Entree: Hungary – Budapest & Central Hungary – Töltött Káposzta (Stuffed cabbage)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 40 min

Ingredients

- 1 medium head green cabbage, approx. 3 lb (1.4 kg)
- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef
- 1/2 cup (100 g) uncooked short-grain rice
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 1 large egg
- 2 tbsp (30 ml) sweet Hungarian paprika
- 1/2 tsp (1 g) caraway seeds (optional)
- 4 oz (115 g) smoked bacon or smoked pork, diced
- 2 tbsp (30 ml) lard or vegetable oil
- 2 cups (480 g) sauerkraut, drained
- 1 cup (240 ml) sauerkraut juice or water (use more as needed)
- 1 cup (240 ml) crushed tomatoes or tomato sauce
- 2 tbsp (30 ml) tomato paste
- 1 bay leaf
- 1 tsp (4 g) granulated sugar
- Salt and freshly ground black pepper
- 1/2 cup (120 g) sour cream, for serving
- 1 tbsp (4 g) chopped fresh dill or parsley, for garnish

Instructions

1. Core the cabbage head and blanch the whole head in a large pot of boiling salted water until outer leaves are pliable, 5–8 minutes. Remove head and let cool slightly; gently peel off 12–14 large leaves. Trim thick rib from each leaf to make rolling easier; reserve the remaining cabbage for later chopping into the pot.
2. Rinse the rice and cook it very briefly (parboil 3 minutes) or soak 10 minutes, then drain (rice will finish cooking inside the rolls). In a skillet, heat 1 tbsp (15 ml) lard or oil over medium heat and sauté the chopped onion until translucent, 5–6 minutes; let cool slightly.
3. In a large bowl combine ground pork, ground beef, parboiled rice, sautéed onion, egg, 1 tbsp (15 ml) paprika, caraway seeds (if using), salt and pepper. Mix until just combined—do not overwork.
4. Place about 2–3 tbsp (30–45 g) of filling near the base of a cabbage leaf, fold sides over and roll up firmly to enclose the filling. Repeat to make 12–14 rolls.
5. In a heavy pot or Dutch oven, heat the remaining 1 tbsp (15 ml) lard or oil and brown the diced smoked bacon briefly. Add a layer of chopped reserved cabbage or a thin layer of sauerkraut to the bottom to prevent sticking. Arrange a layer of sauerkraut (about half) over the cabbage, then place rolls seam-side down in a snug single layer. Sprinkle remaining sauerkraut over the rolls. Tuck the bay leaf among the layers.
6. Stir together the crushed tomatoes, tomato paste, sauerkraut juice (or water), remaining 1 tbsp (15 ml) paprika, sugar, and a pinch of salt; pour over the rolls so they are nearly covered. Add a little more water if necessary.
7. Bring to a gentle simmer, then reduce heat to low, cover, and simmer slowly for 60–75 minutes, until rice and meat are tender and flavors have melded. Check once during cooking and add more liquid if it’s drying out.
8. Taste and adjust seasoning. Serve hot spooned with a dollop of sour cream and a sprinkle of fresh dill or parsley.