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
