Entree: Slovakia – National Cuisine – Plnená Kapusta (Cabbage leaves stuffed with seasoned ground meat and rice, braised in sauerkraut and tomato sauce)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Total 2 hrs 40 min

Ingredients

- 1 large head green cabbage, about 3 lb (1.4 kg)
- 1 lb (454 g) ground pork
- 8 oz (225 g) smoked bacon, diced
- 1/2 cup (100 g) uncooked long-grain rice
- 1 large yellow onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 0.5 oz (14 g)
- 1 large egg
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/2 tsp (1 g) sweet paprika
- 1/2 tsp (1 g) dried marjoram (optional)
- 2 cups (480 ml) sauerkraut, drained and coarsely chopped
- 28 oz (796 g) canned crushed tomatoes
- 1 cup (240 ml) water or light broth
- 2 tbsp (30 ml) vegetable oil or lard
- 1 bay leaf
- 1 smoked ham hock, about 12 oz (340 g) (optional, for braising and smoky flavor)
- 1 tbsp (15 ml) sugar (optional, to balance acidity)
- Salt and pepper to finish

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and carefully separate large intact leaves. Blanch leaves in boiling water 2–3 minutes until pliable; drain and set aside to cool.
2. Meanwhile, cook the rice in 1 cup (240 ml) water until just tender but still slightly undercooked, about 10 minutes; drain and cool.
3. In a skillet, heat 2 tbsp (30 ml) oil over medium heat. Sauté the diced bacon and chopped onion until the onion is translucent and bacon renders fat, about 5–7 minutes. Add the garlic and cook 1 minute more. Remove from heat and let cool slightly.
4. In a large bowl combine the ground pork, cooked rice, sautéed bacon and onion mixture, egg, 1 tsp (6 g) salt, 1/2 tsp (1 g) black pepper, paprika, and marjoram. Mix until evenly combined.
5. Place about 2–3 tbsp (30–45 g) of filling onto the center of each cabbage leaf, fold in the sides and roll tightly to enclose. Repeat until filling is used; you should have about 12–16 rolls depending on leaf size.
6. In a large heavy pot or Dutch oven, spread half of the drained sauerkraut on the bottom. Nestle the cabbage rolls seam-side down in a single layer atop the sauerkraut. Place the remaining sauerkraut over the rolls.
7. If using, add the smoked ham hock to the pot. Pour the crushed tomatoes and 1 cup (240 ml) water or broth over everything. Add the bay leaf and sugar if using. Bring to a gentle simmer, then reduce heat to low.
8. Cover and simmer gently 1 1/2 to 2 hours until cabbage and rolls are tender and flavors meld. If using a ham hock, remove it after cooking, shred the meat and return pieces to the pot.
9. Remove bay leaf, adjust seasoning with salt and pepper to taste, and serve the stuffed cabbage hot with a spoonful of braising sauce.