Töltött Káposzta for a dinner party — went down extremely well

I made Töltött Káposzta for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The richly paprika-spiced profile was the main talking point — no one had quite experienced sweet paprika used that way before.

paprika only entered Hungarian cooking in the 17th century but now defines the cuisine. I explained the a Budapest csárda tavern context as I served it which helped people appreciate it fully. Tokaji wine was what I offered alongside and it worked perfectly. Excellent dinner party dish — impressive without being inaccessible.