Hungarian Stuffed Cabbage Rolls – Töltött Káposzta

Instructions

1. Remove the core from the cabbage. Place the whole cabbage in a large pot of boiling water and carefully remove the leaves as they soften.
2. In a large bowl, combine the ground pork, uncooked rice, onion, garlic, paprika, salt, and black pepper.
3. Place a portion of the filling in the center of each cabbage leaf. Fold in the sides and roll tightly into a parcel.
4. Cook the chopped bacon in a large heavy pot until lightly browned. Remove excess fat if necessary.
5. Spread half of the sauerkraut across the bottom of the pot.
6. Arrange the cabbage rolls tightly over the sauerkraut.
7. Cover with the remaining sauerkraut. Add the bay leaves and tomato paste.
8. Sprinkle with paprika and pour in enough broth to nearly cover the rolls.
9. Cover the pot and simmer gently over low heat for 1½–2 hours, until the cabbage is tender and the filling is completely cooked.
10. Let the cabbage rolls rest for 15–20 minutes before serving.
11. Serve hot with plenty of sour cream and fresh bread.

Prep Time: 40 minutes
Cook Time: 1½–2 hours
Servings: 6–8