Hungarian cabbage rolls

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Remove the outer leaves from the white cabbage and cut out the stalk in a wedge shape. Blanch the cabbage in boiling water for two to three minutes, remove and remove the outer leaves.

2. 2

   Remove twelve cabbage leaves one after the other. Cut the ribs of the leaves flat. Use remaining cabbage for stew or salad. Peel onions and chop finely. Cook the rice in little boiling salted water for five minutes, drain.

3. 3

   Knead minced meat, rice, two tablespoons of diced onion, thyme, paprika and salt. Spread the minced meat on the cabbage leaves. Wrap the outside of the leaves towards the middle and then roll them up tightly into roulades.

4. 4

   Heat the fat in a casserole dish. Fry the rest of the onions in it until transparent. Press the sauerkraut, add to the onions and steam briefly. Mix tomato paste with 3/8 litres of water and season with Tabasco.

5. 5

   Add liquid to the sauerkraut and cook for five minutes. Clean, wash and finely dice the peppers. Remove 2/3 of the sauerkraut and set aside. Place six cabbage rolls and 1/3 of the paprika cubes on the remaining sauerkraut in the pot.

6. 6

   Cover with some of the sauerkraut and some diced peppers. Place the rest of the roulades and diced peppers on top. Spread the rest of the sauerkraut and bacon slices on top. Cover in a preheated oven (electric cooker: 200 °C/ gas: level 3) 1 1/2 hours

7. 7

   In the meantime clean, wash and cut the tomatoes into six. Put the tomatoes on the sauerkraut and bacon and cook for another 30 minutes. Boiled potatoes taste good with it.