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Toltott Kaposzta

Hungarian Stuffed Cabbage


  • 70 ounces sauerkraut rinse and drain
  • 8 cabbage leaves
  • 100 grams of rice
  • 500 grams of ground beef or pork, sausage
  • 1 medium onion
  • 1 clove garlic
  • 2 dl sour cream
  • 1 tablespoon each of flour and sweet paprika powder
  • 1 tsp marjoram
  • salt pepper
  • 3 tablespoons of oil


  • Heat 2 tbsp oil flour and sweet paprika, stir quickly then pour in 1/2 c cold water and stir until smooth and thickened


  • Wash and rinse rice and half cook it in salted water, drain, cooled
  • Steam cabbage leaves to soften then rinse with cold water to stop them being too soften, set aside
  • Mix cooled rice, ground beef, marjoram, salt, pepper, and a pinch or two paprika powder
  • Heat a tbsp oil and saute chopped garlic and onion until fragrant
  • Add in sauteed onion and garlic to rice mixture, combine well
  • Place enough rice mixture in the center of a cabbage leaf and roll nicely but not too tight
  • Mix roux into drained sauerkraut in an aluminum foil lined baking pan
  • Place roll cabbages on the sauerkraut
  • Cover pan with aluminum foil and bake cabbage rolls at 350 F for an 45 minutes
  • Uncover and bake for another 15 minutes
  • Serve with a dollop of sour cream, sprinkle with salt and pepper, and enjoy :)