👩🍳 Instructions:
1. Prepare the cabbage leaves:
- If using pickled cabbage: Separate the leaves carefully and trim thick stems for easier rolling.
- If using fresh cabbage: Boil whole head in salted water until leaves are pliable, then remove and cool.
2. Make the filling:
In a bowl, mix:
- Ground meat
- Uncooked rice
- Chopped onion
- Garlic
- Egg
- Paprika, salt, and pepper
Mix until combined but don’t overwork.
3. Assemble the rolls:
- Place 1–2 tbsp of filling onto each cabbage leaf.
- Fold in the sides and roll tightly like a burrito.
- Set aside seam-side down.
4. Layer the pot:
- Line the bottom of a large pot with leftover chopped cabbage or some sauerkraut.
- Layer in the cabbage rolls.
- Between layers, scatter sauerkraut, sliced sausage, and bay leaves.
- Pour in enough water or broth to cover the rolls.
5. Cook:
- Bring to a gentle boil, then cover and simmer over low heat for about 1.5 to 2 hours.
- Optional: Make a paprika roux—heat lard, add flour and paprika, stir, and pour over the rolls halfway through cooking for extra flavor.
6. Rest and Serve:
- Let rest 30 minutes before serving.
- Serve with a big dollop of sour cream and crusty bread.
🇭🇺 Tips from Hungarian kitchens:
- Always use sweet Hungarian paprika—it defines the flavor.
- Best made a day ahead; flavors deepen overnight.
- Pairs well with cold beer or a shot of pálinka.
Would you like a version that’s baked in the oven or even a slow cooker adaptation?
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