👩‍🍳 Instructions
- Prepare the Cabbage Leaves:
- Bring a large pot of water to a boil.
- Core the cabbage and carefully peel off leaves.
- Blanch leaves 2–3 minutes until flexible, then drain and cool. Trim thick veins for easier rolling.
- Make the Filling:
- In a bowl, mix ground meat, rice, onion, garlic, egg, paprika, salt, pepper, and parsley until well combined.
- Assemble the Rolls:
- Place a spoonful of filling on each cabbage leaf, fold sides in, and roll tightly (like a burrito).
- Build the Pot:
- In a large Dutch oven, heat lard/oil and sauté onion until golden.
- Stir in paprika (remove from heat briefly so it doesn’t burn).
- Add half of the sauerkraut to the bottom of the pot.
- Layer the cabbage rolls on top, seam side down.
- Top with remaining sauerkraut, bay leaf, sausage slices (if using), and tomato puree.
- Pour in enough broth to almost cover everything.
- Simmer:
- Bring to a gentle simmer, cover, and cook for 1.5–2 hours over low heat until rolls are tender and rice is fully cooked.
🍽️ Serving
Serve hot with a generous dollop of sour cream and fresh bread. Leftovers taste even better the next day as flavors deepen!
Would you like me to also include the Transylvanian-style version (Erdélyi töltött káposzta), which uses smoked meat and is extra rich and smoky — a favorite for holidays?
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