Ingredients
- 1 large jar sauerkraut leaves (or blanched fresh cabbage leaves)
- 500 g ground pork (or pork & beef mix)
- 100 g rice, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1½ tsp sweet Hungarian paprika
- Salt & black pepper, to taste
- 2 tbsp oil or lard
- 500 g sauerkraut, rinsed and drained
- 2 tbsp tomato paste
- 1 tsp caraway seeds (optional)
- 750 ml water or broth
- 150 ml sour cream (for serving)
Instructions
- Mix ground meat, rice, onion, garlic, paprika, salt, and pepper.
- Place filling on cabbage leaves and roll tightly.
- Heat oil/lard in a pot. Layer sauerkraut on bottom.
- Arrange rolls on top, add remaining sauerkraut.
- Stir tomato paste into water/broth, pour over.
- Add caraway if using.
- Cover and simmer gently 1½–2 hours.
- Serve hot with sour cream and fresh bread.
Even better the next day — true Hungarian comfort food.
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