If using fresh cabbage: remove the core, blanch the whole head in boiling salted water until leaves are soft and pliable. Peel off large leaves and trim thick veins.
If using pickled cabbage: carefully separate leaves and rinse if too sour.
Make the filling:
In a bowl, mix ground meat, rice, onion, garlic, egg, paprika, salt, pepper, and parsley.
Stuff the cabbage leaves:
Place 2–3 tbsp of filling onto each leaf, fold sides inward, and roll up tightly like small parcels.
Spread half of the sauerkraut at the bottom. Place smoked meat on top (if using).
Arrange stuffed cabbage rolls in layers, then cover with remaining sauerkraut.
Cook:
Pour tomato juice and broth over the cabbage rolls until just covered.
Simmer gently, covered, for 2–2.5 hours over low heat.
Serve:
Let rest before serving for richer flavor.
Serve hot with a generous dollop of sour cream and fresh bread.
✨ Tips:
This dish tastes even better the next day as the flavors deepen.
Hungarians often prepare it in huge batches for Christmas Eve.
A smoky element (ribs or sausage) makes it truly authentic.
Would you like me to also give you the Christmas-style version with layers of sauerkraut, cabbage rolls, and smoked sausage baked together in the oven? 🎄ðŸ‡ðŸ‡º
