Stuffed cabbage is a true classic dish in Hungarian cuisine. Almost every region has its own version, from the Szabolcs to the Székely variation, but the basic principle is the same everywhere: meat filling wrapped in delicate cabbage leaves, slowly cooked until tender. A dish that connects generations, let me show you how we make this legendary meal!
Historical origins
The Hungarian stuffed cabbage, known as “töltött káposzta,” has roots dating back several centuries in Hungary.
Its recipe first appeared in print in 1695 in Miklós Tótfalusi Kis’s Transylvanian cookbook, making the Hungarian version at least 331 years old. Originally brought by the Turks in the 16th-17th centuries as “sarma” (often wrapped in grape leaves), it evolved uniquely in Hungary with fermented cabbage.
Early versions from the 17th-18th centuries omitted paprika and used wine for cooking. Today, it’s a festive dish, especially for Christmas and winter, passed down through generations.
Hungarian stuffed cabbage: Ingredients for 8 servings
For the filling:
1 kg ground pork (usually shoulder or leg)
200 g raw rice
1 onion
3 cloves of garlic
2 tablespoons ground paprika
Salt, pepper
1 egg (to bind the filling)
For the cabbage:
1 head of sauerkraut (20–25 whole cabbage leaves)
1 kg finely chopped sauerkraut (rinse half of it in water)
3 bay leaves
1 teaspoon smoked paprika
150–200 g smoked meat (sausage, knuckle or pork shoulder)
For the roux:
2-3 tablespoons oil or lard
2 tablespoons flour
1 tablespoon ground paprika
Preparation
Making the filling
In a large bowl, mix together the ground meat, rice, finely chopped onion, garlic, paprika, egg, salt and pepper. Knead thoroughly until you get a moldable mixture.
Rolling and layering
Spread some sliced onion on the bottom of a large pot – this is where we’ll place the rolled cabbage rolls. Cut off the thick veins from the sauerkraut leaves. Place a tablespoon of filling in the middle of each leaf, then roll it up and tuck in the ends so they don’t open during cooking. Rinse half of the finely chopped sauerkraut in water. This is necessary so that the finished dish won’t be too sour. Layer cabbage, finely chopped smoked meat and bay leaves between the rolls.
Hungarian stuffed cabbage – Hungary on a plate
Cooking
Pour in enough water to just cover everything. Cook covered over low heat for 1–1.5 hours. Occasionally shake the pot so the food doesn’t stick to the bottom.
At the end of cooking, make a paprika roux. Heat the fat and mix in 2-3 tablespoons of flour, then remove from heat and add the ground paprika and pour in water. Then carefully stir it into the cooking liquid to make it silkier. After this, cook for just a few more minutes, and our cabbage is ready.
Serving
Traditionally served with sour cream drizzled on top, with fresh bread. The Hungarian stuffed cabbage might be even better the next day, as the flavors fully blend together by then!
Hungarian stuffed cabbage recipe – Hungary on a plate
If you’d like to see the step-by-step process of making stuffed cabbage, check out our video below!
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