Entree: Hungary – Northern Hungary – Töltött káposzta (Cabbage leaves filled with seasoned minced pork and rice, slowly cooked in a paprika tomato sauce)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 55 min

Ingredients

- 1 large head green cabbage, about 3 lb (1.4 kg), core removed and leaves separated
- 1 lb (454 g) ground pork
- 8 oz (227 g) ground beef
- 1 cup (185 g) short-grain rice, uncooked
- 1 large onion, about 8 oz (225 g), finely chopped
- 1 large egg, approx. 50 g
- 2 tbsp (30 ml) lard or vegetable oil
- 2 tbsp (15 g) sweet Hungarian paprika
- 1 tbsp (15 g) smoked paprika (optional, for deeper flavor)
- 3 tbsp (45 g) tomato paste
- 2 cups (480 ml) crushed tomatoes or passata
- 6 oz (170 g) smoked bacon or pancetta, diced
- 1 cup (240 g) sauerkraut or pickled cabbage (for the pot; optional but traditional)
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 cups (480 ml) water or light stock
- 2 tbsp (30 g) sour cream (for serving, optional)
- Fresh dill or parsley for garnish

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and blanch the whole head for 3–5 minutes until outer leaves are pliable; remove leaves as they soften and set aside to cool. Reserve the remaining core and any smaller leaves.
2. While the cabbage cools, rinse the rice under cold water until water runs clear. In a skillet, heat 1 tbsp (15 ml) lard or oil and gently cook half the chopped onion until translucent; let cool slightly.
3. In a large bowl combine the ground pork, ground beef, cooked onion, uncooked rinsed rice, egg, 1 tbsp (15 g) sweet paprika, salt and pepper. Mix until evenly combined.
4. Trim the thick vein from the base of each cabbage leaf so it rolls easily. Place about 2–3 tbsp (30–45 g) of filling (adjust to leaf size) near the stem end of a leaf, fold in the sides, and roll up tightly to form a cabbage roll. Repeat to make approximately 12–16 rolls depending on leaf size.
5. In a heavy pot or Dutch oven, heat the remaining 1 tbsp (15 ml) lard or oil and sauté the diced bacon and remaining onion until the bacon renders and onion is soft. Stir in tomato paste and remaining paprika and cook briefly to bloom the spices.
6. Layer a few trimmed cabbage leaf pieces or a little sauerkraut in the bottom of the pot to prevent sticking. Arrange the cabbage rolls seam-side down in a snug layer. Sprinkle any leftover filling or small leaves between rolls and add the bay leaves.
7. Pour the crushed tomatoes and water or stock over the rolls so they are mostly covered; scatter the 1 cup (240 g) sauerkraut over the top if using. Bring to a gentle simmer, then reduce heat to low, cover, and simmer gently for 1 to 1¼ hours until rice and meat are cooked through and flavors meld.
8. Taste and adjust seasoning. Serve hot, spooning sauce over the rolls and finishing with a dollop of sour cream and chopped dill or parsley if desired.