Töltött Kaposzta (Hungary)


  • 1 large white cabbage
  • 1,1 LBS ground beef (preferably veal or mixed ground beef)
  • 1 large onion (chopped)
  • 2 cloves of garlic (chopped)
  • 1 cup of rice (boiled)
  • 2 tablespoons of tomato paste
  • 2 spoonful butter
  • 2 tablespoons of oil
  • 2 cups broth or chicken stock
  • 1 teaspoon cumin
  • 1 teaspoon of black pepper
  • Salt (to taste)
  • Sour cream or yogurt (for serving)

Boil water in a large pot. Wash the cabbage and cut off the stem. Immerse the cabbage in boiling water and remove the leaves one by one. Set the large leaves aside.

In a large bowl, mix the ground beef, chopped onion, chopped garlic, boiled rice, tomato paste, butter, oil, cumin, black pepper and salt. Mix well to form the inner mortar.

Take some of the stuffing you prepared and place it at the base of the cabbage leaf. Roll the leaves into a roll. Repeat for all cabbage leaves.

Place a few cabbage leaves on the bottom of the pan. Place the stuffing on it in order. Pack the stuffing tightly.

Add the broth or chicken stock. Cover the pot and cook on medium heat for about 1 hour. Cook until the cabbage is tender and the filling is fully cooked. Check by stirring the bottom of the pan from time to time.

Serve Töltött Kaposzta hot. Serve with sour cream or yogurt on the side. You can consume it with rice or bread.

ENJOY YOUR MEAL

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