This grain-free version of the traditional Hungarian winter dish is absolutely delicious and very nutritios. It is gluten-free, grain-free, paleo and PKD® if the sausage is without paprika and the sour cream is not used.
Ingredients (serves 8)
Stuffing
2 kg ground beef, veal, pork or the mixture of all
200 g Mangalica (meatless) bacon, cut into small cubes
200 g nitrite-free smoked bacon, cut into small cubes
2 onions, finally chopped
3 garlic cloves, minced
1-2 grated carrots
1-2 grated parsley roots
1 tbsp salt
Black pepper
Red paprika powder, optional
1-2 tbsp lard, depending on how fatty the meat is
Other ingredients
1 big head white cabbage
1.5 kg sauerkraut, with juice
Smoked pork sausage, optional
3 bay leaves
Sour cream to serve, optional
Method
In a large bowl, thoroughly mix all ingredients for the stuffing. If the meat is too lean, add 1-2 tbs lard.
Remove core from cabbage. Place whole head in a large pot filled with boiling water. Cover and cook until softened enough to pull off individual leaves. You will need about 20 leaves.
Cut away the thick centre stem from each leaf, without cutting all the way through.
Place about 1.5 tbsp of the meat mixture on each cabbage leaf. Form neat little rolls, make sure they stay closed during cooking.
Place 1/3 of the sauerkraut in a large casserole, place half of the cabbage rolls on top, cover them with the second third of the sauerkraut and place the rest of the rolls on the top. If you add sausages, place them on the top of the rolls and cover them with the rest of the sauerkraut. Add the bay leaves and optionally a few pepper corns. Add water, cover and bring it to boil. Reduce heat and simmer for about 1.5 hours.
Serve with cold sour cream (optional).
Bon appétit!
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