Stuffed Cabbage - Töltött Káposzta

Tap an ingredient or step to check it off.

1. 1Step 1: Prepare the cabbage leaves using one of two methods. For blanching: core the cabbage and place it head down in enough boiling water to cover, then turn off the heat. When the cabbage has wilted, carefully remove it from the water, let it cool, and peel the leaves off whole. Trim the heavy vein down to make it flat. For freezing: remove the tough outer leaves, rinse, and core the cabbage. Pat it dry, place it in a zip-top plastic bag, and freeze. When ready to use, defrost the cabbage and the leaves will peel off easily.
2. 2Step 2: Place the pork neck bones or smoked pork ribs in a large pot. Add half of the sauerkraut.
3. 3Step 3: Heat up 1 cup of rice with 1/2 cup of water and let it absorb the water. Let cool.
4. 4Step 4: Combine meat, onion, seasonings, and cooled rice, and mix well.
5. 5Step 5: In the center of each wilted cabbage leaf, place 2-3 tablespoons of the meat mixture. Fold in the sides of the cabbage leaves first and roll up. Add all of this to the pot.
6. 6Step 6: Put the rest of the sauerkraut on top. Add tomato juice and water.
7. 7Step 7: Bring to a slow boil. Lower the heat and simmer for 1 1/2 to 2 hours.
8. 8Step 8: Serve with sour cream and crusty bread.