Stuffed Cabbage Rolls (Töltött Káposzta)

Shopping list

• 1 piece white cabbage — large head (about 1.2kg)

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• 500 g minced pork

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• 100 g white rice — uncooked

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• 1 piece onion — finely chopped

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• 2 clove garlic cloves — crushed

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• 1 piece egg — beaten

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• 2 tbsp sweet paprika

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• 1.5 tsp salt

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• 0.5 tsp black pepper — freshly ground

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• 400 g sauerkraut — drained and rinsed

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• 400 ml passata (sieved tomatoes)

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• 300 ml water

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• 150 ml soured cream — for serving

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Step by step

1. 1

   Bring a very large pot of salted water to the boil. Carefully lower the whole cabbage into the water and blanch for 3– 4 minutes, turning once, until the outer leaves soften. Remove from the water, peel off the softened leaves, and set aside. Return the cabbage to the pot and repeat until you have 12–14 large leaves. Trim any thick central ribs so the leaves roll easily.

2. 2

   In a mixing bowl, combine the minced pork, uncooked rice, half the chopped onion, the garlic, beaten egg, 1 tablespoon of paprika, 1 teaspoon of salt, and the black pepper. Mix thoroughly with your hands until well combined.

3. 3

   Place about 2 tablespoons of filling in the centre of each cabbage leaf. Fold in the sides, then roll up tightly from the stem end to form a neat parcel. Repeat with all leaves.

4. 4

   Spread half the sauerkraut over the base of a large, heavy casserole or Dutch oven. Arrange the cabbage rolls seam-side down in a snug single layer (or two layers if needed) over the sauerkraut. Tuck the remaining sauerkraut and chopped onion around and between the rolls.

5. 5

   In a jug, whisk together the passata, water, remaining tablespoon of paprika, and half a teaspoon of salt. Pour this mixture evenly over the cabbage rolls.

6. 6

   Bring to a gentle simmer on the hob, then cover with a tight-fitting lid. Reduce the heat to very low and braise for 1 hour 30 minutes, checking occasionally and adding a splash more water if the liquid reduces too much.

7. 7

   After 90 minutes, the rice should be tender and the rolls fragrant and glossy. Remove from the heat and let rest, covered, for 10 minutes.

8. 8

   Serve the cabbage rolls with generous spoonfuls of the braising sauce and sauerkraut, topped with a dollop of soured cream and extra paprika if desired.