👨🍳 Instructions
1. Prepare cabbage leaves
- If using pickled whole cabbage: Separate leaves gently, rinse if too sour, and trim thick ribs for easier rolling.
- If using fresh cabbage: Boil whole head in salted water until leaves are soft enough to roll, then cool and separate.
2. Make filling
In a mixing bowl, combine:
- Ground pork
- Uncooked rice
- Chopped onion
- Garlic
- Egg
- Paprika, salt, and pepper
Mix until evenly combined but avoid overmixing.
3. Form rolls
- Place 1–2 tbsp filling in the center of each leaf.
- Fold sides in and roll up tightly, tucking in ends.
4. Layer the pot
- Spread a handful of shredded sauerkraut on the bottom of a large heavy pot.
- Arrange a layer of cabbage rolls seam-side down.
- Scatter with some sliced smoked sausage and a bay leaf or two.
- Continue layering until all rolls are in the pot, topping with any leftover sauerkraut.
5. Cook
- Pour in water or broth until just covering rolls.
- Bring to a gentle boil, then lower heat, cover, and simmer for 1½–2 hours until tender.
6. Optional paprika roux
- In a small pan, melt lard, stir in flour, cook until pale golden.
- Remove from heat, stir in paprika, then whisk into pot for a richer, thicker sauce.
7. Serve
- Rest at least 20–30 minutes before serving.
- Serve hot with a generous dollop of sour cream and crusty bread.
📝 Hungarian Tips
- Tastes even better the next day after the flavors meld.
- Using smoked sausage gives a deeper flavor.
- If you want extra richness, replace some broth with tomato juice.
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