Serves: 6–8
Ingredients
For the cabbage
- 1 large head green cabbage
- 1½ lb (700 g) ground pork
- ½ cup uncooked white rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1½ tbsp sweet Hungarian paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 egg
For the pot
- 1½–2 lb sauerkraut
- 8 oz smoked bacon, diced
- 1–2 smoked pork ribs or smoked sausage, optional but traditional
- 2 cups water or chicken stock
- 1 bay leaf
- 1 tsp paprika
- ½ cup tomato sauce or crushed tomatoes, optional
To serve
- Sour cream
- Crusty rye or country bread
🍲 Method
- Prepare the cabbage: Remove the core. Place the whole cabbage in a large pot of boiling water. As the leaves soften, carefully peel them off one at a time. Set aside to cool. Trim the thick center rib so the leaves are easy to roll.
- Make the filling: Combine ground pork, uncooked rice, onion, garlic, paprika, salt, pepper, and egg. Mix just until combined.
- Roll the cabbage: Place about 2 tablespoons of filling near the bottom of each leaf. Fold the sides inward and roll tightly into a packet. Don’t overfill—the rice expands as it cooks.
- Build the pot: Fry the bacon in a large Dutch oven until lightly browned. Add some sauerkraut to the bottom, followed by a few cabbage rolls. Continue layering cabbage rolls and sauerkraut. Add the smoked ribs or sausage between layers if using.
- Pour in the stock/water and add the bay leaf and paprika. The liquid should come about ⅔ of the way up the cabbage rolls, not completely cover them.
- Bring to a gentle simmer, cover, and cook over low heat for 1½–2 hours. Avoid vigorous boiling, which can break the rolls apart.
- Let the stuffed cabbage rest for about 15–20 minutes before serving.
- Serve several rolls with sauerkraut, plenty of sour cream, and bread.
🇭🇺 The really traditional touches
For an old-fashioned Hungarian flavor, don’t skip the sauerkraut, Hungarian paprika, smoked pork, and sour cream. Many Hungarian families actually find the dish tastes even better the next day, after the flavors have had time to develop.
If you’re looking for the old Hungarian grandmother-style version, I can give you the version made with pork ribs, smoked bacon, sauerkraut, and a paprika-flour roux.
