Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

 Ingredients

1 large head of cabbage

500 g ground pork

100 g uncooked rice

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon sweet Hungarian paprika

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons vegetable oil

400 g sauerkraut, drained

400 ml tomato sauce

500 ml water or broth

2 bay leaves

1 teaspoon caraway seeds (optional)

Sour cream, for serving

Instructions

Prepare the cabbage: Remove the outer leaves and place the cabbage in a large pot of boiling water. Cook for a few minutes, carefully removing the softened leaves one by one. Let them cool.

Make the filling: Heat the oil in a pan and sauté the onion until soft. Add the garlic and cook for another minute. In a bowl, combine the ground pork, uncooked rice, onion, garlic, paprika, salt, and black pepper.

Fill the leaves: Place a spoonful of the meat mixture in the center of each cabbage leaf. Fold the sides inward and roll tightly to form a cabbage roll.

Arrange the rolls: Spread some sauerkraut over the bottom of a large pot. Arrange the cabbage rolls on top, then cover them with the remaining sauerkraut.

Add the sauce: Pour the tomato sauce and water or broth over the cabbage rolls. Add the bay leaves and caraway seeds.

Cook: Cover and simmer gently over low heat for about 1½–2 hours, until the cabbage is tender and the meat and rice are fully cooked.

Serve: Serve the Hungarian stuffed cabbage rolls hot with a generous spoonful of sour cream.

Tip

For a traditional Hungarian flavor, use sweet Hungarian paprika and let the cabbage rolls simmer slowly so the fla

vors develop beautifully.