kaposzta

Stuffed Cabbage (Töltött Káposzta)

This is a large quantity. You may want to freeze some of it or serve it again in a few days. It is said that the flavor improves with each reheating. Some cooks make it at least five days ahead and reheat it daily before serving it. This is a heavy meal and not recommended for delicate stomachs. I personally must have Froccs (half wine, half club soda) on the side, to aid digestion. Great excuse, isn't it ?

Stuffing:

1 lb. ground pork (500 g),
1/4 cup minced or ground smoked bacon (50 mL),
1/2 cup rice (125 mL),
1/8 tsp. black pepper (0.5 mL),
1/2 tsp. parika (2 mL),
1 head of sourcabbage

Sauce:

2 cups sauerkraut rinsed (500 mL),
1/4 cup minced or grated onion (50 mL),
1 tsp. paprika (5 mL),
1/4 cup diced smoked bacon or fatty smoked ham,
1 cup sour cream (250 mL)

Mix all ingredients of the stuffing and roll into individual leaves of the sourhead tucking in the sides as you go.
Heavily smoked (European) bacon is preferred for this recipe.
If sour head of cabbage is not available, use a fresh cabbage, add 1/2 tsp. (2 mL) salt to stuffing.
Do not rinse sauerkraut. You may have to secure the cabbage with toothpicks after stuffing.
If you have more stuffing than leaves, form the excess into balls and treat as stuffed cabbage.
Slice remaining cabbage, if any, very thin, discard core and add to the sauerkraut.

In the meantime line the bottom of a large casserole dish with smoked bacon or ham.
Bake uncovered for 10 minutes at 350 F (180 C). Remove and add sauerkraut, onions and paprika mix, add salt if necessary and place stuffed rolls into this mixture in such a way that the sauce mixture surrounds each roll or ball. Add enough water to cover rolls. Bake uncovered at 350 F (180 C) until sauerkraut is tender but not mushy, about 1 1/2-2 hours. Dribble sour cream on top and bake for 5 minutes more. Serve very hot with potatoes or fresh rye bread.

Variation:
Some cooks prepare this on the top of the stove and add a little Thickener* to the sauce when the sauerkraut is cooked. The sour cream may be mixed into the sauce, but I prefer the attractive appearance of the sour cream on top. It mixes with the sauce anyway during serving.