Comments on: Töltött Káposzta (Stuffed Cabbage)

By: Kaposztasteszta

Kaposztasteszta — Tue, 24 Apr 2012 21:36:49 +0000

I also love this dish, though I make a vegan version of it. One word of advice for people travelling to Hungary: a lot of the tastiest food you will eat will not be in restaurants, but at home. Hungarians are not big on eating out the way people are in more western countries. Restaurants are expensive and not as delicious as your mother’s cooking, so why bother unless you have to or its a special occasion? (seems to be the general consensus). And when Hungarians eat out, they tend to have very distinctive ideas about what they should be eating. For instance, veggie dishes are more common to eat in the home because they are cheap to make and lots of excellent produce grown in Hungary. The healthiest dishes like this are considered “farmer food” and not the kind of thing you’d order out, which always disappointed me. Thankfully, Budapest has a few vegan restaurants which are the exceptions to the rule. This cabbage dish is also known by another name (I can’t remember now) and originally from Transylvania, which would make it a very southern dish. I had this for the first time at a home in Kiskunhalas, near Szeged.

By: Danielle Sucher › How to get an accurate recipe from your grandmother

Danielle Sucher › How to get an accurate recipe from your grandmother — Fri, 06 Apr 2012 13:55:03 +0000

[...] and if that made you hungry, here’s my approximation of my Hungarian grandmother’s recipe for stuffed cabbage. This was written by Danielle. Posted on Friday, April 6, 2012, at 8:54 am. Filed under Other [...]

By: Donald

Donald — Sat, 23 Oct 2010 21:33:30 +0000

Nice recipe. Very close to the one my aunt Julia made and she is from Debrecen. (Tiny town north of there)
Trying to find relatives from that area. Original name wa Stensko.
Anyone know this name ?
thanks

By: Danielle

Danielle — Mon, 28 Jun 2010 15:58:53 +0000

Susan – Thank you for the story. I’m so glad this brings the memories back! I certainly think of my grandmother whenever I make it.

Cynthia – Awesome! Thanks for the tip on steaming the cabbage, I’ll try that.

Lisa – That reminds me of the friend I met in Hungary, who sometimes added a jar of storebought lecso.

Dennis – Thanks for telling me how it turned out! I’m really thrilled to hear you liked it.

By: Dennis Szalay

Dennis Szalay — Mon, 21 Jun 2010 09:48:42 +0000

PS Well it’s tomorrow night now and that was an absolute success……now thats what I call home cooked heaven….THANKS again for the help.

By: Dennis Szalay

Dennis Szalay — Sun, 20 Jun 2010 11:23:37 +0000

Hi I’m born in Australia to Hungarian parents and at 45yrs old find myself caring for my 79yr old Dad. He pretty much ONLY eats hungarian food.As he’s hands are’nt much good anymore….it’s prompted me to expand my range of hungarian recipes. Guess whats next on the menu? Yep Toltott Kaposzta.Thanks for the tips on prep nad execution. I’m SO looking forward to dinner tomorrow night.
Thanks from down under, Dennis

By: Lisa Isbell

Lisa Isbell — Thu, 27 May 2010 02:08:05 +0000

My grandmothers, both of them Hungarian, handed down a cabbage roll recipe. It is very similar to the one you have here except we make stuffing of 1 lb of ground beef, 1 tube of hot ground sausage and cooked rice. We make the rolls as you described, with the cabbage wrapping the stuffing. Place them in a deep pot or slow cooker then pour in a large can of tomato sauce and a jar of sauerkraut and let it simmer (about an hour or so on the stove top or for several hours on the high setting in the slow cooker). The hot sausage seems to eliminate the need for additional seasonings.

By: Cynthia

Cynthia — Fri, 05 Mar 2010 03:00:21 +0000

Both my parents were Hungarian and I didn’t know there was any other kind of food until I went to 1st grade. My dad worked shift work in a steel mill, but the weeks he was home, we always ate together and he always put on a suit and tie for the evening meal. I just made Töltött Káposzta for 150 people for a local convention. The only difference between this recipe and the one passed down to me from my mom and grandmas is the use of tomato juice for the cooking sauce. Great photo…that’s exactly how they look. BTW…I core the cabbages before putting them in boiling water and take the leaves off one at a time, draining them in a collander before de-veining them. I can steam them just long enough to soften them without the leaves getting mushy, and it is easier to roll them tightly so they don’t come apart while cooking.

By: Sharon

Sharon — Sat, 16 Jan 2010 02:30:35 +0000

Enjoyed reading the recipe and comments. My grandma was from Hungary. I cant wait to try this stuffed cabbage!

By: Susan

Susan — Sat, 27 Jun 2009 01:53:30 +0000

After a very long day of baking I just sat down at my computer and for some crazy reason I decided to look up stuffed cabbage recipes…specifically Hungarian ones. Thank you so much for bringing back some wonderful fond memories I have of my Hungarian Mother in law’s recipe, which is very much like yours. The part about the chopped up left over pieces of cabbage especially hits home as Lil ( my MIL) used to do the same thing! She had a name for it which we always called” uproar”! because that’s what the word sounded like. She used Sacramento tomato juice but when I make it I ( having an Italian Mom) use Italian plum tomatoes. I just liked the sauce a little bit thicker.But I will definitely try yours. Again, thanks for the memories…Sure miss her.