Entree: Hungary – Transdanubia – Töltött Káposzta (Cabbage leaves stuffed with seasoned pork and rice, slowly cooked in a paprika-tomato and sauerkraut braise)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 1 hr 30 min

Total 2 hrs 10 min

Ingredients

- 1 large head green cabbage, about 3 lb (1.4 kg)
- 1 lb (454 g) ground pork
- 4 oz (115 g) smoked bacon or smoked pork, diced
- 1/2 cup (100 g) uncooked long-grain rice
- 1 large onion, about 6 oz (170 g), finely chopped
- 2 cloves garlic, minced
- 2 tbsp (30 ml) lard, butter, or vegetable oil
- 2 tbsp (15 g) Hungarian sweet paprika (preferably freshly ground)
- 1 can (14 oz) (400 g) crushed tomatoes
- 2 cups (480 g) sauerkraut, drained and rinsed if very salty
- 1 cup (240 ml) low-sodium chicken or pork stock
- 1 tbsp (15 g) tomato paste
- 1 tbsp (12 g) sugar (optional, to balance acidity)
- 2 bay leaves
- Salt to taste
- Freshly ground black pepper to taste
- 1/2 cup (120 g) sour cream for serving (optional)

Instructions

1. Bring a large pot of water to a boil. Core the cabbage and blanch the whole head for 5–8 minutes until the outer leaves soften and can be peeled away. Remove leaves and continue until you have about 12–14 pliable large leaves. Trim thick central ribs to flatten leaves if necessary.
2. Rinse the rice and par-cook by simmering in 1 cup (240 ml) water for 8 minutes; drain and cool slightly. In a bowl combine the par-cooked rice, ground pork, half the chopped onion, minced garlic, 1 tablespoon (15 g) paprika, salt, and pepper; mix until well combined.
3. Place about 2–3 tablespoons (30–45 g) of filling on each cabbage leaf, fold in the sides and roll tightly to enclose the filling. Repeat to make rolls.
4. In a large heavy pot or Dutch oven, heat the lard or oil over medium heat. Add the diced smoked bacon and remaining onion; sauté until onions are translucent and bacon renders, about 5–6 minutes. Stir in remaining 1 tablespoon (15 g) paprika briefly (do not burn).
5. Spread half the sauerkraut in the bottom of the pot, arrange the cabbage rolls seam-side down on top in a snug layer, then cover with the remaining sauerkraut. Nestle the crushed tomatoes, tomato paste, stock, bay leaves, and sugar between and over the rolls. Add any excess juices from the bacon pan. The liquid should come about halfway up the rolls; add a bit more stock or water if needed.
6. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 to 1 1/2 hours until the meat and rice are cooked through and flavors meld. Stir gently once mid-cook to baste rolls with sauce if desired.
7. Remove bay leaves, adjust seasoning with salt and pepper. Serve hot with a spoonful of sour cream on top if desired.