🥣 Instructions:
- Prepare the cabbage
- Bring a large pot of salted water to a boil.
- Carefully core the cabbage, then lower it into boiling water. As leaves soften (about 2–3 minutes), peel them off with tongs.
- Set softened leaves aside until you have 12–15 large leaves. Cut thick stem parts from leaves for easier rolling.
- Make the filling
- In a bowl, mix ground meat, uncooked rice, onion, garlic, egg, salt, pepper, and paprika until combined (don’t overmix).
- Assemble the rolls
- Place 2–3 tbsp of filling near the base of each cabbage leaf.
- Fold sides over filling, then roll up tightly (like a burrito).
- Repeat until all filling is used.
- Make the sauce
- In a large pot or Dutch oven, mix tomato sauce, water/broth, sugar, vinegar, salt, pepper, and bay leaf. Bring to a simmer.
- Cook the rolls
- Nestle rolls seam-side down in the pot of sauce.
- If you have leftover cabbage leaves, layer them on top to keep rolls moist.
- Cover and simmer gently on low heat 1.5–2 hours, until cabbage is tender and rice is cooked through.
- Serve
- Remove bay leaf. Spoon sauce over rolls and serve hot, with crusty bread or mashed potatoes.
🌟 Tips:
✅ Traditional twist: Add a handful of sauerkraut or diced smoked sausage to the pot for authentic Hungarian flavor.
✅ Rolls taste even better the next day — perfect for make-ahead meals!
✅ Store leftovers in the fridge up to 4 days or freeze for 2 months.
Would you like a vegetarian version, a slow cooker method, or side dish ideas to serve with your cabbage rolls?