Traditional versus modern Töltött Káposzta — which wins?

I've now had Töltött Káposzta prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Hungarian wax peppers in the way Hungarian cuisine was shaped by nomadic Magyar traditions mixed with Ottoman and Habsburg influences. The deeply flavourful character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a family Sunday lunch context for the traditional version adds meaning that plating alone can't provide. Pálinka fruit brandy with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.