Stuffed cabbage (Töltött káposzta)

Meat with cabbage


Stuffed cabbage (Töltött káposzta)


1,5 kg pork meat, 400 g belly of pork
100 g smoked bacon
1 kg sauerkraut, 1 whole cabbage
salt, pepper, sweet paprika powder
100 g rice, 2 eggs
150 g onions, 1 clove of garlic
300 ml sour cream
50 g lard


1. Mince the meat and mix it with the parboiled rice, the bacon cut into small cubes, the finely chopped onions, a little garlic, pepper, salt and eggs.
2. Fill each of the cabbage leaves with the mixture and tuck in the ends neatly.
3. Put some sauerkraut into the bottom of a pan, then the stuffed leaves with a piece of fleshy bacon and some of the pig's belly.
4. Cover with some more shreded cabbage and sauerkraut, water and steam slowly for 2 hours.
5. When it is done, thicken with a roux made of a little flour delicately browned in lard and seasoned with onion and paprika.
6. Add sour cream and bring to the boil.

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Very good Hungarian meat dish.

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We wish You Good Cooking and enjoy the tasty result!