Tony Curtis Taltot Kaposzta (Stuffed Cabbage)

These classic stuffed cabbage rolls, known as kaposzta, offer a comforting and hearty meal perfect for cold evenings. The filling combines savory ground beef with fluffy rice, onions, and garlic, creating a rich and satisfying bite. Each roll is nestled in a flavorful broth of sauerkraut, tomato juice, and caramelized onions, allowing the cabbage to absorb the tangy and savory notes. This dish is a wonderful example of home-style cooking that brings warmth to the table. It pairs beautifully with crusty bread or a simple side salad. Ideal for family dinners or potlucks, this recipe delivers authentic Eastern European flavors with tender textures and deep, aromatic spices.

Cooking Method: Baking, Boiling, Frying, Stewing

Cuisine: Global

Courses: Side Dishes

Difficulty: Intermediate

Servings: 6

Calories: 442.6

Dietary: Gluten-free

Description

These classic stuffed cabbage rolls, known as kaposzta, offer a comforting and hearty meal perfect for cold evenings. The filling combines savory ground beef with fluffy rice, onions, and garlic, creating a rich and satisfying bite. Each roll is nestled in a flavorful broth of sauerkraut, tomato juice, and caramelized onions, allowing the cabbage to absorb the tangy and savory notes. This dish is a wonderful example of home-style cooking that brings warmth to the table. It pairs beautifully with crusty bread or a simple side salad. Ideal for family dinners or potlucks, this recipe delivers authentic Eastern European flavors with tender textures and deep, aromatic spices.

Ingredients

1 Head Cabbage
1 pound Ground beef
1 Onion; chopped
1 Clove Garlic; chopped
1 cup Rice; uncooked
1 1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoon Chicken fat (or other)
1 lg Onion; cut in rings
3/4 can Tomato juice
1 cup Sauerkraut & juice
1 cup Water

Directions

1
Bring a large pot of water to a boil and core the cabbage head.
2
Submerge the cabbage in the boiling water and let stand for 15 minutes until leaves are pliable.
3
Remove cabbage and carefully separate the whole leaves.
4
Trim the thick central rib from each leaf to the thickness of the leaf for easier rolling.
5
In a bowl, thoroughly mix ground beef, chopped onion, chopped garlic, uncooked rice, salt, and pepper.
6
Place a spoonful of the meat mixture near the base of each cabbage leaf.
7
Fold the sides over the filling and roll the leaf loosely to form a cylinder.
8
In a Dutch oven, heat chicken fat over medium heat and fry onion rings until golden brown.
9
Add tomato juice and sauerkraut with its juice to the Dutch oven and stir to combine.
10
Arrange the stuffed cabbage rolls tightly in the Dutch oven on top of the sauce.
11
Pour 1 cup of water evenly over the cabbage rolls.
12
Cover the Dutch oven and simmer over low heat for 1 to 2 hours, or until the rice is tender and the cabbage is soft.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 442.6kcal

% Daily Value *
Total Fat 18.4g29%
Saturated Fat 7.1g36%
Cholesterol 95.2mg32%
Sodium 7432.9mg310%
Total Carbohydrate 31.2g11%
Dietary Fiber 5.4g22%
Sugars 7.8g
Protein 36.1g73%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This recipe is adapted from the MM database of Judi M. Phelps.

For a richer flavor, you can substitute chicken fat with butter or olive oil.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

If you prefer a thicker sauce, you can simmer the rolls uncovered for the last 20 minutes of cooking.

Keywords: stuffed cabbage, kaposzta, hungarian, beef rolls, sauerkraut, tomato sauce, comfort food, cabbage rolls, slow cooked, traditional, hearty, simmered, rice filling, onion rings, garlic, pepper, salt, chicken fat, international cuisine, homestyle

Read it online: https://www.chefs-mate.com/recipe/tony-curtis-taltot-kaposzta-stuffed-cabbage/