Vegetarian Töltött Káposzta (Hungarian Stuffed Cabbage with Mushrooms & Lentils)

Name: Vegetarian Töltött Káposzta (Hungarian Stuffed Cabbage with Mushrooms & Lentils)
Prep time: 40 min
Cook time: 100 min
Total time: 140 min
Yield: 6 servings
Cuisine: Hungarian
Ingredients: 4 liter water; 1 head green cabbage; 200 g long-grain white rice; 1 15-oz can brown lentils; 300 g cremini or button mushrooms; 2 piece onion; 3 clove garlic; 2 tbsp olive oil; 2 tbsp sweet Hungarian paprika; 1 tsp smoked paprika; 2 tbsp tomato paste; 240 ml vegetable stock; 0.5 cup fresh parsley; 0.5 cup breadcrumbs; 1 tsp caraway seeds; 1.5 tsp salt; 0.5 tsp black pepper; 480 ml crushed tomatoes; 240 ml vegetable stock; 2 piece bay leaf; 2 tbsp white wine vinegar; 1 tbsp granulated sugar; 150 g sour cream; 2 tsp salt; 0.25 tsp black pepper

A hearty, meat-free version of töltött káposzta: mushroom, rice and lentil filling seasoned with Hungarian paprika and braised in a tangy tomato–vinegar sauce. Filling and comforting enough that nobody asks where the meat is.

2 hr 20 min

start to finish

40 min

hands on

Some skill

difficulty

servings

6 servings

Ingredients

4 liter waterfor blanching cabbage and simmering
1 head green cabbageabout 2 kg (4–5 lb)

For the braise

480 ml crushed tomatoesabout 2 cups (canned or passata)
240 ml vegetable stockfor the braising liquid
2 piece bay leaf
2 tbsp white wine vinegar
1 tbsp granulated sugarbalances acidity

For serving

150 g sour creamfor dolloping; use plain plant-based yogurt for dairy-free

For seasoning

2 tsp saltfor the braising liquid
¼ tsp black pepperfor the braising liquid

Contains gluten, dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

430 kcal16g protein56g carbs12g fat

An estimate, not a lab analysis.

Method

Bring the water (4 liters) to a rolling boil in a large pot.
Core the cabbage by cutting out the tough center of the stem and place the whole head into the boiling water to blanch until outer leaves are pliable and loosen easily, 12 minutes; remove leaves as they soften and set them on a clean towel to cool.
Trim the thick central vein from each large cabbage leaf with a paring knife so the leaf will roll more easily; reserve the smaller inner leaves for lining the pot or chopping into the braise.
Heat 2 tablespoons olive oil in a large skillet over medium heat and sauté the chopped onions until translucent, about 6 minutes.
Add the chopped mushrooms and continue to sauté until the mushrooms release their liquid and turn golden, about 8 minutes.
Stir in the minced garlic, sweet paprika and smoked paprika, cook 1 minute until fragrant, then add the tomato paste and cook 1 more minute, stirring so nothing burns.
Add the rinsed rice and 240 ml vegetable stock to the skillet, bring to a simmer and cook, uncovered, until the rice has absorbed most of the liquid but is still slightly undercooked (par-cooked), about 12 minutes; remove from heat.
Mix the drained lentils, breadcrumbs, chopped parsley, crushed caraway seeds, 1.5 tsp salt and 0.5 tsp pepper into the skillet with the rice and mushroom mixture; stir to combine and let the filling cool 10 minutes so it firms slightly.
Lay a cabbage leaf flat, place 3–4 tablespoons of filling near the base, fold in the sides and roll up snugly to form a parcel; repeat until all filling is used (you should have about 18–20 rolls).
Spread a thin layer of chopped reserved cabbage leaves in the bottom of a wide, heavy-bottomed pot or Dutch oven to prevent sticking, then arrange the cabbage rolls seam-side down in tight rows.
Whisk together the crushed tomatoes, 240 ml vegetable stock, white wine vinegar, sugar, 2 tsp salt and 1/4 tsp pepper and pour the sauce over the rolls so they are mostly submerged; tuck the remaining blanched leaves or a small plate on top to keep rolls below the surface.
Bring the pot to a gentle simmer over low heat, cover and braise until the rice is fully tender and flavors have melded, 75 minutes.
Remove the pot from the heat, let it rest uncovered 10 minutes to settle, then serve the rolls with a generous dollop of sour cream and crusty bread or boiled potatoes.

Worth knowing

If leaves tear while rolling, use two overlapping leaves or cut out the torn area and patch with another leaf.
For a smokier impression comparable to smoked meat, stir 1–2 tsp finely chopped smoked sun-dried tomatoes or a little smoked salt into the braise (reduce table salt accordingly).
Make ahead: the dish often tastes better the next day; reheat gently in its sauce over low heat.
To freeze: assemble and freeze un-braised rolls in a single layer; transfer to a bag, then braise from frozen adding 15–20 minutes to the simmer time.
To make gluten-free: swap the breadcrumbs for 1/3 cup cooked quinoa or gluten-free breadcrumbs.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

VegetarianMeal prepOne pan

More Hungarian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Hungarian cooking, not any restaurant's recipe. Written to be vegetarian as listed.