Cabbage rolls recipe (toltott kaposzta)
- Cuisine: Hungarian
- Prep Time: 45 min(s)
- Cook Time: 2 hr(s)
“Meat and cabbage are the coat of arms of Hungary.” Only a few people today still know this old saying, which was in frequent use in the 17th and 18th centuries. Nowhere else in the world was any other dish served as frequently as this one in Hungary – sometimes every day. Whether rich or poor, aristocrat or burgher, cabbage and meat was always right at the top of the menu, and today cabbage rolls are regarded as one of the country’s national dishes.
Ingredients
2 large brown onions
2 tbsp olive oil
200g long grain rice
200g smoked bacon
1kg minced pork
Salt and freshly ground pepper, to taste
Mild paprika, to taste
1 large sour cabbage (pickled)
1 smoked pork shank
1 packet sauerkraut (approx 500g)
Preparation
Finely chop one of the onions. Heat half the olive oil in heavy-based saucepan over medium heat and cook the onion until lightly browned. Add the rice and stir for 5 minutes, then remove from the heat.
Mince the bacon and combine with minced pork meat.
Add rice to the meat mixture and sprinkle a pinch of salt, pepper, and sweet/mild paprika. Combine these ingredients.
Gently remove or peel off leaves from the cabbage and remove thick stalks from the centre. Place a small handful of meat mixture in one end of the leaf and fold over the top -side.
Roll the leaf up tightly, and tuck the bottom section of the leaf into the roll.
Coarsely chop the remaining onion. Heat the remaining oil in a large saucepan over medium heat and cook the onion until soft. Cut the pork shank into small pieces and add to the onions.
Spread half of the sauerkraut over it and sprinkle some paprika. Layer the cabbage rolls over the top and cover with the remaining sauerkraut. Pour over enough water to just cover the contents, and simmer over low heat for 1- 2 hours, or until the meat is tender and the rice is cooked.
Serve hot accompanied by a dollop of sour cream.
If you enjoyed this Cabbage rolls recipe (toltott kaposzta) then browse more Hungarian recipes, meat recipes and our most popular hainanese chicken rice recipe.
Hungarian Restaurants
Displaying 10 of 17 Hungarian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Corner 75 Hungarian Restaurant | Randwick | |
| 2. | JB's Restaurant | Falls Creek | |
| 3. | Budapest | Elsternwick | |
| 4. | The Little Hungarian | Caulfield South | |
| 5. | Bavarian Bier Cafe Parramatta | Parramatta | |
| 6. | Zi-Zi Pancake Bar | Leichhardt | |
| 7. | Cafe Pinocchio Carlton | Carlton North | |
| 8. | Twenty One | Double Bay | |
| 9. | Gelato Bar | Bondi Beach | |
| 10. | Gypsy's Table | Maleny |
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy

Hot Tips
Cooking artichokes
Remove several layers of the bitter exterior leaves and trim remaining leaves before submerging and cooking artichokes in salted water for around 15 minutes (use a dinner plate on top of the artichokes to keep them under water). A thin skewer should meet little resistance when they are cooked.
Glossary
Gnocchi
A small dumpling made of flour, semolina, potato or choux pastry. They are usually poached and then cooked with grated cheese in the oven and served as a hot starter.


VideoNEW
Podcasts
Blogs





