- • 3 lbs. fresh ground pork
- • 1 lb. cooked rice
- • 4 cloves garlic
- • 2 tsp. ground black pepper
- • 3 ea. bay leaves
- • 3 ea. eggs
- • 3 heads of cabbage
- • 1 red pepper diced
- • 1 green pepper diced
- • ½ cup Hungarian paprika
- • 1 29 oz. can tomato sauce
- • Salt and pepper to taste
Mix pork, rice, eggs, black pepper, salt, garlic and half of the paprika.
Take a wet kitchen towel and wrap a head of cabbage with it and microwave for 15mins until cabbage leaves are tender. Remove whole leaves from the head of cabbage. Remove center stem.
Place one cup of the pork mixture in the middle of a cabbage leaf and wrap like a burrito. Fold in the side of the leaf and then roll.
Layer cabbage rolls in large stock pot, starting with the extra cabbage leaves and the leaves that were too small to fill. Sprinkle the cabbage with a couple of the peppers and season with salt and pepper. Place a layer of rolls on the cabbage and repeat until full.
Mix the can of tomato sauce with the paprika and half a can of water. Pour over rolls and add bay leaves.
Cover and simmer for 3-4 hours until cabbage rolls are tender.
Serve of the cabbage and peppers from the pot and top with sour cream.