Töltött Káposzta

Ingredients

• 1 large head of green cabbage
• 250 g ground pork
• 250 g ground beef
• 1 whole medium yellow onion
• 2 whole garlic cloves
• 75 g short-grain white rice
• 1 whole large egg
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp paprika
• 2 tbsp unsalted butter
• 400 g canned crushed tomatoes
• 240 ml low-sodium chicken broth
• 120 ml full-fat sour cream
• 2 tbsp fresh dill
• 1 tbsp red wine vinegar

Instructions

1. 1

   Bring a large pot of salted water to a boil over high heat. Working carefully, use a sharp knife to cut out the core of the cabbage. Lower the whole head into the boiling water. After 8-10 minutes, the outer leaves will become pliable — use tongs to gently peel off each leaf as it softens, placing them on a clean kitchen towel. Continue until you have 8 large leaves (save the inner cabbage for another use). Let the leaves cool until you can handle them comfortably.

2. 2

   While the cabbage cooks, prepare the filling. Dice 1 medium yellow onion into 1/4-inch pieces. Peel and mince 2 garlic cloves. In a large mixing bowl, combine 250 g ground pork, 250 g ground beef, the diced onion, minced garlic, 75 g uncooked rice, 1 large egg, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp paprika. Mix gently with your hands until just combined — overworking makes the rolls tough. Divide the mixture into 8 equal portions.

3. 3

   Lay one cooled cabbage leaf flat on a clean work surface with the thicker central rib facing you. Place one portion of filling (about 50 g) on the lower third of the leaf, shaped into a small log. Fold the bottom edge of the leaf up and over the filling, then fold in the two sides like an envelope, and roll upward to enclose completely. Repeat with remaining leaves and filling, seam-side down.

4. 4

   Preheat your oven to 350°F (175°C). Set a 12-inch enameled Dutch oven over medium-high heat. Add 2 tbsp unsalted butter. Once it foams, place the cabbage rolls seam-side down in the pot — they should fit snugly in a single layer. Sear without moving them for 2-3 minutes until the bottoms turn light golden. You don't need to flip them.

5. 5

   In a medium bowl, whisk together 400 g canned crushed tomatoes, 240 ml chicken broth, and 1 tbsp red wine vinegar. Pour this mixture carefully around the rolls. The liquid should come about halfway up the sides of the rolls. Cover the Dutch oven with its lid and transfer to the oven.

6. 6

   Braise for 50 minutes. The rice inside will cook gently in the humid heat, and the meat will become tender. You should hear occasional gentle bubbles from under the lid — if it's too vigorous, lower the oven to 325°F.

7. 7

   Remove the pot from the oven. The rolls should feel soft when you press one gently. In a small bowl, whisk 120 ml full-fat sour cream until smooth. Slowly ladle some of the hot braising liquid into the sour cream while whisking constantly — this tempers it so it won't curdle. Pour the sour cream mixture back into the pot and gently stir. Taste the sauce and adjust salt and pepper if needed. Sprinkle 2 tbsp fresh dill over the rolls.

8. 8

   Serve directly from the pot or divide among shallow bowls, placing 2 rolls per serving and spooning the tangy sauce generously over each. The rolls should be tender enough to cut with the side of a spoon.

Tools you’ll need

• large pot
• tongs
• sharp knife
• clean kitchen towel
• large mixing bowl
• 12-inch enameled Dutch oven
• medium bowl
• whisk
• instant-read thermometer

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