Ingredients
Oil
2 onions
1 tbsp. Paprika powder
600g half-to-half minced meat
1 kg of fresh sauerkraut
1 whole cabbage
1 tbsp. Paprika cream mild
1 tbsp. Pusta sauce
1 egg yolk
Salt and pepper
30g of rice
2 tsp. Garlic cream
1 tsp. Caraway seeds
1 can of tomato paste
Creme fraiche

Preparation method
Place the cabbage in boiling water with a pinch of salt for 5 minutes. Remove the cabbage from the stem and veins. Peel and chop the onions. Wash the sauerkraut thoroughly. In a bowl, mix the minced meat with 1 egg yolk and half of the onion chips. Stir in the Paprika cream, rice and other spices. Season with salt and pepper and knead it thoroughly by hand. Remove the cabbage leaves and fill them with the minced meat and fold up.

Heat oil in a large pan. Fry the chopped onion until golden brown. Remove the pan from the heat and sprinkle with Paprika powder. Place half of the sauerkraut in the pan. Put the stuffed cabbage leaves on it. Cover this with the other sauerkraut. Sprinkle with pepper and a pinch of Paprika powder. Then pour in water until it is just submerged. Stir in the tomato paste and simmer, covered, for ± 40 minutes on low heat. Serve the soft cabbage leaves with a scoop of sour cream and baguette.

Enjoy your meal / jó étvágyat!

Preparation time: ± 60 min.

Below you will find the products used in this dish: