Aunt Manci’s Hungarian Stuffed Cabbage

Manci Neni is 73 years old and when she cooks, it gets carefully warm in the kitchen, because she heats up the old salgó – the traditional Hungarian wood stove. Today we are having stuffed sauerkraut. It reminds us a little bit of mother’s well-known cabbage rolls – but at the latest when we taste it, we feel the special note of Hungarian spices. The spicy smoked minced meat filling comes from our own home slaughtering and the sour pickled cabbage from the garden. Delicious! Uncle Sandor serves his homemade red wine – dry, very dry. Even if you don’t own a pig, don’t live in a Hungarian village and have to get the cabbage at the weekly market, you can make Manci’s stuffed sauerkraut the same way and enjoy it…

Soak the long grain rice in water for about 1 hour. Dip the cabbage head briefly in boiling water, then remove the stem and peel off the individual leaves. Cut the onions into cubes and fry them in fat together with plenty of paprika powder.

Stuffing: mix the minced meat with the long grain rice and the braised paprika onions, season heartily with garlic, salt and pepper and knead well. Next, place about a good tablespoon of stuffing on each savoy cabbage leaf and roll up.

Pad the pot with a good layer of sauerkraut and bacon cubes, add the sauerkraut juice and a little bit of beef broth (sauerkraut must not float), then place the stuffed savoy cabbage rolls in the pot.

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