Töltött káposzta is the Hungarian cabbage roll: cabbage leaves filled with minced pork, egg, onion and rice, seasoned with caraway and served with sour cream.

Töltött káposzta, also called szárma or sarma, is the traditional Hungarian cabbage roll, made with sweet or sauerkraut leaves. Many Hungarians serve it at Christmas and on New Year's Eve, though it is eaten all year, a sweet version in summer and autumn and a sour version in winter and spring. The sour version belongs to the traditional pig slaughter feast, the disznótor. Sour cream and bread are the customary accompaniments.

Where to eat Töltött káposzta in Budapest

2 editor picks for Töltött káposzta in Budapest, ranked by editorial score. All Budapest signature dishes · Töltött káposzta across every city.

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Make it at home

Serves 63 hrIntermediate

Ingredients

  • 1 large head sour-fermented sauerkraut whole-leaf (savanyú káposzta), available at Hungarian or Polish delis
  • 1kg sauerkraut, drained
  • 500g minced pork (preferably 70% lean, 30% fat)
  • 100g long-grain rice, uncooked
  • 1 large onion, finely diced
  • 60g lard
  • 3 garlic cloves, minced
  • 2 tablespoons sweet Hungarian paprika
  • 1 teaspoon dried marjoram
  • 1 egg
  • 300g smoked pork ribs or smoked sausage (optional but traditional)
  • Salt and black pepper
  • 300ml full-fat sour cream to serve

Method

  1. Carefully separate the whole sour cabbage leaves; trim the thick central rib so they roll easily.
  2. Soften the diced onion in 30g of the lard for 10 minutes. Set aside half for the filling.
  3. For the filling: combine pork, rice, half the softened onion, 1 minced garlic clove, 1 teaspoon marjoram, the egg, 1 tablespoon paprika and seasoning. Mix well.
  4. Place a heaped tablespoon of filling on each cabbage leaf, fold the sides in and roll tightly. Repeat for all rolls (about 16 to 20).
  5. Spread half the drained sauerkraut on the base of a heavy casserole. Arrange the rolls seam-side down on top. Tuck the smoked ribs or sausage between rolls. Cover with the remaining sauerkraut.
  6. In a small pan, heat the remaining lard, off the heat stir in the remaining paprika and minced garlic, then add 400ml water and the remaining onion. Pour over the rolls until just covered.
  7. Cover and simmer over the lowest heat for 2 hours. Do not stir.
  8. Lift the rolls onto plates with a slotted spoon. Spoon sauerkraut alongside, drizzle the sauce, top with a generous spoon of sour cream.

Editor tip. Serve it with sour cream and bread, the customary accompaniments.

Common allergens: Gluten (in the stuffing).