Recipe of the week: Traditional Hungarian stuffed cabbage

Would you like to surprise your family with a traditional Hungarian meal this Christmas? We have a great recommendation! Stuffed cabbage, or as we call it “töltött káposzta” is of Ottoman-Turkish origins, but it became a popular dish in Hungary in the 18th century. The favourite Christmas meal of Hungarians has several variations across the country and abroad as well; in the Balkans, for instance, they use grape leaves instead of a cabbage coat.

Here we share the traditional recipe from Funzine:

Ingredients:

100 g white rice, 1 kg ground pork, 1 onion (chopped), 3-4 garlic cloves, sweet paprika powder, 1 pack of sour cabbage, 8-10 cabbage leaves, sunflower oil, 2-3 tbsp flour, 1 tsp salt, ground pepper to taste, water, sour cream (garnish)

Directions:

In a medium bowl, mix uncooked rice, ground pork, chopped onion, broken garlic cloves, salt, ground pepper and sweet (édes) paprika powder thoroughly. Wash the cabbage leaves, bring a wide saucepan of lightly salted water to a boil, and cook the leaves for a few minutes until they are tender and soft. After draining, carefully roll the evenly divided mixture into the leaves. If needed, secure them with toothpicks.