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Hungarian Stuffed Cabbage Rolls with Tomato Sauce inspired by Café Budapest
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Inspired by Café Budapest

Hungarian Stuffed Cabbage Rolls with Tomato Sauce

Main Course
This traditional Hungarian dish features cabbage leaves wrapped around a savory filling of ground pork and rice. The slow-cooking method allows the cabbage to become tender while the meat filling remains juicy. Simmered in a paprika-infused tomato sauce, these hearty rolls deliver a comforting combination of tangy and savory flavors characteristic of Eastern European cuisine.
Prep Time 45 mins
Cook Time 120 mins
Total Time 165 mins
Servings 6

Ingredients

  • 1 large head Green cabbage (About 3 pounds)
  • 1 1/2 lbs Ground pork
  • 1/2 cup White rice (Uncooked)
  • 1 large Yellow onion (Finely chopped, divided)
  • 4 cloves Garlic (Minced, divided)
  • 1 large Eggs
  • 2 tbsp Sweet Hungarian paprika (Divided)
  • 1 tsp Caraway seeds (Ground)
  • 28 oz Crushed tomatoes (1 can)
  • 2 tbsp Tomato paste
  • 2 cups Chicken broth
  • 2 whole Bay leaves
  • 1 tbsp Brown sugar
  • 2 tbsp White vinegar
  • 2 tsp Kosher salt (Divided, plus more for blanching cabbage)
  • 1 tsp Black pepper (Freshly ground)
  • 2 tbsp Vegetable oil
  • 1/2 cup Sour cream (For serving)
  • 2 tbsp Fresh dill (Chopped, for garnish)

Tools You'll Need

  • Dutch oven or large heavy-bottomed pot with lid
  • Large pot for blanching cabbage
  • Tongs
  • Colander
  • Sharp knife
  • Cutting board
  • Mixing bowls

Chef's Tip

For more tender cabbage leaves, freeze the whole head of cabbage overnight, then thaw completely before using. This breaks down the cell structure and makes the leaves pliable without having to blanch them first.

Instructions

  1. Prepare the cabbage: Bring a large pot of heavily salted water to a boil. Using a small, sharp knife, cut around the core of the cabbage to remove it.
  2. Place the whole cabbage in the boiling water. As the outer leaves soften (about 2 minutes), gently peel them off with tongs and transfer to a colander to drain. Continue until you have 12-14 large leaves.
  3. Cut out the thick center rib from each leaf, creating a V-shaped cut. Set prepared leaves aside.
  4. In a medium bowl, combine rice with 1 cup of water. Microwave for 5 minutes, then drain and let cool.
  5. Make the filling: In a large bowl, combine ground pork, parboiled rice, half the chopped onion, half the minced garlic, egg, 1 tablespoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly but gently.
  6. Make the sauce: Heat oil in a large Dutch oven over medium heat. Add remaining onion and cook until softened, about 5 minutes.
  7. Add remaining garlic and cook for 1 minute. Stir in remaining paprika, tomato paste, and caraway seeds. Cook for 30 seconds.
  8. Add crushed tomatoes, chicken broth, bay leaves, brown sugar, vinegar, remaining salt, and remaining pepper. Bring to a simmer.
  9. Assemble the rolls: Place about 1/4 cup of filling in the center of each cabbage leaf. Fold in the sides and roll up, tucking in the ends to seal the filling.
  10. Place the cabbage rolls seam-side down in the Dutch oven with the simmering sauce. If necessary, layer them in a spiral pattern.
  11. Spoon some sauce over the rolls. Cover and simmer over low heat for 1 1/2 to 2 hours, until the cabbage is very tender and the filling is cooked through.
  12. Occasionally baste the rolls with the sauce during cooking.
  13. Remove bay leaves before serving.

Plating

Place 2-3 cabbage rolls on each plate, spoon generous amounts of the tomato sauce over them. Top with a dollop of sour cream and sprinkle with fresh dill. Serve with crusty bread on the side for mopping up the sauce.

Storage & Reheating

Refrigerate in an airtight container for up to 4 days. The flavor often improves after a day in the refrigerator. Reheat in a covered pot over low heat until warmed through. These rolls also freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.

About This Recipe

A quintessential comfort food in Hungarian households, these stuffed cabbage rolls, known as 'töltött káposzta,' represent a dish that spans generations. This version remains faithful to the traditional preparation while streamlining the process for home cooks. The balance of tangy tomato sauce, aromatic spices, and hearty filling creates a deeply satisfying dish that embodies the rustic charm of Eastern European cooking.

How did it turn out?

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