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Traditional Hungarian Töltött Káposzta: Sauerkraut Cabbage Rolls with Pork and Rice
Step 1 of 6
Hungary
170 minutes
Serves 6
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Traditional Hungarian Töltött Káposzta: Sauerkraut Cabbage Rolls with Pork and Rice
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Step 1 of 6
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Rinse the fermented leaves only if extremely salty. Trim the thick central ribs so the leaves roll easily.
Ingredients quick view
12 large fermented sauerkraut cabbage leaves
700 g drained shredded sauerkraut
500 g ground pork
100 g short-grain rice, rinsed
1 small onion, finely chopped
2 garlic cloves, minced
1 egg
1 tbsp sweet Hungarian paprika
1 tsp salt
1/2 tsp black pepper
300 g smoked pork ribs or smoked pork hock
150 g smoked Hungarian sausage, sliced, optional
2 tbsp lard
1 tbsp plain flour
1.2 litres water
200 g sour cream, for serving
Tips quick view
Fermented cabbage leaves and shredded sauerkraut supply the defining sourness.
Keep the simmer gentle so the rolls remain intact.
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