Hungarian Stuffed Cabbage Rolls (Töltött káposzta)
This is a common Christmas dish in Hungary, but people make it other times too, mainly during winter. There are several versions of this dish, varying by regions. Sometimes tomato sauce is added, and in other recipes the meat is stuffed in sour cabbage leaves. There are arguments about whether we should or shouldn't precook the rice, add or don't add an egg etc. I think, it doesn't matter what recipe you use, you'll get a delicious meal. This is my version of it:
Ingredients (for 8-10)
1 large cabbage (8 lb, 4 kg)
1,7 lb (800 gr) ground pork
1 cup (about 200 gr) rice, half-cooked (the amount is of the uncooked rice)
1 egg
3 onions, finely chopped
5 tbsp oil
2,2 lbs (1000 gr) sauerkraut
3 garlic cloves - minced
paprika (1,5 tbsp for the stuffing + 4 tsp /or more/ for the layers)
1 tbsp salt
1 tbsp ground black pepper
4 bay leaves
1 tbsp black peppercorns
Optional:
1 stick spicy Hungarian sausage
½ lb (200 gr) smoked meat
Sour cream – for serving
(a very large pot for cooking)
1. Heat the oil in a pan and saute the chopped onions on low heat until soft but not browned. Remove from the heat and set aside.
2. Carefully remove the core of the cabbage and place it in large pot of boiling salted water.
3. Cover and cook on low heat for 20-30 minutes
4. Using two forks or a tong remove the outer leaves when they're pliable and soft.(do it gently without ripping them). Remove as many leaves as you can and let them cool.
5. Continue to cook the head if the inner leaves are still hard. When they're soft, remove them.
6. Trim the thick center vein of the leaves – it'll help you roll them more easily
7. Remove the small, inner part of the cabbage from the water, let it cool, then slice it thinly – we'll use it later.
8. Now, let's make the stuffing:
9. Add the half-cooked rice to the ground pork, then mix a little.
10. Add half of the softened onion, paprika, salt, pepper, minced garlic and egg.
11. Mix it together with your hands until everything is well combined.
12. Now, place one cabbage leaf in your hand, add a handful of stuffing to the bottom part.
13. First, fold the stem end, then fold over one side and start rolling, tucking in the side of the leaf
14. Roll it up tightly then push the other end in with your fingers
15. Do the same with the rest of your leaves and stuffing. (leave some leaves – the torn ones -for later use)
16. Using the sausage and the smoked meat are optional, but it gives a really good flavor to the dish.
17. Slice the sausage (use spicy Hungarian type if you can), and cut the smoked meat into thick slices.
18. Pour the rest of the softened onion with the oil into a very large pot, add 1 tbsp paprika and stir.
19. Add a layer of sauerkraut then place half of the smoked meat and sausage slice on it.
20. Again: a layer of sauerkraut and a teaspoon of paprika
21. The next layer is the stuffed cabbage rolls. Cover them with the sliced, cooked cabbage, and add a layer of sauerkraut.
22. Repeat this layering until all the cabbage rolls are gone.
23. Sprinkle some paprika on top, add the bay leaves and peppercorns, then cover it with the cabbage leaves you set aside earlier.
24. Pour about 1 liter of water over. Put the pot on the stove, cover and cook on medium heat for 1,5-2 hours (until the meat is cooked through, and the sauerkraut is soft).
25. Remove from the heat when it's ready.
26. Serve 1-2 rolls per person, with the sauerkraut, sausage slices and smoked meat on side.
27. Pour over some sour cream and serve it with slices of nice, crusty bread.
28. ENJOY!
/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/
MAGYAR TÖLTÖTT KÁPOSZTA - HUNGARIAN CABBAGE ROLLS by Helen's Hungarian Heritage Recipes TM ©
I am Evangeline Czegeny-Mackell, the third member in the Three Generation Wonder. My grandmother - Chef Ilona Szabo (Helen Irene Czegeny) is the Helen of the famed Helen's Hungarian Heritage Recipes - Best Selling cookbook. My mother Clara Margaret Czegeny is the gifted author who penned my grandmother's recipes.
Let me share about Hungarian Cabbage Rolls, or properly named - TÖLTÖTT KÁPOSZTA .
Stuffed Cabbage Rolls are a Classic Hungarian dish that almost everyone world-wide recognizes. No wedding celebration would be complete without large pots of these tightly rolled bundles of meat and rice held by soft wrappers of cabbage.
The rolls lay in a bed of silky sauerkraut with hints of smoky bacon. The cabbage and sauerkraut meld to create the most delicious and mellow dish. Once you sample Hungarian style cabbage rolls, you are hooked!
I just love cooking my mom's Hungarian Heritage recipes as she learned them from my grandmother and I learned them from her.
You WILL fall in love with Hungarian food, one dish at a time and saveur the flavours of Hungary, you will be glad you did!
How to own a copy of our BestSelling Hungarian Cookbook! VISIT
Cabbage Rolls
Cooking with Oma begins the second series of recipes, starting with Oma's famous Hungarian Cabbage Rolls.
Stuffed Cabbage- Martha Stewart
Here, Martha and her mom share a Golumpki recipe that speaks to tradition and includes a couple of tips from Martha’s grandmother.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
How to cook Hungarian Stuffed Cabbage / cabbage rolls
In this video I show you a great recipe for Hungarian stuffed Cabbage. This was filmed in Nyiregyhaza, Hungary in early July 2018.
