Instructions:
- Prep the cabbage:
Bring a large pot of water to boil. Core the cabbage and gently peel off whole leaves (you’ll need about 12–15). Blanch the leaves in the boiling water for 2–3 mins until flexible. Drain and cool. Trim thick stem parts so they roll easily. - Make the filling:
In a bowl, mix ground meat, rice, onion, egg, paprika, salt & pepper. That’s your stuffing! - Roll them up:
Place a heaping tablespoon of filling into each leaf, tuck in the sides, and roll it up like a burrito. You can use leftover smaller or torn leaves to line the bottom of your pot. - Layer the pot:
In a large heavy pot or Dutch oven:- Add chopped cabbage scraps or some sauerkraut on the bottom.
- Place rolls seam-side down in a circular pattern.
- Add in sauerkraut between layers, and smoked sausage if using.
- Make the sauce:
In a small saucepan, heat oil or lard, add flour and cook to make a roux. Stir in paprika and immediately add tomato puree. Slowly pour in water or broth, stirring constantly until smooth. - Pour & simmer:
Pour sauce over the cabbage rolls. Add bay leaf, more water if needed (should nearly cover everything), and bring to a simmer. Cover and cook over low heat for 1.5–2 hours, until tender and flavorful.
To Serve:
- With sour cream on top 🥄
- Crusty bread or mashed potatoes on the side
- A sprinkle of fresh dill or parsley if you like
Want me to help you put together a video voiceover or write up a cozy Facebook post for this one? This is one of those meals that says “my soul is fed”. 😌🍽️
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