Hungarian Stuffed Cabbage
from Nóra's Hungary Starts Here Blog

In Hungary, the stuffed cabbage is a typical feast food, often served at Christmas, and the main dish of the feast on pig-killing day (disznótor). Probably our stuffed cabbage originated from szárma, stuffed grape leaves, which is originated from the time of the Ottoman (Turkish) occupation.

Also see Polish-style Stuffed Cabbage.

1 large cabbage
1/2 kilogram ground beef or pork (1.1 pounds)
1 1/4 cups long grain white rice
salt to taste
pepper to taste
Red Hungarian paprika - for color and taste
3 large fresh garlic cloves pressed or more if desired
2-3 eggs
1 onion - grated into meat mixture
300 gram smoked ham hock (about 2/3 pounds)
1 kilogram saurkraut - rinse alittle right before adding so it's not too sour (2.2 pounds)
2 small cans of Contadina tomato paste - mix both cans with enough water to cover entire pot of stuffed cabbage for cooking.
Oil and flour for the roux

1. Remove core from the cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Dry and reserve liquid.

2. Combine the meat, rice, spices, and eggs, mix well with your hands. Lay out a leaf of cabbage and center about 2 tablespoons of meat. Fold up sides and roll up ends to seal each roll. Continue with all the meat and cabbage leaves.

3. To fill the pot, start with a layer of chopped up cabbage that is left after using the leaves, mixed with the sauerkraut. Then place the stuffed cabbage. Add another layer of chopped cabbage and sauerkraut on top of that, then another layer of stuffed cabbage. Keep going like this until you run out of stuffed cabbage, and add a final layer of chopped cabbage and sauerkraut on top.

4. Add the tomato paste sauce, the smoked ham hock and the water to just cover the contents of the pot. Cook on simmer for one and half hour or until rice is tender.

5. Make a roux. (Ingredients for roux: 1 tablespoon of oil, 1 tablespoon of flour, paprika). Add to the sauce after removing the rolls and cook until thickened.

6. Serve with the sauerkraut, ham hock and sour cream.