave me a great opportunity to take some photos and get this recipe reposted.

Hungarian Stuffed Cabbage

Prep time 30 minutes
Cook time 2 hours
Total time 2 hours, 30 minutes
Meal type Beef, Meat Dishes, Pork, Side Dish
Occasion Christmas, Winter
Region Hungarian
Hungarian Stuffed Cabbage (TÖLTÖTT KÁPOSZTA) - cabbage leaves stuffed with meat and rice and cooked in a tomato sauce.

Ingredients

rolls

  • 1 head green cabbage
  • 1lb ground beef
  • 1lb ground pork
  • 1/2 cup uncooked rice
  • 1 Medium onion (chopped1)
  • 1 clove garlic (minced)
  • 1 egg
  • 2 tablespoons paprika (preferably Hungarian)
  • 1 teaspoon dried thyme

sauce

  • 29oz tomato sauce (large can)
  • 1 can tomato soup
  • 2 tablespoons paprika (preferably Hungarian)
  • 1 teaspoon dried thyme

Directions

Blanch cabbage in large pan of boiling water, peel leaves and set aside.
Mix meats, rice, onion, garlic, egg, 2 tablespoons paprika and 1 teaspoon thyme with a few tablespoons of tomato sauce together.
In a large pot combine tomato sauce, tomato soup and remaining spices with a little bit of water.
Scoop a palmful of meat mixture onto a cabbage leaf and roll like a burrito, place in pot with tomato mixture.
Simmer for 1 to 2 hours. This dish is better when reheated.

 

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Until next time, happy eating.
~Audrey

8 thoughts on “Traditional Hungarian Stuffed Cabbage plus Tasty Tuesdays”

  1. A tip from my Grandma… freeze the whole head of cabbage for a few days, then thaw it in cold water, peeling the leaves away gently. This makes separating the leaves without breakage much easier & no need for blanching at all, they will roll up very easily.

  2. Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST. Pinned, Yummed, Tweeted!

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