🥬 Hungarian Stuffed Cabbage Rolls – Töltött Káposzta

👩‍🍳 Instructions

1. Prepare the Cabbage:

• Bring a large pot of water to a boil.
• Core the cabbage, then carefully place it in boiling water.
• Peel off leaves one by one as they soften. (You’ll need about 12–16 leaves.)
• Trim thick veins from each leaf so they roll easily.

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2. Make the Filling:

• In a bowl, mix ground pork, rice, onion, garlic, egg, paprika, salt, and pepper.
• Knead lightly until evenly combined.

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3. Roll the Cabbage:

• Place 2–3 tablespoons of filling on each leaf, near the stem end.
• Fold sides over filling and roll up tightly, tucking in edges so filling is sealed.

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4. Build the Pot:

• In a large pot or Dutch oven, heat lard/oil and sauté chopped onion until golden.
• Stir in paprika (remove from heat briefly so paprika doesn’t burn).
• Spread a layer of rinsed sauerkraut on the bottom.
• Arrange stuffed cabbage rolls seam-side down over the sauerkraut.
• Add smoked ham hock or sausage, bay leaves, and remaining sauerkraut between layers.

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5. Add Liquid & Cook:

• Pour tomato juice over everything until just covered (add water if needed).
• Season with additional salt and pepper.
• Bring to a gentle simmer, then cover and cook over low heat for 1.5–2 hours, until rolls are tender and rice is cooked through.

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6. Serve:

• Carefully remove rolls from pot.
• Serve hot with plenty of sauce, sauerkraut, and a generous dollop of sour cream.
• Crusty bread is perfect on the side.

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🍷 Tips & Variations:

• Smoky flavor: Using smoked sausage or ham hock is very traditional and deepens the flavor.
• Day-after magic: This dish tastes even better the next day as flavors meld.
• Spicy version: Add a pinch of hot paprika or a small hot pepper for a little heat.

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Would you like me to also give you a lazy one-pan version (rakott káposzta) — a casserole-style layered stuffed cabbage that’s faster to make but just as delicious?