This Hungarian cabbage roll—known as töltött káposzta—would be the pride of any Carpathian table, and somehow, it’s even better here in San Antonio. The classic, paprika-caraway spicing anchors the whole dish, but Max and Louie’s grandmother’s twist changes everything: instead of sauerkraut, a touch of white vinegar supplying the tang, while raisins bring a gentle sweetness that melts into a flawless, rich tomato gravy. The interior is perfection—the rice-to-meat ratio exact, every bite balanced and tender. You can taste a separate spice shining through—clean, precise, unmistakably Hungarian. The creamy, fluffy mashed potatoes are the perfect sponge for all that savory-sweet sauce. Add a toasted bagel slice for a little crunch and you have an old-world family recipe reborn: a Carpathian classic carried forward for hundreds of years, right here in Texas.