Ingredients:
- ground pork
- rice
In this video we used 30 dkg pork and 10 dkg rice, that is approximately 10.5 oz pork and 3.5 oz rice. This yielded about 30 stuffed cabbage rolls. The important thing to keep in mind is that pork:rice ratio is 3:1.
- bacon (should have as much fat as possible. Our, as you can see in the video had almost none
- tomato sauce. Use 2 cans of tomato sauce and dilute them with water 1:1
- cabbage (the leaves should be tender, older, harder leaves will be hard to wrap)
- vinegar
-onion (2 medium or 1 large), garlic (2-3 cloves)
- salt, pepper, paprika
- dill (fresh is best)
- sour cream
You need 2 large pots and 1 frying pan
Directions:
1. dice the bacon and the onions. Fry the bacon, and after most of the fat fried out, add the onion.
2. mix the pork and rice. Add the bacon / onion mixture, add the chopped garlic, salt, pepper, paprika. Taste it and make sure it's salty enough.
3. core the cabbage
4. boil water and add a splash of vinegar. When the water is boiling, turn it off and add a head of cabbage. Don't cook it, simply start separating the outer leaves one by one. Take off about half of the leaves, the inside ones would be too small. Keep those and chope them up.
5. In a large pot, add the skin of the bacon faced down, and then half of the chopped cabbage.
6. Option A. Cut the leaf in half. Then cut off the hard stem as shown in the video. Take the half leaf, as shown in the video and add 2 tbs of the mixture and wrap it tightly. Option B. Don't cut the leaf in half, do everything else. This will produce bigger rolls (I prefer it this way)
repeat this and fill the pot with the rolls. halfway through add dill, then continue. Add the rest of the chopped cabbage. You can also chop up the left over cabbage leaves and add on top.
7. Pour the diluted tomato sauce. If needed add water. The rolls need to be immersed in liquid, otherwise they will dry out. They should be soft.
8. Cook about 30-40 minutes and taste. Cook until the rice is soft.
9. Serve with sour cream.
To use wild boar, you should cut up additional bacon and mix with the ground meat (or add other fat)
You can also use beef, but it's better with pork. Definitely don't use chicken.
Hopefully you enjyed this and will try it out. It is delicious and once you make it once it will be very easy.
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Please watch: How to build a campfire - steps, tricks, legal and safety tips
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I Made my First Stuffed Cabbage rolls! | Hungarian Food | How to Recipe Video
In this video we show you how to make Stuffed Cabbage rolls, a traditional Hungarian food!
It was the first time ever that I made this dish. It is one of my favorites , which maybe you can tell from the name of this channel. Making Stuffed Cabbage was a super fun experience especially as I could also dive deep into the history of the dish and share some insights about the unique Hungarian ingredients.
Did you know we make this mostly during Winter season? Do you have an idea why that's the case? Have you heard about the great war of Hungarian sausages like Csabai and Gyulai? In this video you'll not only learn with me how to cook this dish, but also learn about Hungarian food and culture!
Below are the ingredients for this recipe:
1 kg pickled cabbage leaf
1 kg shredded pickled cabbage
1 kg ground pork
1 big onion (or 2 smaller ones)
200 g uncooked rice (well washed)
4 cloves of garlic
4 tsp red pepper
1 tsp cumin
1 tsp black pepper
2.5 tsp salt
6 pieces of bay leaf
apr 2 liters of water (or until you almost cover the cabbage)
For thickening:
2 tbsp flour
3 tbsp oil
2 tsp redpepper
If you want to make your own picked cabbage, you'll find instructions by following this link:
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CREDITS:
Kevin Bacon photograph by GabboT - Wikipedia - under the Creative Commons Attribution-Share Alike 2.0 Generic license.
Gyulai Kolbász photopraph by Hu Totya - Wikipedia - under the Creative Commons Attribution-Share Alike 4.0 International, 3.0 Unported, 2.5 Generic, 2.0 Generic and 1.0 Generic license.
Csabai Kolbász photograph by Paviant - Wikipedia - under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Lionel Messi Photograph by Hossein Zohrevand - Wikipedia - under the Creative Commons Attribution 4.0 International license.
Romanian Stuffed Cabbage Photograph by Themightyquill - Wikipedia - under the Creative Commons Attribution-Share Alike 2.5 Generic license.
Azerbaijani Stuffed Cabbage Photograph by Irada - Wikipedia - under the Creative Commons Attribution-Share Alike 3.0 Unported license.
Russian Stuffed Cabbage Photograph by Loyna - Wikipedia - under the Creative Commons Attribution-Share Alike 2.5 Generic license.
Sarma Photograph by E4024 - Wikipedia- under the Creative Commons Attribution-Share Alike 4.0 International license.
Picture of Vecsési Savanyított Káposzta from bevasarlas.tesco.hu/
Picture of Spar Vecsési Savanyú Káposzta from cashmap.hu
Picture of Rusa Savanyúság savanyított káposzta from bevasarlas.tesco.hu/
Photo of Cabbage Vegetable from kifli.hu
TIMESTAMPS:
00:00 Intro
00:39 Ingredients
02:15 Chopping the Ingredients
03:29 Sauté Onion
04:03 Mixing the Stuffing
05:49 Rolling Stuffed Cabbage
07:13 Cooking Stuffed Cabbage
09:10 Why is this a winter dish?
10:25 Bon Appetite - Jó Étvágyat!