European
Hungary - Vegetarian
Töltött Káposzta (Veg)
Chef's Menu Description
Vegetarian Hungarian stuffed cabbage rolls filled with seasoned rice, sautéed mushrooms, and walnuts, braised on a bed of sauerkraut with paprika.
Ingredients
- • 8 whole fermented sauerkraut leaves (savanyított káposztalevél)
- • 300g shredded sauerkraut
- • 150g rice, parboiled
- • 250g mushrooms, finely chopped
- • 60g walnuts, toasted and chopped
- • 1 onion, 2 tbsp sweet paprika, 2 tbsp oil
- • Sour cream (tejföl) for serving
Preparation Steps
1
Phase 1
Sauté chopped onion and mushrooms in oil until browned. Off the heat, stir in paprika, parboiled rice, walnuts, salt, and pepper.
2
Phase 2
Place spoonfuls of filling onto trimmed cabbage leaves, fold sides inwards, and roll up securely into compact rolls.
3
Phase 3
Spread shredded sauerkraut in a Dutch oven, nestle the stuffed cabbage rolls on top, cover with broth, and simmer gently for 40 minutes.
4
Phase 4
Ladle rolls and tangy sauerkraut into deep bowls and top generously with cold sour cream.