Hungarian Stuffed Cabbage with Pork
Hungarian stuffed cabbage, or \'töltött káposzta,\' is a beloved dish in Hungarian cuisine, often served during family gatherings and festive occasions. The combination of tender cabbage leaves filled with a savory pork and rice mixture, layered with sauerkraut and smoked sausage, creates a rich and hearty meal. This dish is a true reflection of Hungarian culinary traditions, bringing warmth and comfort to the table.
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Elkészítési Lépések
1
Bring a large pot of water to a boil and blanch the cabbage leaves until pliable, about 2-3 minutes. Remove and set aside to cool.
2
In a large bowl, mix the ground pork, cooked rice, chopped onion, minced garlic, paprika powder, salt, and black pepper until well combined.
3
Take a cabbage leaf, place a spoonful of the pork mixture in the center, and roll it up tightly, tucking in the sides to form a neat parcel. Repeat with the remaining leaves and filling.
4
In a large pot, sauté diced bacon until crispy, then add the sauerkraut, dill, and tomato paste. Stir well to combine.
5
Place the stuffed cabbage rolls seam-side down on top of the sauerkraut mixture. Add slices of smoked sausage between the rolls for extra flavor.
6
Pour enough water over the rolls to just cover them. Bring to a simmer, cover, and cook on low heat for 1.5-2 hours until the rolls are tender and the flavors have melded.
7
Serve the stuffed cabbage rolls hot with a dollop of sour cream on top and some crusty bread on the side.
