Töltött Káposzta | FoodieAtlas

Ingredients

For the Cabbage Rolls:
1 large head of cabbage
1 pound ground pork (or a mix of pork and beef)
1 cup cooked rice
1 large onion, finely chopped
2 cloves garlic, minced
1 egg
1/2 cup fresh parsley, chopped
1 teaspoon paprika
Salt and pepper to taste
For the Sauce:
2 cups tomato sauce
1 cup sauerkraut (or 1/2 cup vinegar if you prefer less sour)
1 cup water or broth
1 teaspoon caraway seeds (optional)
1 bay leaf
1 tablespoon sugar (optional, to balance acidity)

Instructions

Prepare the Cabbage

Core the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2-3 minutes until they become pliable. Drain and set aside.

Prepare the Filling

In a large bowl, combine the ground pork, cooked rice, chopped onion, minced garlic, egg, parsley, paprika, salt, and pepper. Mix until well combined.

Assemble the Cabbage Rolls

Place a spoonful of the meat mixture onto each cabbage leaf. Fold the sides over the filling and roll up the leaf to enclose the filling. Secure with toothpicks or tie with kitchen twine if needed.

Prepare the Sauce

In a large pot or Dutch oven, combine the tomato sauce, sauerkraut, water or broth, caraway seeds, bay leaf, and sugar if using. Stir well.

Cook the Cabbage Rolls

Arrange the cabbage rolls seam side down in the pot with the sauce. If there’s extra filling or leftover cabbage leaves, you can add them to the pot as well.

Bring the sauce to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.

Serve

Remove the toothpicks or kitchen twine from the cabbage rolls before serving.