Károlyi-káposzta

Ingredients

• 1white cabbagecore it, loosen the leaves for the rolls and blanch until pliable, shred the rest
• 2⅔ lbSauerkrautas a bed and cover between the rolls; if very sour, rinse briefly and squeeze out (optional)
• 1¾ lbground porkfor the filling
• 5¼ ozRicemix into the filling raw and rinsed
• 2onionfinely diced, sautéed until translucent
• 2 clovesgarliccrushed, into the filling (optional)
• 1Eggbinds the filling (optional)
• 3 tspPaprika powderin the filling and the onion base, also in the roux
• 1 tspcarawayground in the filling, whole between the cabbage layers (optional)
• 2bay leafbetween the cabbage layers with whole peppercorns (optional)
• 1 tspblack pepperground, partly whole
• Saltto season filling and cabbage
• 3½ ozsmoked baconcooked along or rendered, for the smoky note
• ½ cupoilfor the onion base and the roux
• 1¾ ozflourto thicken the cooking liquid
• 7 ozsour creamto serve
• 3⅓ cupstomato juiceas the cooking liquid instead of water (optional)
• 1 tspSugarsoftens the acidity of the cabbage (optional)

Method

1. Cut the core out of the cabbage and lower the head into simmering water. Peel off the leaves one by one as they loosen and leave them in the water until pliable, then shave down the thick ribs so they lie flat. Shred the remaining cabbage and the small leaves into strips.
2. Sauté the finely diced onion in oil until translucent, then let it cool. If your sauerkraut is very sour, rinse it briefly and squeeze it out well.
3. Mix the ground pork, the raw rinsed short grain rice, part of the sautéed onion, the crushed garlic, salt, ground pepper, paprika powder, ground caraway and the egg into an even filling.
4. Set a portion of filling on each cabbage leaf, fold in the sides and roll up tightly. Shape any leftover filling into small balls.
5. Line the bottom of the pot with oil, the rest of the sautéed onion and paprika powder, then add a layer of sauerkraut mixed with the shredded cabbage and season it with 2 bay leaves, whole peppercorns and whole caraway.
6. Layer the rolls, the meatballs and more sauerkraut with the shredded cabbage alternately, lay the smoked bacon on top and finish with a final layer of sauerkraut. Cover generously with water or tomato juice, season with salt, add a teaspoon of sugar if you want to take the edge off the acidity, and cook over low heat for 1.5 to 2.5 hours.
7. For the thickening, toast the flour in oil in a separate pan until light brown, take the pan off the heat, dust in paprika powder and whisk in cold water until smooth.
8. Loosen the roux with a little of the hot cooking liquid, stir it into the pot and bring everything back to a brief boil. Fish out the bay leaves and the whole peppercorns, taste, then serve with sour cream and bread.

Tips and variations

You can skip the sauerkraut and work with fresh white cabbage only — the rolls then cook in tomato juice and water; for a merely gentler result, soak the sauerkraut before layering. The thickening works either as a toasted paprika roux or as a flour-and-water mixture stirred together cold. The cabbage also stands on its own without meat: simmer cabbage strips with carrot in caramelised sugar and honey until soft and finish with basil, or make cabbage noodles by frying the strips in oil or bacon fat until golden and tossing them with cooked egg noodles, either salty and peppery or sweetened with sugar. Handy to know: you can cook the dish ahead, cool it and freeze it — reheat before serving and only thicken it then. At the table, a spoonful of sour cream and fresh bread belong with it.