Stuffed Cabbage (Hungarian: Töltött Káposzta)

Stuffed Cabbage
(Hungarian: Töltött Káposzta

• 10 ½ oz (300 g) smoked rib chops
• 14 oz (400 g) shoulder or flank of pork
• ½ teaspoon grated onion
• 1 ¾ oz (50 g) lard
• 1 ½ oz (40 g) rice
• 2 ¼ lb (1 kg) sauerkraut
• 8-10 sour cabbage leaves
• Pinch of ground black pepper
• Salt, to taste
• 1 egg
• 1 oz (30 g) flour
• ¾ cup (2 dl) sour cream

Cut the rib chops to pieces along the ribs.

Mince the shoulder (or flank) or pork.

Sauté the onion in lard until opaque, add the rice and continue to sauté.

Pour on boiling water, salt, and cook gently under cover until all water is absorbed.

Mix the half-cooked rice with the minced meat, salt, pepper add 1 egg.

Remove the heavy ribs from the cabbage leaves (if they are too big, cut them in half). Place a leaf on the palm of your hand, put a tablespoon meat stuffing in the middle, fold the sides of the leaf over the stuffing, and roll the leaf.

Grease a pot with lard and spread half of the sauerkraut o the bottom. Arrange the stuffed cabbages on top, then the pieces of rib chops, and cover with rest of the sauerkraut.

Pour enough water to just about cover the top layer. Cover the pot and simmer for approximately 2 hours.

When cooked, remove the meat and the stuffed cabbages. Thicken with the smooth mixture of sour cream and flour the sauerkraut then add again the stuffed cabbage leaves and the smoked meat.

It tastes and looks better of you pour sour cream on top before serving.