Hungarian Cabbage Rolls with Garden Herbs

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Tender cabbage leaves filled with seasoned rice and herbs, tucked into a rich tomato sauce and baked until bubbling—this old-world comfort dish is a love letter to garden abundance.

Stuffed cabbage rolls, or töltött káposzta, are beloved across Eastern Europe, and this version leans into the beauty of the garden. While traditional recipes often include ground meat, this one lets the herbs shine—stuffed with rice, onion, garlic, and a generous handful of what’s growing right now: parsley, dill, oregano, maybe a little mint.

Wrapped and rolled with care, these cabbage parcels are simmered in a garlicky tomato sauce that soaks into every bite. It’s humble, hearty, and rooted in generations of resourceful cooking.

Why You’ll Love This Recipe 💚

• A cozy, garden-forward twist on a classic comfort dish
• Naturally vegetarian and easily vegan or gluten-free
• Uses cabbage, tomatoes, and herbs from the fall garden
• A make-ahead dream—gets better after resting overnight
• Deeply nostalgic, even if you didn’t grow up with it

Quick Reference

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1½ hours
Servings: 6–8 rolls
Dietary Info: Vegetarian, Gluten-free adaptable

Key Ingredients at a Glance:
🥬 Cabbage, 🍚 rice, 🌿 garden herbs, 🍅 tomato sauce, 🧄 garlic, 🧅 onion

Ingredients 🛒

For the rolls:

• 1 medium head green cabbage 🥬
• 1 cup cooked white rice
• 1 small onion, finely chopped 🧅
• 2 cloves garlic, minced 🧄
• ¼ cup chopped parsley 🌿
• 1 tablespoon chopped fresh dill or oregano
• 1 tablespoon olive oil
• Salt and black pepper, to taste

For the sauce:

• 1 (15 oz) can crushed tomatoes 🍅
• 1 cup tomato sauce or purée
• 1 clove garlic, grated
• 1 tablespoon olive oil
• 1 teaspoon sugar (optional, to balance acidity)
• Salt and pepper, to taste
• Optional: ½ teaspoon smoked paprika or a splash of apple cider vinegar

Instructions 🍽️

1. Prep the cabbage.
Bring a large pot of water to a boil. Carefully remove 8–10 outer cabbage leaves and blanch for 2–3 minutes until pliable. Drain and set aside to cool.

2. Make the filling.
In a bowl, mix cooked rice, onion, garlic, herbs, olive oil, salt, and pepper until combined.

3. Roll it up.
Spoon 2–3 tablespoons of filling into each cabbage leaf. Fold in the sides and roll up tightly like a burrito. Place seam-side down in a lightly oiled baking dish.

4. Make the sauce.
In a saucepan, heat olive oil and garlic. Stir in crushed tomatoes, tomato sauce, sugar, and seasonings. Simmer for 10 minutes.

5. Pour and bake.
Pour the sauce over the cabbage rolls. Cover with foil and bake at 350°F (175°C) for 45 minutes to 1 hour, until bubbly and the cabbage is tender.

6. Serve warm.
Garnish with extra herbs and serve with crusty bread, sour cream, or roasted vegetables.

Tips & Variations 🌱

• Add protein: Mix in lentils, walnuts, or cooked ground meat if desired.
• Garden swap: Add grated zucchini or chopped spinach to the filling in summer.
• Make ahead: Prepare and refrigerate the day before, then bake when ready.
• Freezer-friendly: Freeze fully baked rolls in sauce for up to 3 months.

Serving Ideas & Pairings 🍽️

• Serve with a dollop of sour cream or cashew cream for contrast
• Pair with Romanian Garden Bean Dip or Celery Root Soup
• Add roasted root vegetables or a cucumber salad for texture
• Makes a beautiful main for a harvest table gathering

Garden Reflections 🌼📓

There’s something sacred about rolling cabbage leaves by hand. It’s slow work. Old work. And somehow it still fits the moment—especially when the kitchen smells like tomato and garlic and the herbs came from just outside the door.

This is the kind of recipe that reminds me I don’t have to rush. That nourishment can be simple, folded with intention, and shared with love. 🥬

Save & Share 💌

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