Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

 Ingredients:

1 large cabbage (or 20 cabbage leaves)

500 g ground pork

150 g rice

1 onion, finely chopped

2 cloves garlic, minced

1 tbsp sweet Hungarian paprika

400 g sauerkraut

400 ml tomato sauce

500 ml broth

Salt and black pepper to taste

2 tbsp vegetable oil

Sour cream for serving

Instructions:

Boil the cabbage for a few minutes and carefully separate the leaves.

Mix the ground pork, rice, onion, garlic, paprika, salt, and pepper in a bowl.

Place a spoonful of filling on each cabbage leaf and roll tightly.

Spread the sauerkraut in a large pot and place the cabbage rolls on top.

Pour in the tomato sauce and broth.

Cover and simmer on low heat for 1½–2 hours until the rice and meat are fully cooked.

Serve hot with a dollop of sour cream.

Traditional Hungarian Tip:

For a richer flavor, add a small piece of smoked sausage or smok

ed pork while cooking.