Hungarian Cabbage Rolls – Töltött Káposzta

Ingredients (Serves 4–6)

• 1 large head of cabbage
• 500 g (1 lb) ground pork or a mix of pork and beef
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp paprika
• Salt and pepper, to taste
• 2 cups (500 ml) tomato sauce or crushed tomatoes
• 1 tbsp vegetable oil
• Optional: sour cream for serving

---

Instructions

1. Prepare cabbage leaves:
   Core the cabbage and blanch whole leaves in boiling water for 2–3 minutes until soft. Drain and set aside.
2. Make filling:
   In a bowl, mix ground meat, cooked rice, onion, garlic, egg, paprika, salt, and pepper until well combined.
3. Roll cabbage:
   Place a spoonful of filling onto each cabbage leaf. Fold sides over and roll tightly.
4. Cook cabbage rolls:
   • Heat oil in a large pot over medium heat.
   • Spread a few cabbage leaves on the bottom of the pot.
   • Place rolls seam-side down in the pot.
   • Pour tomato sauce over the rolls. Cover and simmer on low for 45–60 minutes until meat is cooked and cabbage is tender.
5. Serve:
   Serve warm, optionally with a dollop of sour cream.