Stuffed cabbage is one of the most typical winter dishes in Hungary. It spread in Hungary in the 18th century due to Turkish influence. It’s prepared in large quantities as you can eat it for several days and it’s always better the next day, or the day after that. Traditional Christmas dish, but it’s also cooked on pig-killing days. There are countless variations of this dish, so many houses so many recipes.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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