Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients (serves 6):

• 1 large head cabbage (or sauerkraut leaves)
• 500 g (1 lb) ground pork (or beef/pork mix)
• 100 g (½ cup) rice, uncooked
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1–2 tsp paprika
• Salt and pepper to taste
• 400 g (2 cups) sauerkraut (for layering)
• 500 ml (2 cups) tomato sauce or broth
• 2 tbsp oil or lard

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Instructions:

1. Prepare cabbage:
   • Blanch whole cabbage in boiling water 5–8 minutes to soften leaves.
   • Separate leaves and trim thick stems.
2. Make filling:
   • Mix ground meat, rice, onion, garlic, egg, paprika, salt, and pepper.
3. Stuff leaves:
   • Place filling on each leaf, fold sides over, and roll tightly.
4. Layer and cook:
   • In a large pot, place a layer of sauerkraut on the bottom.
   • Arrange cabbage rolls on top, cover with remaining sauerkraut.
   • Pour tomato sauce or broth over everything.
5. Simmer:
   • Cover and cook gently for 1.5–2 hours until rice and meat are cooked.
6. Serve:
   • Serve hot, often with sour cream and fresh bread.