Classic Hungarian Stuffed Cabbage Rolls

Savor the traditional flavors of Hungarian cuisine with these delectable stuffed cabbage rolls. A hearty filling of ground pork, sautéed vegetables, and aromatic spices, all wrapped in tender cabbage leaves and simmered to perfection. This timeless dish is sure to bring warmth and comfort to your table.

Ingredients

Ingredients
2	tablespoons freshly rendered lard or oil
3	garlic cloves, peeled and crushed
1	medium yellow onion, finely chopped
1	cup anaheim green peppers, seeded and finely chopped, or 1 cubanelle pepper, chopped but not seeded
1⁄2	cup long-grain rice
2 1⁄2	chicken stock
1	tablespoon Hungarian paprika
	salt & freshly ground black pepper
1	head green cabbage
1	(24 ounce) jar sauerkraut, drained (about 3 cups)
1	lb ground pork
1	egg
1⁄2	lb smoked pork butt, sliced
	paprika gravy (see recipe in this cookbook)

Instructions

• Preparation Steps

  1. In a skillet, sauté the garlic, onion, and peppers in lard (or oil) until tender. Add the rice, 1 cup of chicken stock, Hungarian paprika, salt, and pepper. Cover and simmer for 10 minutes. Set aside to cool.
  2. Core the cabbage and carefully peel off the leaves, blanching them in salted water until pliable. Remove the tough white base of each leaf.
  3. Spread drained sauerkraut in the bottom of a Dutch oven.
  4. Mix ground pork with the cooled rice mixture, egg, salt, and pepper. Roll the cabbage leaves with the pork mixture, creating cylinders. Arrange the rolls on the sauerkraut bed in the pot. Place smoked pork slices on top and spread the remaining sauerkraut over all. Pour in chicken stock (1 1/2 cups), ensuring rolls are covered. Simmer for 1 hour and 15 minutes. Serve with paprika gravy on the side.

Aug 17, 2024