Comments on: Töltött Káposzta (Stuffed Cabbage)

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.

By: christian

christian — Sat, 28 Mar 2009 21:58:39 +0000

Wow your recipe is similar to my hungarian grandmothers recipe also!! I seen other recipes on the web with bacon and pork and i was confused. This is the way I know it! Good job!!

By: Lore

Lore — Sun, 20 Jan 2008 19:11:47 +0000

In Romania “sarmale” (or “stuffed cabbage” as you call it) it’s a national dish. That is why I’m pretty amazed I found this in the Hungarian Recipes category.

By: debra bfodie

debra bfodie — Wed, 31 Oct 2007 01:43:16 +0000

this is a great recipe, but i’ve learned from my mother in law who is from wales, who got her recipe from her, it’s just a little different. We use tomato soup on top of our cabbage rolls and then whe top then with bacon. THAT makes everything taste awesome. My mother in law doesn’t eat the bacon, she just uses it for the taste, but my husband and I eat it.. Try it sometime

By: Danielle

Danielle — Wed, 25 Jul 2007 15:04:06 +0000

Zsofi – It sure does. It’s really my favorite sort of leftovers. Though I miss living with my brothers; with them around, it never lasted too long.

Ange – I’d love to hear how the Polish version differed from mine.

Sarah – If they made you happy, and your mom made them, it’s all good. ^^

Orchidea – Thank you.

Brilynn – That makes all the difference!

Sally – Thank you.

Gae – I’m thrilled to hear you tried it and liked it!

Guac – I showed your comment to my mother, who almost got a little tearful herself reading it. Hungarian grandmothers are really special. You’ll probably appreciate this, then – when I showed this post and the photo to my grandmother, she scolded me for making the cabbage too big and not tucking it in well enough on the left side. Absolute perfectionist, she is, and convinced that she knows best and I will never be able to live up to her standards of stuffed cabbage. ::laughter:: The worst part is, she’s probably right. If you’re ever in NYC and want a home-cooked Hungarian meal, you let me know and I’ll call her up, okay?

By: Guac

Guac — Mon, 23 Jul 2007 08:54:44 +0000

I just found you because i was searching for this recipe, and you almost made me cry. My grandmother was hungarian, she died a couple of years ago, but she sounds just like yours. I grew up on this food, and she was always making WAY too much and asking us to eat more.
I miss her a lot!

By: Habeas Brulee » Blog Archive » Recipe Index

Habeas Brulee » Blog Archive » Recipe Index — Mon, 12 Feb 2007 05:46:37 +0000

[...] Main Courses: Meat Crypto-Jewish Brazilian Yellow Stew Finnish Meatballs with Squid Ink Pasta Hortobágyi Palacsintak (Pancakes Stuffed with Meat Stew) Kabocha Beef Tagine with Chickpeas and Preserved Lemon Lamb Tagine with Apricots, Dates, and Yams Lamb Tagine with Pearl Onions, Dates, and Sugar Snap Peas Malaysian Beef Curry with Thick Onion Sauce (Daging Nasi Kandar) Sour Cherry Barbecue Sauce and Baby Back Ribs Spicy Beef Slices with Tangerine Peel Stewed Garlicky Black Bean Spare Ribs Stir-Fried String Beans with Pork and Pork Töltött Káposzta (Stuffed Cabbage) [...]

By: Well Fed Network - » Clay Pot Cooking

Well Fed Network - » Clay Pot Cooking — Mon, 29 Jan 2007 13:05:27 +0000

[...] These are my favorite all-purpose braising vessels. I have made bone-suckingly unctuous Chinese spare ribs in mine, and a Greek lamb stew. I will probably use one to make my grandmother’s Hungarian stuffed cabbage next time, too. Not to mention many soups. [...]