Hungry for a HungAry-style dinner? :D
Adding to my food & travel series, this savory recipe for Hungarian stuffed cabbage (also known as toltott kaposzta) highlights another chunk of my good ol’ mixed American ancestry (the Hungarian/Romanian quarter). The cabbage rolls I made are a spin-off of the more traditional version, as I made the dish vegetarian, and I wasn’t able to get my hands on Hungarian paprika.. just the regular kind (hot paprika is a go-to ingredient for Hungarian cooking). The less intense flavor of “regular” paprika didn’t make this dish any less satisfying though! I have included a few photos from my trip to Hungary, back in high school– It was a charming place with very attractive men! (Pics are scanned in so the quality is not so good)
I wish I could expound on this, but it seems like yeeaarrss ago and I’ve long since forgotten the juicy details– I really must dig up my travel journal from back then and jog my memory. I do remember loving Hungary though and being very pleasantly surprised.
Here is my version of the filling for this toltott kaposzta dish:
Lentils (cooked in a rice cooker)
Green chili sauce and sriracha
Tomato sauce (over top)
- Cut the core out of the cabbage and boil it for about 3 minutes, until the leaves are soft enough to use (I didn’t cook mine long enough and it made it more challenging to roll them)
- Stuff each leaf with a spoonful or two of the filling you have prepared and roll them up, placing them seam down on the baking sheet
- Drizzle with tomato sauce
- Bake in the oven at 375 for about 25-30 minutesAnd here is another recipe I worked off of.