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Recipe of the week: Traditional Hungarian stuffed cabbage

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.

New-Year

Layer the finely cut sour cabbage (also known as “Sauerkraut”) into a bigger bowl, add the rolls, and cover them with enough water. Cook the rolls (at reduced heat) in a covered pot for about 30-40 minutes depending on their size. Once the meal is cooked, heat a small amount of oil in a pan and fry the flour. Take the pan off the stove, add paprika powder (it is a great seasoning that adds both colour and flavour to the dish) and mix it with two tablespoon of sour cream. Add a spoonful of the cooking water too, mix until smooth. Use a strainer when pouring the mixture on the cabbage rolls, and bring the meal to a boil. Voila, your meal is fully prepared!

Serve the cabbage rolls with sour cream and sliced fresh bread 🙂

Read more HUNGARIAN RECIPES HERE!

Wine Advisor:

A full bodied white wine, Olaszrizling (Welschriesling) enhances the flavours of the meal the most.

Source: Funzine

2 Comments

  1. Edward

    The Turks wouldn’t have used pork either.

  2. Edward

    Why the hell would a Hungarian write about Hungarian cabbage rolls than suggest Italian wine? How dumb are you-There are so many great Hungarian wines. Milyen bolond!! Nyak leves kell!!

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