Ingredients
Scale
- 1 pound ground pork
- 1 head green cabbage
- 2 tablespoons olive oil
- 1 cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 1 cup cooked white rice
- 2 tablespoons paprika
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 large egg
- 2 cups sauerkraut, drained
- ¼ cup tomato paste
- 1 ¾ cups water
Instructions
- Preheat the oven to 350°F.
- Prepare an ice water bath and bring a large pot of water to a boil.
- Simmer the cabbage for 8 minutes, then cool in ice water.
- Remove 10-12 leaves, trim the stalks, and set aside.
- Heat oil in a pot, sauté onions until tender, then add garlic, rice, paprika, salt, and pepper.
- Split the mixture in half.
- Mix pork, egg, and half the rice mixture in a bowl.
- Combine the remaining rice mixture with sauerkraut and tomato paste.
- Layer half the sauerkraut mixture in a Dutch oven.
- Fill cabbage leaves with ¼ cup meat mixture, roll tightly, and place in the pot.
- Top with remaining sauerkraut, add water, cover, and bake for 60-90 minutes.
- Serve hot.
Notes
- Use fresh cabbage for easier rolling.
- Adjust paprika for preferred spice level.
- Drain sauerkraut well to avoid excess moisture.
- Cook until meat reaches 160°F for safety.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Hungarian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 roll
- Calories: 280
- Sugar: 5g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 65mg