What makes this stuffed cabbage “Debrecen style” is the addition of kolbász, which is optional. This recipe comes from A Főzőkanál Művészei and was contributed by László Hajzer. It serves 10.
Ingredients:
3 kilograms sauerkraut
Cabbage leaves (with the thick part removed)
800 grams pork, minced
50 grams salt
Ground pepper
Marjoram
300 grams smoked bacon, diced
150 grams onion
Garlic, crushed
200 grams rice
2 eggs
300 grams fat
Paprika
500 milliliters sour cream
150 grams flour
500 grams debreceni páros kolbász
Method:
Taste the sauerkraut. If it’s too sour, rinse and then squeeze the water out. Salt and spice the meat. Sauté the bacon and then add one-third of the onions (which have been grated) and the garlic and continue to sauté, and then add this mixture to the meat. Add the rice and eggs, and knead until its mixed. Fill the cabbage leaves with the meat, and then roll them up. Sauté the rest of the diced onions in the lard, add paprika, and a bit of water. Add three-quarters of the sauerkraut, layer the cabbage rolls on top, and cover with the leftover cabbage leaves. Cook until they are cooked through. Stir in a roux which has been seasoned with paprika, and add sour cream. Garnish with the cooked kolbász (which had been slashed several times before cooking).
