(One of our favorite Hungarian meals…)
Hungarian Stuffed Cabbage “Toltott Kaposzta”
- 1 lb. Chopped (I prefer ground), not chopped, beef and pork mixed
- 1 Cup rice (washed)
- 1 medium onion minced and sautéed in 1 Tablespoon lard, salt, pepper, paprika to taste
- 1 small can sauerkraut
- 1 medium can tomatoes or tomato purée (fresh tomatoes can be used)
- 1 medium size head of cabbage
(serves a hearty portion for 4, can be doubled+ for more guests)
Core the head of cabbage and parboil it. Mix pork/beef , rice and minced onions ingredients in bowl. Take one cabbage leaf at a time, cut off heavy vein. Fill leaf with about 2 tablespoons mixed ingredients (depends on size of rolls you want) and roll loosely. Fold in one side of leaf as you roll and tuck in other with finger.
Put cabbage rolls in deep pot lined with sauerkraut. Place in pot folded side down. Pour on tomatoes and enough boiling water to cover. Cook for an hour or until rice is tender.
Some people put sauerkraut on top also, or shred remaining cabbage and put it on top of the cabbage rolls; others omit sauerkraut entirely. It’s completely up to you!
Variation: 1/2 lb. smoked kolbasz, fresh spare ribs or pork butts may be cooked with the cabbage rolls for added flavor. Enjoy!