Few Hungarian dishes feel as comforting and deeply traditional as Töltött Káposzta, or Hungarian stuffed cabbage rolls. Tender cabbage leaves are wrapped around a richly seasoned pork-and-rice filling, then slowly simmered in a paprika-infused tomato sauce until everything becomes tender and flavorful.

It’s the kind of dish that tastes even better when shared around a family table, especially during holidays, celebrations, and cold winter days.

🇭🇺 What Is Töltött Káposzta?

Töltött káposzta literally means “stuffed cabbage” in Hungarian.

The dish consists of cabbage leaves wrapped around a mixture traditionally made with ground pork, rice, onions, garlic, paprika, and seasonings. The rolls are then cooked slowly in a flavorful sauce, often together with sauerkraut or shredded cabbage.

There are many regional and family variations. Some recipes use fresh cabbage, while others use fermented cabbage leaves for a distinctly tangy flavor.

The photograph shows beautifully tender cabbage rolls covered in a rich red sauce—the kind of rustic presentation that makes this dish especially inviting.

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Ingredients

For the Cabbage Rolls

• 1 large head of green cabbage
• 2 lb (900 g) ground pork
• ¾ cup uncooked long-grain rice
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons Hungarian sweet paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried marjoram
• 1 egg
• ½ cup water or broth

For the Sauce

• 2 tablespoons vegetable oil or lard
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons Hungarian sweet paprika
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 cups chicken or pork broth
• 1 tablespoon tomato paste
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon sugar, optional
• 1 teaspoon caraway seeds, optional

Optional Traditional Additions

• 1–2 lb sauerkraut
• Smoked Hungarian sausage
• Smoked pork
• Bacon or smoked pork belly
• Bay leaves
• Sour cream, for serving
• Fresh parsley or dill