Hungarian Stuffed Cabbage (Toltott Kaposzta)

Depending on your paprika powder, you may achieve a darker or lighter reddish color to your stuffed cabbage.

Step 1: Method

70 ounces sauerkraut, rinse and drain

8 cabbage leaves

10 grams of rice

50 grams of ground beef (or pork, sausage)

1 medium onion

1 clove garlic

2 dl sour cream

1 tablespoon each of flour and sweet paprika powder

1 tsp marjoram

salt, pepper

3 tablespoons of oil

Wash and rinse rice and half cook it in salted water, drain, cooled

Steam cabbage leaves to soften then rinse with cold water to stop them being too soften, set aside

Mix cooled rice, ground beef, marjoram, salt, pepper, and a pinch or two paprika powder

Heat a tbsp oil and saute chopped garlic and onion until fragrant

Add in sauteed onion and garlic to rice mixture, combine well

Place enough rice mixture in the center of a cabbage leaf and roll nicely but not too tight

Roux

Heat 2 tbsp oil, flour and sweet paprika, stir quickly then pour in 1/2 c cold water and stir until smooth and thickened

Mix roux into drained sauerkraut in an aluminum foil lined baking pan

Place roll cabbages on the sauerkraut

Cover pan with aluminum foil and bake cabbage rolls at 350 F for an 45 minutes

Uncover and bake for another 15 minutes

Serve with a dollop of sour cream, sprinkle with salt and pepper, and enjoy :)