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collection by ICAF Europe

Töltött káposzta (Stuffed Cabbage Leaves)

1 kg shredded sauerkraut
600 g of minced belly of pork meat
150 g smoked bacon
2 eggs
sour cream
a small onion, finely chopped
1 to 2 cloves of garlic,
250 g boiled rice
1 tablespoon of flour
paprika powder (to taste)
lard to taste
salt to taste
Large leaves of a green cabbage (where available, soured cabbage leaves should
be used, but fresh leaves also work well.)

Put the sauerkraut into a large saucepan. Boil gently in a little water.

To make the stuffing, boil the rice in water. Press the garlic through a garlic presser. Mix the minced pork with the cooked rice, the eggs, the lard, the chopped onion, the garlic and the salt, pepper and paprika. Put this stuffing on to the cabbage leaves, roll these up and tuck in the ends. Put these stuffed, rolled cabbage leaves on to a large ovenproof container with lid. Cover with water, put the lid on and cook slowly until the stuffing is well boiled.

Meanwhile, prepare a roux from the lard, flour, grated onion and a little water. Add the cooked sauerkraut and bring this mixture gently to the boil, stirring all the time. Add the sliced smoked bacon. When the stuffed cabbage leaves are ready, put them on to a serving dish, and pour the sauerkraut mixture over the stuffed leaves. Then pour the sour cream over everything and sprinkle with paprika powder. Finally reheat under the grill for a couple of minutes.