Töltött Kaposzta

Ingredients for 6 servings:

• 1 white cabbage
• 500 g minced meat
• 150 g rice
• 1 egg(s)
• 1 onion(s), diced
• salt and pepper
• Spice mix (minced meat spice)
• Paprika powder, sweet
• 2 cans of sauerkraut
• 4 slices of smoked pork
• 1 cup vegetable broth (one large cup)
• 1 bay leaf
• 1 cup sour cream

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Hungarian cabbage rolls

Make a deep cut/pierce in the white cabbage with a large knife along the stalk to sever the leaf stalks. Then place the cabbage in a large pot of water on the stove and simmer. In the meantime, chop the onion and mix it with the minced meat, egg, rice, and spices. Remove the leaves from the cabbage and flatten the thick end of the detached leaves with a knife to create nice, even strips (you can also buy pre-pickled cabbage leaves, which saves you the work). Spoonfuls of minced meat onto the leaves and roll them up. It’s best to place the minced meat around the edge and fold it over once. Then fold the leaves in from the right and left and roll them up again – done. Do this with all the leaves until all the minced meat is used up. This takes a bit of practice. Heat oil in a large pot. Remove from the heat and stir in the paprika powder (it’s important that the oil cools down a bit, otherwise the paprika will become bitter!). Now alternate layers of cabbage rolls and smoked pork. Distribute the sauerkraut in the gaps. Pour a large cup of vegetable broth into the pot. Add the bay leaf and simmer over low heat for about 2 hours. When everything is ready, serve with a dollop of tejföl (sour cream). A slice of bread would also go well with this, if you like.