Recipe for Hungarian cabbage rolls
For traditional Hungarian stuffed cabbage, use sauerkraut and whole cabbage leaves. Success lies in the quality of the ingredients: good sauerkraut is crunchy, slightly yellowish in colour and has no aftertaste. If you find it too sour, you can wash or rinse it.
Ingredients
- 1 onion medium sized
- 3 cloves of garlic finely chopped
- 1 kg sauerkraut 2.2 pounds
- 7 oz Hungarian sausage
- 10 cabbage leaves larger size
- 4-6 bay leaves
Stuffing
- 2 cups minced pork
- 1 cup uncooked rice
- 2 cloves of garlic finely chopped
- 2 tbsp sweet paprika powder
- 1 tsp ground caraway seeds
- 1 egg
- salt and pepper to taste
Instructions
- Sauté the chopped onion and 3 cloves of garlic until translucent.
- Add the sauerkraut and mix. Remove the pan from the heat.
- Cut the sausage into slices.
- Mix the ingredients for the filling and stuff into the cabbage leaves. Flatten the cabbage leaves or remove the thick stalks from the center. Place 1 ball on each leaf, and roll it up firmly, folding the edges under.
- Place half the sauerkraut and half the sausage in the bottom of a large pot. Top with the stuffed cabbages, the bay leaves and finally the remaining sauerkraut and sausage.
- Add enough water to cover. Cook on a low heat for 1.5-2 hours, until tender.
- Serve with fresh bread and sour cream.