Pork Stuffed Cabbage Rolls

Have you ever had stuffed cabbage rolls with sauerkraut? It’s a classic Hungarian dish. Lightly cooked large cabbage leaves are stuffed with a mixture of paprika-spiced ground pork and pork sausage, and then rolled up into little bundles.

They’re cooked over tomato-infused sauerkraut and then served with a sour-cream sauerkraut sauce. So good!

Like tamales, they take some time to prepare, but the result? Fabulous.

Pork Stuffed Cabbage Rolls Recipe

Paprika can go flat if it's too old. Make sure you taste test your paprika for cooking with it in this recipe. If it doesn't have a strong flavor, it's no longer good and you'll need to replace it.

Cook the rice while preparing the cooked cabbage.

Caraway seeds can also be used to season the stuffing in this recipe.

Ingredients

• 2 lbs sauerkraut (preferably a good brand, such as Bubbies, that you would find in the refrigerated section of your grocery store)
• 1 large head green cabbage
• 2 tbsp olive oil
• 1 cup minced onions
• 1/4 tsp of minced garlic
• 1 lb ground pork
• 3/4 cup cooked white rice (from about 1/4 cup of dry rice)
• 2 lightly beaten eggs
• 2 Tbsp sweet Hungarian paprika (or plain paprika if your market doesn't offer a choice)
• 1/8 teaspoon dried marjoram (can sub oregano)
• 1 teaspoon Kosher salt
• Freshly ground pepper
• 1 cup water mixed with 1 cup tomato puree
• 1 cup sour cream

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