🥄 Instructions:
- Prepare the cabbage:
- Bring a large pot of water to boil. Carefully core the cabbage and place it in the boiling water.
- As the leaves soften, peel them off one by one with tongs. You’ll need about 12–14 large leaves.
- Trim thick ribs from the base of each leaf to make rolling easier.
- Make the filling:
- In a bowl, mix ground meat, rice, onion, garlic, egg, paprika, salt, and pepper until well combined.
- Assemble the rolls:
- Place about 2 tablespoons of filling in the center of each cabbage leaf.
- Fold in the sides, then roll up tightly from the base. Repeat with remaining leaves and filling.
- Make the sauce base:
- In a large pot or Dutch oven, heat oil or lard over medium heat.
- Optional: Stir in flour and cook for 1–2 minutes to create a roux.
- Add paprika, then immediately pour in the crushed tomatoes, water or broth, and stir.
- Layer and cook:
- If using sauerkraut, place a layer at the bottom of the pot.
- Arrange the rolls seam-side down in the sauce. Add any extra chopped cabbage or leftover sauerkraut between layers.
- Cover and simmer on low heat for 1½ to 2 hours, or until the rolls are tender and rice is cooked.
- Rest & serve:
- Let the rolls rest for at least 15–20 minutes before serving — they taste even better the next day!
- Serve hot with a dollop of sour cream and crusty bread.
💡 Tips:
- Add a smoked ham hock or a few slices of Hungarian sausage to the pot for even more flavor.
- These freeze beautifully! Make a double batch and freeze half for a cozy future meal.
- Prefer baking? You can layer the rolls in a baking dish, cover tightly, and bake at 350°F (175°C) for about 1.5 hours.
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