🥄 Instructions:
Step 1: Prepare the Cabbage
- Bring a large pot of water to a boil.
- Carefully core the cabbage and place the whole head into the boiling water.
- As the leaves soften (about 1–2 minutes), gently peel them off one by one with tongs.
- Set the softened leaves aside. Trim the thick vein at the base of each leaf to make them easier to roll.
Step 2: Make the Filling
- In a large bowl, combine the ground pork, rice, chopped onion, minced garlic, egg, salt, pepper, paprika, and caraway seeds.
- Mix everything thoroughly — hands work best!
Step 3: Assemble the Rolls
- Place about 2 tablespoons of filling on each cabbage leaf near the base.
- Fold the sides over and roll up tightly, like a burrito.
- Repeat with all the filling and leaves.
Step 4: Layer and Cook
- In a large pot, spread a handful of sauerkraut over the bottom.
- Place a layer of stuffed cabbage rolls on top.
- Scatter a bit more sauerkraut between the layers.
- Add slices of smoked sausage here if using.
- Continue layering until everything is in the pot.
- In a bowl, mix the tomato purée with water or broth and paprika. Pour this mixture over the rolls.
- Add a bay leaf.
- Cover and bring to a gentle simmer over low heat.
- Cook slowly for about 2–2½ hours, checking occasionally to make sure there’s enough liquid (add a little water if needed).
Step 5: Serve
- Serve hot, generously topped with sour cream.
- Some people also like a slice of rustic bread on the side.
🌟 Hungarian Flavor:
Töltött Káposzta is rich, tangy, slightly smoky, and irresistibly satisfying.
It’s the taste of cozy winters, family feasts, and grandmothers’ kitchens across Hungary. 🥬🍖🍅
Would you like me to also give you a festive Christmas version of this recipe? 🎄🎁 (It’s slightly richer with bacon and extra smoked meat!) 🌟