Hungarian Stuffed Cabbage Rolls – Töltött Káposzta

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Instructions:

1. Prepare the cabbage:
   • Core the cabbage and blanch the whole head in boiling water for 5–10 minutes until leaves are pliable.
   • Carefully separate the leaves and set aside to cool.
2. Prepare the filling:
   • In a bowl, mix ground meat, rice, chopped onion, egg, salt, pepper, and paprika until well combined.
3. Assemble the rolls:
   • Place 1–2 tablespoons of filling in the center of each cabbage leaf.
   • Fold in the sides and roll tightly to enclose the filling.
4. Prepare the sauce:
   • In a large pot, heat oil and sauté garlic lightly.
   • Add tomato sauce, paprika, salt, pepper, and sugar. Stir well.
5. Cook the cabbage rolls:
   • Layer some sauce on the bottom of the pot.
   • Place cabbage rolls seam-side down in the pot.
   • Cover with remaining sauce.
   • Optional: add bacon or sausage pieces between rolls for extra flavor.
   • Cover and simmer on low heat for 1–1.5 hours until cabbage is tender and filling is cooked through.
6. Serve:
   • Serve hot with a dollop of sour cream if desired.