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Hungarian Stuffed Cabbage (Toltott Kaposzta is a traditional dish of cabbage leaves stuffed with meat and rice and cooked in a savory tomato sauce.
Stuffed Cabbage is a traditional Hungarian dish of meat and rice, wrapped in cabbage leaves simmered in a savory tomato sauce.
Every year around Christmas time my mother-in-law makes a huge batch of Hungarian Stuffed Cabbage for Christmas Eve just like her mother before her.
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.
These are good when made, but are even better reheated. She usually makes them a few days ahead of time then reheats them for Christmas Eve or whenever anyone wants some.
Hungarian Stuffed Cabbage
Ingredients
ROLLS
- 1 head green cabbage
- 1 pound ground beef
- 1 pound ground pork
- ½ cup uncooked rice
- 1 medium onion (chopped)
- 1 clove garlic (minced)
- 1 egg
- 2 tablespoons paprika (preferably Hungarian)
- 1 teaspoon dried thyme
SAUCE
- 29 ounce tomato sauce (large can)
- 1 can tomato soup
- 2 tablespoons paprika (preferably Hungarian)
- 1 teaspoon dried thyme
Instructions
- Bring a stock pot about half full of water to a boil. Add the cabbage and boil for a few minutes. Drain the water and rinse with cold water. Peel leaves off the head 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. Serve immediately, or let cool and refrigerate then reheat before serving.
Sound tasty? Share it with other!
Other Hungarian Recipes
Until next time, happy eating.
~Audrey
Sammi Ricke
Great recipe! My mom is full Hungarian and I always want to make her more meals that remind her of her heritage. Thanks for sharing this one, Audrey!
Audrey
I hope she likes it. I have a few other Hungarian recipes like Kolbasz (sausage) and red cabbage salad.
Mrs Shoes
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.
Audrey
Great tip! Sorry I had to edit the second part of your comment, but it wouldn't get approved with the links.
Marilyn Lesniak
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!
Audrey
Thanks Marilyn, I look forward to the party every week.
Sarah Eliza @ devastateboredom
Intrigued! I don't know if these are up my ally or not cuz I've never had anything like them before... totally inviting myself over next time you make them!
Audrey
Think meatball wrapped in cooked cabbage. Many cultures have similar recipes (stuffed grape leaves, etc.)
Amy (Savory Moments)
These look amazing! We always make galumpki cabbage rolls, but these ones look a little different and I'll have to try them.