Toltott Kaposzta: Hungarian Stuffed Cabbage
Hungarian stuffed cabbage (toltott kaposzta) features ground pork, beef, and sliced smoked pork butt, served with a rich sour cream sauce.
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Instructions
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Start boiling salted water in a large pot for cabbage preparation.
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Cook rice in 1/2 cup water for 10 minutes; drain.
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Combine ground pork, beef, garlic, half the chopped onion, egg, salt, pepper, 1 tablespoon paprika, and cooked rice in a bowl.
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Core cabbage, boil whole head in salted water for 3 minutes until leaves soften, then remove about 18 leaves.
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Trim thick center stems from cooled cabbage leaves.
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Place 1/2 cup meat mixture on each leaf, then roll and fold to create 18 neat rolls.
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Shred any leftover cabbage leaves.
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In a large casserole or Dutch oven, layer sauerkraut, tomato juice, sliced pork butt, and enough water to cover. Boil, then simmer 5 minutes.
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Add shredded cabbage to the casserole, then arrange rolls on top. Bring to boil, reduce heat, cover, and simmer 1 hour.
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Preheat oven to 350 F.
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Melt lard in a skillet; add flour and remaining onion to make a golden roux, stirring for 10 minutes.
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Remove roux from heat; stir in 1 tablespoon paprika and 1 cup cold water until smooth.
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Remove stuffed cabbage rolls to a warm platter.
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Whisk a ladleful of casserole broth into the roux; return this liquid to the casserole.
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Bring casserole liquid to a boil, stirring frequently, then remove from heat.
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Return rolls to the casserole, cover, and bake 15 minutes.
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Serve with sour cream mixed with some casserole juices.