Töltött Káposzta (Hungarian Stuffed Cabbage Rolls with Dill & Sour Cream) – Authentic Hungary Recipe
Festive Hungarian cabbage rolls simmered in paprika sauerkraut and crowned with cool sour cream and fresh dill.
- Country of Origin
- 🇭🇺 Hungary (Eastern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Tender sour cabbage leaves stuffed with spiced pork/beef and rice, Braised sauerkraut, Thick tejföl (sour cream), Sweet Hungarian paprika, Fresh dill
Ingredients for Töltött Káposzta (Hungarian Stuffed Cabbage Rolls with Dill & Sour Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender sour cabbage leaves stuffed with spiced pork/beef and rice, prepped into bite-sized pieces
- 1.5 cups braised sauerkraut, washed and trimmed
- 1 cup thick tejföl (sour cream)
- 1 medium onion and 3 cloves garlic, finely minced with sweet Hungarian paprika
- 1.5 tbsp traditional Hungary seasoning (fresh dill, marjoram, garlic, caraway)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash tender sour cabbage leaves stuffed with spiced pork/beef and rice and mix in a bowl with sweet Hungarian paprika, fresh dill, marjoram, garlic, caraway, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with braised sauerkraut into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon thick tejföl (sour cream) generously over the top and serve warm.