Hungarian Töltött Káposzta: Stuffed Cabbage in Tomato Sauerkraut

Why You’ll Love This Recipe

• Classic Hungarian comfort food with deeply savory paprika aromatics and gentle tang from sour cabbage.
• Foolproof method: bloom paprika, pack rolls just right, and simmer low and slow for plush, tender results.
• Even better the next day—ideal for make-ahead entertaining or cozy weekend cooking.
• Flexible: add smoked sausage, adjust heat, or use the oven instead of stovetop.

Grocery List

• Produce: Sour-cabbage leaves, sauerkraut, 1 large onion, 4 garlic cloves, fresh dill or parsley.
• Dairy: 1 large egg, sour cream.
• Pantry: Ground pork, smoked bacon (or pork belly), smoked sausage (optional), sweet Hungarian paprika, caraway seeds, dried marjoram, tomato passata, bay leaves, whole peppercorns, sugar, neutral oil or lard, kosher salt, black pepper.

Full Ingredients

For the Pork–Rice Filling

• 1.5 lb (680 g) ground pork (80/20 preferred)
• 2/3 cup (120 g) uncooked rice (medium- or long-grain), rinsed and well drained
• 1 large onion, finely chopped (about 10 oz / 280 g)
• 4 oz (115 g) smoked bacon, finely diced
• 4 garlic cloves, minced
• 2 tbsp sweet Hungarian paprika
• 1 tsp caraway seeds, lightly crushed
• 1 tsp dried marjoram (optional)
• 1 large egg
• 1.5 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 1 tbsp neutral oil or lard

For the Pot and Sauce

• 14–16 sour-cabbage leaves (about 1 lb / 450 g), ribs trimmed; plus a few torn leaves for lining the pot
• 1.5 lb (680 g) sauerkraut, drained, rinsed, and squeezed dry
• 2 cups (480 ml) tomato passata or smooth crushed tomatoes
• 3 cups (720 ml) water or low-sodium stock
• 2 tsp sweet Hungarian paprika
• 1 tsp granulated sugar
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 3 bay leaves
• 8 whole black peppercorns
• Optional: 8 oz (225 g) smoked Hungarian sausage (kolbász), sliced into 1/2-inch coins

To Finish

• 1 cup (240 ml) full-fat sour cream, for serving
• 2 tbsp chopped fresh dill or parsley, for garnish
• Crusty bread, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the sour cabbage and sauerkraut

Gently rinse the sour-cabbage leaves and pat dry. Trim the thick rib at the base of each leaf so it folds easily; save trimmings and any torn leaves to line the pot. Rinse the sauerkraut briefly under cold water, then squeeze well to remove excess brine; this balances salinity and acidity.

Step 2: Bloom the paprika aromatics

In a large skillet over medium heat, warm the oil or lard. Add the diced bacon and cook until some fat renders, 3–4 minutes. Add the chopped onion and cook, stirring occasionally, until soft and lightly golden, 8–10 minutes. Take the pan off the heat, stir in the minced garlic and 2 tbsp sweet Hungarian paprika, and toss for 20–30 seconds to bloom the spices without burning. Scrape into a bowl and let cool 5 minutes. Reserve about 1/3 of this mixture for layering with the sauerkraut; the remainder goes into the filling.

Step 3: Make the pork–rice filling

In a large bowl, combine ground pork, rinsed rice, egg, caraway, marjoram (if using), 1.5 tsp kosher salt, and 3/4 tsp black pepper. Add the cooled majority of the bacon–onion–garlic mixture. Mix with clean hands until the mixture turns slightly tacky and cohesive, 1–2 minutes; this helps the rolls hold together but still stay tender.

Step 4: Roll the cabbage

Lay a cabbage leaf on the board, stem end closest to you. Place 2–3 tbsp of filling just above the trimmed stem. Fold the sides in over the filling, then roll away from you into a snug cylinder. Do not pack too tightly; the rice needs room to expand. Repeat with remaining leaves to make 14–16 rolls.

Step 5: Build the pot

Line the bottom of a large heavy pot or Dutch oven with the saved torn leaves. Toss the sauerkraut with the reserved bacon–onion mixture. Spread half the sauerkraut in the pot. Nestle the cabbage rolls seam-side down in a single layer; tuck in the sausage slices if using. Scatter the bay leaves and peppercorns over the rolls, then cover with the remaining sauerkraut.

Step 6: Mix and add the tomato-sauerkraut bath

In a pitcher, whisk together passata, water or stock, 2 tsp paprika, 1 tsp sugar, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Pour over the pot until everything is just barely submerged; add a splash more water if needed. For even cooking, set a heatproof small plate directly on top to keep the rolls submerged.

Step 7: Simmer low and slow (or oven-braise)

Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook for about 1 hour 45 minutes, until the cabbage is very tender, the rice is fully cooked, and the center of a roll reads at least 165°F (74°C). Do not stir; instead, occasionally swirl the pot. Alternatively, bake covered at 325°F (165°C) for about 2 hours. If the liquid drops below the rolls, add a little hot water.

Step 8: Rest and serve

Let the pot rest off heat for 15 minutes so the flavors settle. Serve 2–3 rolls per person over a bed of the sauerkraut with plenty of sauce. Top with a generous spoon of sour cream and sprinkle with fresh dill or parsley. Offer crusty bread alongside.

Pro Tips

• Bloom paprika off heat to prevent bitterness and to unlock its deep, sweet aroma.
• Trim leaf ribs well; a thin, flexible leaf wraps tightly and cooks evenly.
• Do not overpack rolls—rice expands during the long simmer.
• A small plate set over the rolls keeps them submerged and prevents floating.
• For ultra-rich flavor, swap some water for unsalted pork or chicken stock.

Variations

• Pork and beef: Use 1 lb pork + 0.5 lb beef for a slightly firmer filling.
• Smoky feast: Layer in smoked ribs or ham hock pieces with the sauerkraut and remove bones before serving.
• Vegetarian: Replace pork with 2 cups finely chopped sautéed mushrooms plus 1 cup cooked lentils; add 1 more egg or 2 tbsp flax meal.

Storage & Make-Ahead

Cool completely, then refrigerate in the cooking liquid up to 4 days; flavor improves on day 2. Reheat gently, covered, over low heat or at 325°F (165°C) for 20–25 minutes. Freeze up to 3 months in portions with sauce; thaw overnight in the fridge and reheat as above. Leftover sauce is fantastic over mashed potatoes.

Nutrition (per serving)

Approximate values (with 2 tbsp sour cream per serving, sausage not included): 650 calories; 30 g protein; 37 g fat; 30 g carbohydrates; 4 g fiber; 1300 mg sodium. Values will vary based on specific brands and rinsing of sauerkraut.