Töltött Káposzta is Hungary’s beloved stuffed cabbage—soft, blanched cabbage leaves wrapped around a gently spiced meat-and-rice filling, then slow-cooked with sauerkraut, paprika, and sometimes a little smoked meat for depth. The broth turns tangy, savoury, and slightly sweet from the cabbage, while the rolls become tender and comforting. It’s a winter favourite in Hungary, often served with a spoon of sour cream and rustic bread. If you love layered flavours and slow-cooked meals, this dish will feel like a warm hug.
What Makes This Version Special
I’m sharing a home-style rendition that balances authenticity with practicality for an Indian kitchen. You’ll get the classic paprika fragrance, the slight tang from sauerkraut (with a workaround if you can’t find it), and options for beef/pork, chicken, or a vegetarian twist.
Ingredients (Serves 6–8)
For the cabbage
- 1 large head white or green cabbage (about 1.2–1.5 kg), outer leaves intact
- 1–2 tsp salt (for blanching water)
For the filling
- 700 g minced pork or a mix of pork and beef (see notes for chicken/veg options)
- 120 g raw rice (about ⅔ cup), rinsed well
- 1 large onion, finely chopped
- 3 tbsp oil or lard
- 3–4 cloves garlic, minced
- 2 tbsp sweet Hungarian paprika (or Kashmiri red chilli powder for colour + ½ tsp smoked paprika if available)
- 1 tsp caraway seeds, lightly crushed (optional but traditional)
- 1 tsp dried marjoram (optional)
- 1 egg
- 1½ tsp salt, or to taste
- ½ tsp freshly ground black pepper
For layering in the pot
- 400–500 g sauerkraut, lightly rinsed and squeezed (see substitutes below)
- 150–200 g smoked pork belly/bacon or smoked sausage (optional but lovely)
- 2 bay leaves
- 6–8 whole peppercorns (optional)
Cooking liquid & finish
- 2 tbsp sweet paprika
- 2 tbsp tomato puree/passata (optional, for gentle body)
- 800 ml to 1 litre hot water or light stock
- 1 tbsp flour + 1 tbsp oil (optional quick thickener—no need if you like a thinner broth)
- Sour cream or thick dahi for serving (optional)
Step-by-Step Method
1) Prepare the cabbage leaves
- Bring a big pot of salted water to a rolling boil.
- Remove the tough outer leaves of the cabbage if damaged, then core the cabbage by cutting out the thick stem with a sharp knife.
- Lower the whole cabbage into the boiling water. As leaves loosen, pull them off with tongs and keep blanching till you have 14–18 good leaves.
- Trim the thick rib on each leaf by shaving it down so the leaf folds easily without tearing.
- Reserve any small/torn leaves to line the pot later.
Tip: Don’t overcook the leaves—just pliable, still green. About 2–3 minutes per batch.
2) Par-cook the rice
- Rinse rice till water runs clear. Parboil 5 minutes in plenty of water, drain, and cool. (You can also use raw rice traditionally; parboiling gives more even results at home.)
3) Make the filling
- Heat 3 tbsp oil/lard in a pan. Sauté the onion on medium-low till soft and lightly golden.
- Add garlic and sauté 30 seconds.
- Take the pan off the heat; stir in 2 tbsp paprika so it blooms without burning.
- In a large bowl, combine minced meat, the onion–garlic–paprika mix, cooled rice, caraway, marjoram, egg, salt, and pepper. Mix gently till just combined—don’t overwork.
4) Roll the cabbage
- Place a leaf, rib side down. Put 2–3 tbsp filling near the stem end.
- Fold the sides over, then roll up firmly toward the tip.
- Repeat till the filling is used. If you have extra small leaves, stack two to make one roll.
5) Layer the pot
- Line the bottom with the small/torn cabbage bits and a thin layer of sauerkraut.
- Nestle rolls seam-side down in a snug layer. Scatter some smoked pork/sausage, a little sauerkraut, a bay leaf, and a couple of peppercorns.
- Add a second layer of rolls, more sauerkraut and smoked meat. Finish with a light sauerkraut layer on top.
6) Add liquid and cook low and slow
- In a jug, whisk hot water/stock with 2 tbsp paprika and tomato puree (if using).
- Pour over the rolls till just covered (by about 1–2 cm).
- Bring to a gentle simmer, then cover and cook on the lowest heat for 1½–2 hours.
- Oven option: 170°C, covered, 2 hours.
- Check occasionally; top up with hot water if needed. The goal is gentle bubbling, not a hard boil.
7) Optional light thickening
- If you prefer a slightly fuller sauce: heat 1 tbsp oil, stir in 1 tbsp flour, cook 1 minute, take off heat and stir in a ladle of hot cooking liquid to make a smooth slurry. Return to pot and simmer 5 minutes. (Or skip this for a traditional, brothy finish.)
8) Rest and serve
- Let the pot rest 20–30 minutes off the heat—flavours settle beautifully.
- Serve warm with a dollop of sour cream or thick dahi and plenty of broth. Rustic bread or plain boiled potatoes are perfect sides.
Indian Kitchen Notes & Substitutions
- Paprika: Hungarian sweet paprika is ideal. A mix of Kashmiri chilli (for colour) plus a pinch of smoked paprika gives a close flavour. Avoid hot chilli powders that overpower.
- Sauerkraut substitute: If unavailable, shred extra cabbage, toss with 1½ tsp salt and 2–3 tsp lemon juice or a splash of apple cider vinegar, rest 15–20 minutes, lightly squeeze, and use. It won’t be fermented, but it adds brightness.
- Smoked meat: Optional. Bacon, smoked pork belly, or good smoked sausage deepen the stew. For a halal version, skip pork and add ½ tsp smoked paprika or a piece of smoked chicken.
- Meat choices: Pork/beef are classic. Chicken thigh mince works; reduce simmering to ~1¼ hours and be gentle with heat.
- Vegetarian version: Use 400 g finely chopped mushrooms + 200 g cooked lentils, 2 tbsp breadcrumbs, and 1 extra egg (or flax egg). Add ½ tsp soy sauce for umami and a pinch of smoked paprika.
Make-Ahead, Serving & Storage
- Better next day: Like many slow-cooked dishes, flavours deepen overnight.
- Fridge: 3–4 days, covered.
- Freezer: Up to 2 months. Cool completely; pack rolls and some broth in airtight boxes. Thaw in fridge, reheat gently.
- Reheat tip: If the sauce thickens in the fridge, loosen with a splash of water while reheating.
Prep & Cooking Times
- Prep Time: 40 minutes
- Cook Time: 1 hour 45 minutes to 2 hours
- Total Time: 2 hours 25 minutes to 2 hours 40 minutes
Nutrition (Approximate, per serving—8 servings)
- Calories: 420–520 kcal
- Protein: 22–28 g
- Fat: 22–30 g
- Carbohydrates: 28–36 g
- Fibre: 4–6 g
- Sodium: variable based on salt/smoked meat
Troubleshooting & Tips
- Rolls opening? Overfilled or thick ribs not trimmed. Use kitchen string if needed.
- Too sour? Rinse the sauerkraut more thoroughly, or add a pinch of sugar to balance.
- Too pale? Bloom paprika off the heat for colour; don’t burn it.
- Too tight/firm rolls? Cook 15–20 minutes longer at a gentle simmer and keep them submerged.
