🔪 Instructions:
- Prepare the Cabbage:
- Bring a large pot of salted water to a boil.
- Core the cabbage and carefully peel off the leaves.
- Blanch leaves in boiling water for 2–3 minutes until pliable. Set aside to cool.
- Make the Filling:
- In a large bowl, mix the ground pork, onion, garlic, rice, egg, paprika, caraway, salt, and pepper until combined.
- Roll the Cabbage:
- Place 2–3 tbsp of filling onto each leaf.
- Fold the sides and roll tightly, tucking in the edges.
- Assemble the Pot:
- In a large pot, spread a layer of sauerkraut at the bottom.
- Arrange the cabbage rolls seam-side down in layers.
- Sprinkle with extra sauerkraut between layers.
- Add bay leaves.
- Cook:
- Pour tomato juice (or crushed tomatoes diluted with water) over the rolls until just covered.
- Add a spoon of lard or oil for richness.
- Simmer gently on low heat, covered, for 2 to 2.5 hours until the rice and meat are fully cooked.
- Serve:
- Let rest for 15 minutes before serving.
- Traditionally served with a generous dollop of sour cream and bread on the side.
✨ In Hungary, this dish is often made in big batches for Christmas, Easter, and weddings — hearty, smoky, and deeply satisfying!
Would you like me to also give you the authentic smoked meat variation (where bacon or smoked ribs are cooked together with the rolls)?