A Stir The Pots Post

Káposzta (Stuffed Cabbage) International

by | Mar 20, 2014 | cooking, Food

I love stuffed cabbage with tomato sauce and sauerkraut. It's a Hungarian take on this dish, and its lovely flavor has stayed with me since eating it as a child at a favorite family restaurant. Recently I decided to make it at home, this time using fermented cabbage, specifically kimchee. And since my cupboards lacked Hungarian paprika, I opted for Spanish pimenton instead. Ole! With the marriage achievied of inter-mingling  diverse scattering of cultural pantries and flavors, I had no sour cream, so why not invite some Greek yogurt! 

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1 Comment

  1. Ben

    Hi Jeremy
    I’ve got into fermenting vegetables as well. I cycled back with about 10kg of mostly red cabbages from the local farmers market. I’ll have to try your recipe.


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