Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients:

Cabbage & Filling:

• 1 large head of cabbage (or 12–14 leaves)
• 500 g ground pork (or pork/beef mix)
• 150 g uncooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp Hungarian sweet paprika
• Salt and black pepper to taste

Sauce:

• 2 tbsp oil or lard
• 1 onion, chopped
• 2 tbsp Hungarian sweet paprika
• 400 g tomato sauce
• 1 L water or broth
• 2 bay leaves
• 200 g sauerkraut (optional, traditional in many versions)

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Instructions:

1. Boil cabbage or separate leaves and soften them in hot water for 2–3 minutes. Drain and cool.
2. In a bowl, mix ground meat, rice, onion, garlic, egg, paprika, salt, and pepper.
3. Place filling on each cabbage leaf and roll tightly, folding sides inward.
4. Heat oil in a large pot and sauté onion until soft.
5. Remove from heat and stir in paprika quickly.
6. Add tomato sauce, water/broth, bay leaves, and sauerkraut if using.
7. Place cabbage rolls into the sauce in layers.
8. Cover and simmer on low heat for 1½–2 hours until rice and meat are cooked.
9. Stir gently and adjust seasoning if needed.