Hungarian Stuffed 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 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp Hungarian sweet paprika
• Salt and black pepper to taste

For the sauce:

• 2 tbsp oil or lard
• 1 onion, chopped
• 2 tbsp Hungarian sweet paprika
• 400 g tomato sauce
• 1 L water or broth
• 2 bay leaves
• 200 g sauerkraut (optional, for extra flavor)

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Instructions:

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