Minced meat dumplings on white cabbage

Ingredients for 4 servings:

• 150 g rice or leftovers from the previous day
• 300 g salt water
• 2 onions, chopped
• 500 g minced meat
• 2 eggs
• 50 g breadcrumbs
• ½ tsp sambal oelek or chili, depending on the desired spiciness
• 4 tbsp paprika powder, sweet
• ½ head of white cabbage, cut into strips
• 3 tbsp oil
• 2 tbsp tomato paste
• ⅛ liter red wine
• n. B. Water for extinguishing
• salt and pepper

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 45 minutes

Hungarian home cooking

Toast the rice in a pan with 1 tablespoon of oil until translucent, add twice the amount of water, season with salt, bring to a boil, and then immediately cover. Turn off the heat, cover, and let the rice swell for 20 minutes. Meanwhile, in a large pan, sauté the chopped onions in the remaining oil until translucent. Place the minced meat, eggs, breadcrumbs, chili, half the paprika, salt, and pepper in a bowl and knead everything together with half of the translucent onions and the rice to form a meat dough. Using wet hands, form this mixture into firm dumplings. Briefly toast the other half of the onions with the remaining paprika, salt, pepper, and tomato paste, then deglaze with wine and water. Layer the cabbage and dumplings in the liquid, pour in the sauce until everything is covered, and simmer on low heat for about 1/4 hour. Then carefully turn the dumplings over low heat and let them cook for another 1/4 hour.