Erika’s Stuffed Cabbage or Toltott Kaposzta

My machine doesn’t put the dots, double dots or apostrophe’s over the letters so go with what you are comfortable with.

As promised, this is one of the recipes our guide, Erika, gave me to post for you.

 

Filling

This is a little tricky as her measurements are in decagrams, so bear with me.

  • 1 lb. ground meat (pork ribs and smoked turkey leg)
  • 4-5 cloves of crushed garlic
  • 1 medium onion, finely chopped
  • pinch each of salt, pepper and ground caraway seed
  • 2 tbsp. mild, sweet paprika
  • 6 oz. uncooked rice (always one third of the amount of meat)
  • 25-30 pickled cabbage leaves
  • 2.2 lbs. sauerkraut (no error here)
  • 1 bunch fresh dill,
  • 2-3 bay leaves,
  • smoked sausage, sliced
  • apple slices, enough to cover surface

Rinse the sauerkraut under running water.

Combine the meat, garlic, onion and all the ingredients of the filling together until well blended.

Flatten the cabbage leaves and, if necessary, remove the thick stalks from the centre.

Place a small amount (like the size of a walnut in shell) of the meat mixture on each leaf and roll it up firmly, folding the edges under.

Pour a little olive oil in a large stock pot and about one third of the sauerkraut in it, spread some of the fresh dill and smoked, sliced sausage on top. Layer the stuffed cabbage rolls on this and a couple of bay leaves, then repeat the process again with the sauerkraut, dill, sausage slices, bay leaves.

Cover the entire surface with the remaining sauerkraut and layer apple slices on top. Pour water to cover the contents and simmer it over low heat for several hours.

Serve with sour cream and fresh white bread.

 

This recipe was her grandmother’s and is a keeper. Thanks Erika.

 

image_printPrint

Leave a Reply

Your email address will not be published.