Recipes · Hungarian · Main Courses
Töltött Káposzta (Hungarian Stuffed Sour Cabbage)
One serving has 717 kcal and 30 g protein, and at least a fifth of a woman's daily need of thiamin (101%), selenium (79%), pyridoxine (79%), vitamin C (57%), niacin (56%) and phosphorus (55%). Ready in 205 minutes.
- Preparation: 45 min
- Cooking: 160 min
- Makes: 1 serving (712 g)
- Difficulty: Medium
- Contains: dairy, egg, gluten, pork
Ingredients
- 260 g Soured whole cabbage leaves and sauerkraut
- 110 g Pork, minced (shoulder)
- 15 g Rice, white, uncooked
- 30 g Onion
- 8 g Lard
- 8 g Egg
- 3 g Garlic
- 3 g Sweet paprika
- 0.2 g Black pepper
- 0.1 g Bay leaf
- 30 g Smoked streaky bacon (or smoked pork ribs)
- 5 g Flour, all-purpose
- 200 g Water
- 40 g Sour cream
Method
- Separate the whole soured leaves from the shredded sauerkraut. Rinse them if they are very sour or salty, and cut out the thick part of each leaf's rib.
- Fry the finely chopped onion in half the lard for 5 minutes until soft and leave it to cool. Mix it with the pork, the rinsed raw rice, the egg, the crushed garlic, two thirds of the paprika and the pepper.
- Put a spoonful of the filling on each leaf, roll it up from the stem end, folding in the sides, and push the open end in with your finger so it stays closed.
- Spread half the sauerkraut in a heavy pot, lay the bacon, sliced, and the rolls on top, seam side down, and cover them with the rest of the sauerkraut and the bay leaf. Pour in water to just cover.
- Bring to a simmer, cover and cook very gently for 2-2½ hours, until the rice is tender and the cabbage soft. Don't stir; shake the pot now and then instead. The sauerkraut and bacon bring the salt.
- Stir the flour into the rest of the lard in a small pan and cook for 2 minutes until light golden. Take it off the heat, add the rest of the paprika and whisk in a little cold water until smooth. Tilt the pot, stir this into the cooking juices and simmer for 10 minutes until slightly thickened.
- Serve the rolls on the sauerkraut with sour cream on top. Like most cabbage dishes, töltött káposzta is better reheated the next day.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 717 kcal | 34% |
| Carbohydrates | 34.4 g | |
| Water | 588 mL | |
| Fiber | 9.6 g | 32% |
| Protein | 29.5 g | 61% |
| Tryptophan | 0.31 g | |
| Threonine | 1.1 g | |
| Isoleucine | 1.1 g | |
| Leucine | 1.9 g | |
| Lysine | 2 g | |
| Methionine | 0.62 g | |
| Cystine | 0.33 g | |
| Phenylalanine | 1 g | |
| Tyrosine | 0.85 g | |
| Valine | 1.4 g | |
| Histidine | 0.89 g | |
| Fat | 51.9 g | |
| Monounsaturated | 21 g | |
| Polyunsaturated | 5.7 g | |
| Docosahexaenoic Acid (DHA) | 0.01 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 4.9 g | |
| Saturated | 20.1 g | |
| Trans-Fats | 0.37 g | |
| Cholesterol | 160 mg | |
| Calcium | 169 mg | 17% |
| Copper | 0.41 mg | 46% |
| Iron | 6.8 mg | 38% |
| Magnesium | 81.5 mg | 26% |
| Manganese | 0.78 mg | 43% |
| Phosphorus | 385 mg | 55% |
| Potassium | 1,025 mg | 22% |
| Selenium | 43.3 µg | 79% |
| Sodium | 2,041 mg | |
| Zinc | 4 mg | 49% |
| Thiamin (vitamin B1) | 1.1 mg | 101% |
| Riboflavin (vitamin B2) | 0.52 mg | 47% |
| Niacin (vitamin B3) | 7.8 mg | 56% |
| Pantothenic acid (vitamin B5) | 1.8 mg | 36% |
| Pyridoxine (vitamin B6) | 1 mg | 79% |
| Folate (vitamin B9) | 125 µg | 31% |
| Cobalamin (vitamin B12) | 1.1 µg | 45% |
| Choline | 80.6 mg | 19% |
| Vitamin A | 145 µg | 21% |
| Vitamin C | 42.6 mg | 57% |
| Vitamin D (D2 + D3) | 19.5 IU | 3% |
| Vitamin E | 1.7 mg | 11% |
| Vitamin K | 37.4 µg | 42% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
1.5 kg CO2e a serving: about average for main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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