How to make it
4 steps. Take it one step at a time.
Combine the ground pork, uncooked rice, chopped onion, minced garlic, egg
In a large bowl, combine the ground pork, uncooked rice, chopped onion, minced garlic, egg, and half of the paprika. Season with salt and pepper and mix thoroughly by hand.
Prepare the cabbage leaves
Prepare the cabbage leaves by trimming the thick central vein so they are easier to roll. Place a generous tablespoon of filling near the stem end of a leaf, roll it up tightly, and tuck in the ends.
Spread half of the shredded sauerkraut
In a large pot, spread half of the shredded sauerkraut on the bottom. Arrange the cabbage rolls on top in layers. Cover with the remaining sauerkraut.
Add enough water
Add enough water to just cover the rolls. Sprinkle the remaining paprika over the top. Bring to a boil, then reduce heat to low, cover, and simmer gently for about 90 minutes until the rice and meat are fully cooked.
1 hr 30 min
A little kitchen wisdom
For the best flavor, use authentic Hungarian sweet paprika. This dish often tastes even better the next day after the flavors have melded.
