Hungarian Stuffed Cabbage (Töltött Káposzta)

 Ingredients

For the cabbage rolls:

1 large head of green cabbage

500 g ground pork

100 g uncooked rice

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon Hungarian sweet paprika

1 teaspoon salt

½ teaspoon black pepper

1 egg

For the sauce:

2 tablespoons vegetable oil

1 small onion, chopped

400 g sauerkraut, drained

400 g crushed tomatoes

500 ml water or broth

1 tablespoon Hungarian sweet paprika

2 bay leaves

Salt and pepper to taste

Instructions

Prepare the cabbage:

Remove the core from the cabbage and place the whole head in a large pot of boiling water. Cook for a few minutes, gently removing the softened leaves one by one. Set the leaves aside to cool.

Make the filling:

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

Make the cabbage rolls:

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

Prepare the pot:

Heat the oil in a large pot and sauté the chopped onion until soft. Add the paprika and stir briefly. Add the sauerkraut, crushed tomatoes, bay leaves, and water or broth.

Cook the rolls:

Carefully arrange the cabbage rolls on top of the sauerkraut. Cover the pot and simmer gently over low heat for about 1½–2 hours, until the cabbage is tender and the filling is fully cooked.

Serve:

Serve the stuffed cabbage rolls hot with some of the sauerkraut and sauce. They are traditionally delicious with a spoonful of sour cream on top.

Enjoy!

This hearty Hungarian dish is rich, comforting, and full of traditional paprika fl

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