Stuffed cabbage is a staple food of Christmas in Hungary. It’s cooked other time of the year as well, of course, but it is a traditional Christmas dish. It’s relatively easy to make, all you need is some meat (well, a lot), a HUGE pot, and some time. And some other stuff; here’s the complete list:
0.7kg ground meat (pork, usually, but can use turkey)
0.5kg smoked trotters (elective)
0.5kg smoked clod (can use turkey)
1,5 kg sauerkraut
soured cabbage leafs (if not available, cook cabbage leafs instead)
3-4 cloves of garlic
0.05kg smoked bacon
0.03kg smoked dry sausage (elective)
2 spoons of flour
As you can see the original (well, one of the original) version is quite loaded with calories. The recepie can be adopted freely for leaner versions, and using vegetarian ground meat imitations, even for vegetarians. The taste of smoked meat does make it taste better, though.
Just use the fat from the bacon to brown the onions in.
This is crucial; usually there’s too much salt in sauerkraut.
Make sure you don’t burn the paprika. Just remove the pot from the heat, mix it in, add water, and put it back.
Preparation of the stuffing
Cook until tender.
Heat up the oil in a pan, add the flour, and mix it smooth, cook it until it’s a bit tan colored. Take it off the hob, add paprika, and mix. Wait until it cools, add (slowly) 200ml of water, and mix it smooth. Add to the cabbage, and cook for about 10-20 minutes.
Serve with mashed potatoes, add sour cream according to taste.