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Töltött káposzta


  • 50 g rice cooked in 120 ml water for 10 minutes and drained
  • 500 g minced pork
  • 225 g minced beef
  • 2 garlic cloves, crushed
  • 2  onions, chopped
  • 1 large egg
  • 1 tablespoon salt or to taste
  • ½ teaspoon pepper
  • 2 tablespoons sweet or hot paprika
  • 1 large cabbage
  • 1 kg drained sauerkraut
  • 120 ml tomato juice
  • 225 g cooked or uncooked smoked pork
  • 2 tablespoons lard
  • 2 tablespoons plain flour
  • 120 ml sour cream


  1. In a large bowl, thoroughly mix the minced pork and beef with garlic, half the chopped onion, egg, salt, pepper, 1 tablespoon paprika and drained rice. Set aside.
  2. Remove the core from cabbage. Place the whole cabbage in a large pan filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.
  3. When leaves are cool enough to handle,  cut away the thick centre stem from each leaf, without cutting all the way through.
  4. Place about 2 heaped tablespoons of the meat mixture on each cabbage leaf. Roll up so the meat is sealed inside.  Fold over the edges of the cabbage leaf so you are left with a neat little parcel.
  5. Place sauerkraut in a large heat-proof dish, approx 40 cm x 25 cm  with high sides, and pour tomato juice on top, followed by slices of  the smoked pork  and enough water to just cover. Bring to a boil, lower heat and cook 5 minutes.
  6. Place the cabbage rolls in the sauerkraut. Bring to a boil, cover, and place in the pre-heated oven 170°C for 1 hour.
  7.  Melt the lard in a small frying pan, add the flour and the remaining chopped onion   stir to form a roux. Cook over a gentle heat, stirring all the time, until it is a golden brown. Remove from the heat and stir in 1 tablespoon of the paprika and 240 ml cold water, mix till smooth.
  8. Gently remove the stuffed cabbage from the casserole to a warm platter. Take a ladleful of sauerkraut broth and whisk it into the roux. Return this liquid to the main casserole, stirring well. Bring to a boil. Gently replace stuffed cabbages, cover and bake 15 minutes.
  9. Mix some of the pan juices with sour cream and pour over the stuffed cabbages when serving.