Ingredients
- Oil
- 2 onions
- 1 tbsp Paprika powder
- 600g mixed minced meat (pork and beef)
- 1 kg fresh sauerkraut
- 1 whole pointed cabbage (white cabbage)
- 1 tbsp Paprika cream (Mild)
- 1 tbsp Puszta sauce
- 1 egg yolk
- Salt and pepper
- 30g rice
- 2 tsp Garlic cream
- 1 tsp Caraway seeds
- 1 small can of tomato paste
- Crème fraîche (tejföl)
Preparation
Place the whole cabbage in boiling water with a pinch of salt for 5 minutes to soften the leaves. Remove the cabbage, then cut away the stem and the thick veins from the leaves. Peel and finely chop the onions. Thoroughly rinse the sauerkraut to remove excess salt or sourness.
In a bowl, mix the minced meat with the egg yolk and half of the chopped onions. Stir in the paprika cream, rice, garlic cream, caraway seeds, salt, and pepper. Knead the mixture thoroughly by hand. Take the softened cabbage leaves, place a portion of the meat mixture in each, and fold/roll them tightly.
Heat oil in a large pot and sauté the remaining onions until golden brown. Remove from heat and sprinkle with paprika powder. Place half of the sauerkraut in the bottom of the pot. Lay the stuffed cabbage rolls on top of the sauerkraut, then cover them with the remaining sauerkraut. Season with a bit more pepper and a pinch of paprika. Pour in enough water to just cover the ingredients. Stir in the tomato paste and simmer covered over low heat for about 40 minutes. Serve the tender cabbage rolls with a dollop of sour cream and fresh bread.
Enjoy your meal!
Preparation time: ± 60 min.
