Hungarian Stuffed Cabbage(Toltott Kaposta)
Hungarian Stuffed Cabbage features tender cabbage leaves filled with seasoned ground beef and rice, baked to perfection, offering a hearty, flavorful meal ideal for family dinners.
Ingredients
Instructions
- Core one large head of cabbage; place in boiling water.
- Take apart with a knife and fork, cutting leaves as they become wilted.
- Drain and cool the cabbage leaves.
- In a bowl, combine ground beef, minced onion, cooked rice, salt, paprika, and eggs.
- Place a spoonful of the meat mixture onto each cabbage leaf and roll up to enclose the filling.
- Arrange the stuffed cabbage rolls in a baking dish.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes until cooked through and browned.
Tips & Substitutions
To make rolling easier, blanch the cabbage leaves longer in boiling water. If you want a vegetarian version, substitute ground beef with a mix of mushrooms and lentils. You can also spice it up by adding some chili flakes to the filling. For added flavor, consider mixing in some smoked paprika. This dish is similar to Stuffed Cabbage (Golabki) but with a unique Hungarian twist.
Serving Suggestions
Serve the stuffed cabbage with a dollop of sour cream on top for added creaminess. It pairs beautifully with a side of Bavarian Style Sauerkraut for a tangy contrast. Additionally, a hearty slice of crusty bread or a simple green salad can round out the meal nicely.
Storage & Reheating
Store any leftover stuffed cabbage in an airtight container in the refrigerator for up to 4 days. To reheat, place the rolls in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 30 minutes. You can also microwave them, but be cautious not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Hungarian Stuffed Cabbage(Toltott Kaposta) contains roughly 977 calories, with 21g protein, 197g carbohydrates, and 15g fat. It is an excellent source of vitamin A (67% of the Daily Value), iron (48% of the Daily Value), and protein (41% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2156mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze stuffed cabbage?
Yes, you can freeze stuffed cabbage before or after baking. To freeze before baking, arrange the rolls in a single layer, wrap tightly, and store in a freezer-safe container. To reheat, bake from frozen, adding extra time. If already baked, ensure they cool completely before sealing and freezing.
What can I substitute for ground beef?
If you're looking for a substitute for ground beef, consider using ground turkey or chicken for a lighter option. For a vegetarian alternative, a mix of quinoa and black beans works well, providing a hearty texture. You can also try using finely chopped vegetables combined with lentils for added protein and flavor.
How do I know when the stuffed cabbage is done?
The stuffed cabbage is done when the internal temperature reaches 160°F (70°C) and the rolls are heated through. The leaves should also be tender and slightly browned. If you're unsure, cut one open to check that the meat is no longer pink, ensuring it's fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).