Ingredients
- 1 large head green cabbage about 12 usable leaves
- 1 1/2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 1/2 teaspoon dried thyme
- 3 cloves garlic minced
- 2 pounds ground pork
- 1 cup cooked long grain rice
- 4 teaspoons Hungarian sweet paprika divided
- 2 teaspoons kosher salt
- Black pepper to taste
- 2 large eggs lightly beaten
- 16 ounces sauerkraut divided
- 2 cups water
- 4 tablespoons tomato paste
- Fresh parsley chopped (for garnish)
Instructions
- Fill a large bowl with ice water and keep it nearby. Take a pot larger than the head of cabbage, fill it with enough water to cover the cabbage head, and bring it to a rolling boil over high heat.
- Remove the core from the cabbage and place it stem-side up in the boiling water. Blanch the whole head for 7-8 minutes until the leaves begin to soften and separate from the head. Gently remove each cabbage leaf, one at a time, with tongs and plunge them into the ice water. Pat the leaves dry and trim any tough ribs.
- Heat olive oil in a skillet over medium-high heat. Add chopped onion and cook for 5-6 minutes until softened and translucent. Stir in the dried thyme and minced garlic and cook for an additional minute; then remove from heat.
- In a large bowl, combine ground pork, cooked rice, 1 teaspoon of paprika, salt, pepper, eggs, and the cooled onion-garlic mixture. Mix gently with your hands until the ingredients are well blended.
- Preheat your oven to 350°F. Spread 1 cup of the sauerkraut at the bottom of a large Dutch oven. Take each cabbage leaf and place about 1/3 cup of the meat mixture in a log shape at the base; then tuck in the sides and roll tightly. Arrange the rolls seam-side down in the Dutch oven.
- In a separate bowl, whisk together the 2 cups water, tomato paste, the remaining 3 teaspoons paprika, and the other half of the sauerkraut. Pour the sauce evenly over the cabbage rolls. Cover the pot and bake for 1 hour, or until the meat is cooked through and the rice is tender. Serve immediately, with a sprinkle of chopped parsley for garnish.
