Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

For the Rolls

• 1 large head cabbage
• 500 g ground pork
• 250 g ground beef
• 1/2 cup uncooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp sweet Hungarian paprika

For the Sauce

• 2 tbsp oil or lard
• 1 onion, chopped
• 2 tbsp sweet Hungarian paprika
• 400 g sauerkraut
• 2 cups tomato sauce
• 3 cups beef or chicken broth
• 2 bay leaves
• Sour cream for serving

Instructions

1. Bring a large pot of water to a boil. Carefully remove cabbage leaves and boil them for 2–3 minutes until soft. Drain and cool.
2. In a bowl, combine pork, beef, 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. In a large pot, heat oil and cook chopped onion until soft. Stir in paprika.
5. Spread half the sauerkraut on the bottom of the pot.
6. Arrange cabbage rolls on top, then cover with remaining sauerkraut.
7. Pour in tomato sauce and broth. Add bay leaves.
8. Cover and simmer gently for about 1½ to 2 hours until tender.
9. Serve hot with a spoonful of sour cream and fresh bread.