👨🍳 Instructions:
1. Prepare the Vegetables:
- For stuffed peppers: wash and core the peppers, removing seeds.
- For cabbage rolls:
- If using fresh cabbage: Boil whole head to soften leaves, then separate.
- If using soured cabbage: Rinse briefly to reduce saltiness, separate leaves, and trim thick veins.
2. Make the Stuffing:
In a bowl, combine ground meat, rice, chopped onion, egg, paprika, salt, and pepper. Mix until combined but not overworked.
3. Stuff the Vegetables:
- Fill each pepper or cabbage leaf with the meat-rice mixture.
- For cabbage: fold in sides and roll tightly.
4. Layer in Pot:
- Place any leftover chopped cabbage (or pepper tops) at the bottom of a large pot.
- Arrange stuffed peppers or cabbage rolls tightly in layers.
5. Make the Sauce:
- In a separate pan, heat oil and stir in flour to make a light roux.
- Remove from heat, stir in paprika, then whisk in tomato juice or purée + water. Return to low heat and simmer until slightly thickened.
- Season with salt and sugar (optional). Pour over stuffed vegetables to nearly cover.
6. Simmer:
- Cover pot and simmer gently on low for 1 to 1½ hours, until rice and meat are fully cooked and vegetables are tender.
🥣 Serve:
- With a spoonful of sour cream on top
- Side of crusty bread or boiled potatoes
💡 Tips:
- Soured cabbage adds depth and traditional flavor — often used at Christmas or family feasts
- Can be made ahead — tastes even better the next day!
- Freeze leftovers easily
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