My mother in law is in the country, since beginning of October til March 2025, and that means, we’ve been having Hungarian foods now and then 😀
Much like older Hungarians every where, she cooks without measurement 😛 So for today’s recipe, it’s a little of this, and a little of that 😛
This following recipe is for Toltott Kaposzta, but in the form of balls instead stuffed cabbage 😀
600-700 g ground beef
3 eggs
3/5 c raw rice
2 large jars sauerkraut
roux (fry a little flour in butter, then pour hot water, creating rantas/roux)
piros paprika
2 bay leaves
a pinch marjoram
a pinch fennel
salt to taste
sour cream for serving
Mix beef, egg, rice, form into balls
Rinse sauerkraut
Place balls into a pot, with sauerkraut, bay leaves, add in enough water covering the whole
Cook on low heat for at least an H
Meanwhile make light rantas (roux)
Once meatballs are cooked, stir in rantas, season with paprika, marjoram, fennel, and salt
Before serving, top with a small dollop of sour cream
Toltott Kaposzta
Ingredients
- 600-700 g ground beef
- 3 eggs
- 3/5 c raw rice
- 2 large jars sauerkraut
- roux fry a little flour in butter, then pour hot water, creating rantas/roux
- piros paprika
- 2 bayleaf
- a pinch marjoram
- a pinch fennel
- salt to taste
- sour cream for serving
Instructions
- Mix beef, egg, rice, form into balls
- Rinse sauerkraut
- Place balls into a pot, with sauerkraut, and bay leaves, then add in enough water covering the whole
- Cook on low heat for at least an H
- Meanwhile make light rantas (roux)
- Once meatballs are cooked, stir in rantas, season with paprika, marjoram, fennel, and salt
- Before serving, top with a small dollop of sour cream
