This is a common Christmas dish in Hungary, but people make it other times too, mainly during winter. There are several versions of this dish, varying by regions. Sometimes tomato sauce is added, and in other recipes the meat is stuffed in sour cabbage leaves. There are arguments about whether we should or shouldn't precook the rice, add or don't add an egg etc. I think, it doesn't matter what recipe you use, you'll get a delicious meal. This is my version of it:

Ingredients (for 8-10)
1 large cabbage (8 lb, 4 kg)
1,7 lb (800 gr) ground pork
1 cup (about 200 gr) rice, half-cooked (the amount is of the uncooked rice)
1 egg
3 onions, finely chopped
5 tbsp oil
2,2 lbs (1000 gr) sauerkraut
3 garlic cloves - minced
paprika (1,5 tbsp for the stuffing + 4 tsp /or more/ for the layers)
1 tbsp salt
1 tbsp ground black pepper
4 bay leaves
1 tbsp black peppercorns
Optional:
1 stick spicy Hungarian sausage
½ lb (200 gr) smoked meat
Sour cream – for serving
(a very large pot for cooking)

1. Heat the oil in a pan and saute the chopped onions on low heat until soft but not browned. Remove from the heat and set aside.
2. Carefully remove the core of the cabbage and place it in large pot of boiling salted water.
3. Cover and cook on low heat for 20-30 minutes
4. Using two forks or a tong remove the outer leaves when they're pliable and soft.(do it gently without ripping them). Remove as many leaves as you can and let them cool.
5. Continue to cook the head if the inner leaves are still hard. When they're soft, remove them.
6. Trim the thick center vein of the leaves – it'll help you roll them more easily
7. Remove the small, inner part of the cabbage from the water, let it cool, then slice it thinly – we'll use it later.
8. Now, let's make the stuffing:
9. Add the half-cooked rice to the ground pork, then mix a little.
10. Add half of the softened onion, paprika, salt, pepper, minced garlic and egg.
11. Mix it together with your hands until everything is well combined.
12. Now, place one cabbage leaf in your hand, add a handful of stuffing to the bottom part.
13. First, fold the stem end, then fold over one side and start rolling, tucking in the side of the leaf
14. Roll it up tightly then push the other end in with your fingers
15. Do the same with the rest of your leaves and stuffing. (leave some leaves – the torn ones -for later use)
16. Using the sausage and the smoked meat are optional, but it gives a really good flavor to the dish.
17. Slice the sausage (use spicy Hungarian type if you can), and cut the smoked meat into thick slices.
18. Pour the rest of the softened onion with the oil into a very large pot, add 1 tbsp paprika and stir.
19. Add a layer of sauerkraut then place half of the smoked meat and sausage slice on it.
20. Again: a layer of sauerkraut and a teaspoon of paprika
21. The next layer is the stuffed cabbage rolls. Cover them with the sliced, cooked cabbage, and add a layer of sauerkraut.
22. Repeat this layering until all the cabbage rolls are gone.
23. Sprinkle some paprika on top, add the bay leaves and peppercorns, then cover it with the cabbage leaves you set aside earlier.
24. Pour about 1 liter of water over. Put the pot on the stove, cover and cook on medium heat for 1,5-2 hours (until the meat is cooked through, and the sauerkraut is soft).
25. Remove from the heat when it's ready.
26. Serve 1-2 rolls per person, with the sauerkraut, sausage slices and smoked meat on side.
27. Pour over some sour cream and serve it with slices of nice, crusty bread.
28. ENJOY!

/The music is based on a Hungarian folk song, played and made by my husband, MrStick© 2016 - (all rights reserved)/

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