Töltött Káposzta

Ingredients

• 500 g Sauerkraut
• 1 pcs Green Cabbage
• 300 g Ground Pork
• 80 g Long Grain Rice
• 1 pcs Yellow Onion
• 2 pcs Garlic
• 1.6666666666666667 tbsp Sweet Paprika
• 0.5 tsp Hot Paprika
• 1 tsp Caraway Seeds
• 1 tsp Marjoram
• 1 tbsp Tomato Paste
• 250 g Smoked Pork Ribs
• 1 tbsp Lard
• 120 g Sour Cream
• 1 tbsp All Purpose Flour
• 2 tbsp Fresh Dill
• 2.25 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 2.9 l Water

Method

1. Bring a large pot of {water} to a boil over high heat. Core {green_cabbage}, lower it into the pot, and simmer until the outer leaves turn pliable and glossy. Peel off the softened leaves as they loosen, then let them cool enough to handle so they roll without tearing.
2. Rinse {long_grain_rice}, then combine it in a bowl with {ground_pork}, finely diced {yellow_onion}, minced {garlic}, {sweet_paprika}, {hot_paprika}, {marjoram}, {kosher_salt}, and {black_pepper}. Mix until evenly combined but not compacted so the rolls stay tender.
3. Trim the thick rib from the softened {green_cabbage} leaves, place portions of the {ground_pork} filling onto each leaf, then fold and roll tightly into neat parcels.
4. Heat {lard} in a Dutch oven over medium low heat. Add half of the {sauerkraut} and any extra shredded {green_cabbage}, season lightly with {kosher_salt}, and cook until fragrant and lightly softened. Pull the pot off the heat, stir in {sweet_paprika} and {caraway_seeds}, then immediately moisten with {water}. Stir in {tomato_paste} so the paprika stays sweet, not bitter.
5. Nestle the {ground_pork} rolls seam side down into the pot, tuck in {smoked_pork_ribs}, then cover with the remaining {sauerkraut}. Add a little more {water} if needed so everything is barely submerged.
6. Bring the pot just to a gentle bubble over medium heat, then reduce to low. Cover and simmer until the {green_cabbage} is silky, the {long_grain_rice} is tender, and the {ground_pork} is fully cooked through. Let the broth settle at a bare simmer so the rolls stay intact.
7. Whisk {sour_cream} with {all_purpose_flour} in a small bowl until smooth. Ladle in a little hot broth to temper it, then stir the mixture back into the pot off the heat so it thickens gently without splitting.
8. Rest the {toltott_kaposzta} briefly off the heat so the flavors meld, then spoon into deep bowls. Finish with {fresh_dill}, a final taste of {kosher_salt} and {black_pepper}, and an extra dollop of {sour_cream} for brightness.