Stuffed cabbage rolls with sauerkraut and spicy Hungarian sausage. A dish that is usually served during the winter and around Christmas. Stuffed cabbage rolls are considered one of the country's national dishes and are served both in restaurants and at home!
The dish can be heated and only tastes better if it is allowed to stand for a day before serving.
The minced pork can be replaced with vegetarian alternatives and seasoned with smoked Hungarian paprika powder or smoked paprika cream instead of smoked Hungarian sausage and smoked bacon.
The dish takes a while to cook, but this recipe makes a hearty stew that will last the entire Christmas holiday!
Ingredients:
1 kg minced pork
1 head of sauerkraut (often available in markets)
3 yellow onions
3-4 garlic cloves
1.5 dl uncooked rice
2 eggs
1 cup water
Salt
Pepper
Sour cream for serving
Do this:
Use a large cast iron skillet with a lid. Pour a layer of shredded sauerkraut in the bottom of the pot and season with 1 tablespoon paprika and 1 teaspoon ground marjoram. Then add 1 finely shredded yellow onion and finely chopped pieces of Hungarian Farmer's Sausage and smoked bacon . Season everything with 2 tablespoons of Hungarian spice mixture.
The mince:
Sauté 1 finely chopped yellow onion in sunflower oil until translucent and soft. Mix the minced pork with the fried onion, grated garlic, uncooked rice, egg, 1 tablespoon paprika, salt and pepper and 1 dl water. Feel free to test fry a small piece of the minced meat to check the taste and adjust the amount of salt if necessary.
The cabbage rolls:
Cut the leaves off the head of cabbage and cut away the thick part of the leaves. Make small dolmas by placing a dollop of minced meat on each leaf, fold the edges in and roll them up into a dolme. If all the leaves are not enough for the amount of minced meat, you can make a few balls of the minced meat without cabbage. Arrange the dolmas on top of the sauerkraut in the cast iron pot.
Then cover all the dolmas with another layer of shredded sauerkraut in the pot. Another shredded yellow onion and season with 1 tablespoon paprika and 1 teaspoon marjoram. Mix tomato puree with about 4 dl water and then pour over the pot.
Let the pot simmer on low heat for about 2 hours.
Top the casserole with a dollop of sourdough cream and serve with a slice of sourdough bread. Use the bread to soak up the broth!
Enjoy your meal!🇭🇺
Tasty meal!🇸🇪