Hungarian Stuffed Cabbage

Töltött káposzta

Ingredients12

• sour cabbage (sauerkraut), whole leaves and shredded1.2 kg
• ground pork700 g
• long-grain rice120 g
• onion1
• garlic3 cloves
• sweet Hungarian paprika2 tbsp
• tomato paste2 tbsp
• smoked bacon80 g
• lard or oil2 tbsp
• bay leaves2
• salt1 tsp
• black pepper1/2 tsp

Method

1. Rinse the sour cabbage if very salty. Separate large leaves for wrapping and finely shred the rest.
2. Finely chop the onion and garlic. Dice the bacon. Cook the rice in boiling water for 8 minutes, then drain.
3. Sauté the onion and bacon in lard until soft. Stir in paprika and garlic off the heat, then mix with the pork, rice, salt, and pepper.
4. Place a spoonful of filling on each cabbage leaf, fold in the sides, and roll tightly.
5. Spread shredded cabbage in a heavy pot, nestle the rolls on top, and cover with more shredded cabbage.
6. Stir tomato paste into a little water and pour over the rolls so they are just covered. Add the bay leaves.
7. Cover and simmer gently for about 2 hours, until the cabbage is tender and the filling is cooked through.
8. Rest 15 minutes before serving in its cooking juices.