Hungarian Cabbage Rolls (Töltött Káposzta)

Ingredients:

• 1 large cabbage (or 12–14 cabbage leaves)
• 500 g ground pork (or pork/beef mix)
• 150 g uncooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp sweet paprika
• Salt and black pepper to taste

For the sauce:

• 2 tbsp oil
• 1 onion, chopped
• 2 tbsp sweet paprika
• 400 g tomato sauce
• 1 L water or broth
• 2 bay leaves

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Instructions:

1. Carefully boil the cabbage leaves for 2–3 minutes until softened. Drain and let cool.
2. In a bowl, mix the ground meat, rice, onion, garlic, egg, paprika, salt, and pepper.
3. Place a spoonful of filling on each cabbage leaf and roll tightly, folding in the sides.
4. Heat oil in a large pot and sauté the chopped onion until soft.
5. Remove from heat and stir in the paprika.
6. Add tomato sauce, water or broth, and bay leaves.
7. Arrange the cabbage rolls in the pot.
8. Cover and simmer gently for 1½–2 hours, until the rice and meat are cooked through.
9. Taste and adjust seasoning if needed.