Töltött káposzta - Hungarian cabbage rolls

Töltött káposzta, also known as "szárma" or "takart" in Hungarian cuisine, is a characteristic winter dish. It is also a popular dish in Romania, where it is called "sarmale", and in Sweden it is also known as "kåldolme". However, it is in Hungary that this dish has deep roots and is an important element of culinary traditions.

History of Töltött káposzta

The history of "töltött káposzta" dates back to the 17th century, where its predecessor was "káposztás hús", i.e. a meat dish with cabbage. The first mentions of this dish appear in 17th-century cookery manuscripts. It was only in the 18th century, under the influence of Turkish cuisine, that this dish gained popularity in the Balkans and Hungary.

The first description of "töltött káposzta" appeared in 1695, describing the preparation of sauerkraut combined with meat, rice and spices. Over the centuries, this dish has evolved, with different regions adding their unique ingredients and flavors.