Hungarian Stuffed Cabbage (Töltött Káposzta)

 Ingredients

For the Cabbage Rolls

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

1 egg

For the Sauce

500 g sauerkraut, drained

400 g chopped tomatoes

2 tablespoons tomato paste

2 bay leaves

1 teaspoon sweet Hungarian paprika

500 ml chicken or vegetable broth

2 tablespoons vegetable oil

To Serve

Sour cream

Fresh parsley

Crusty bread

Instructions

Remove the core from the cabbage. Place the cabbage in a large pot of boiling water and gently remove the leaves as they soften. Set the leaves aside to cool.

Cook the rice until partially tender, then drain and let it cool slightly.

In a large bowl, combine the ground pork, rice, onion, garlic, paprika, salt, pepper, and egg. Mix well.

Place a spoonful of the filling in the center of each cabbage leaf. Fold in the sides and roll tightly to form cabbage rolls.

Heat the oil in a large pot. Add half of the sauerkraut and spread it over the bottom.

Arrange the cabbage rolls on top of the sauerkraut. Cover with the remaining sauerkraut.

Add the chopped tomatoes, tomato paste, bay leaves, paprika, and broth.

Cover and simmer gently for about 1½–2 hours, until the cabbage is tender and the meat is fully cooked.

Remove the bay leaves and adjust the seasoning to taste.

Serve hot with a generous spoonful of sour cream and fresh parsley.

Hungarian Serving Tip

For a traditional presentation, serve the cabbage rolls over the sauerkraut with plenty of sour

cream and fresh bread on the side.