Cabbage + Beef Stew (Töltött Káposzta)

Every time we eat this dish, we remember why we totally don't mind that we will be eating it for the next three days. This recipe makes a large serving, which we love, as we are all about cooking once and eating twice (or more)! This meal feels so nourishing, much like a lot of traditional Hungarian dishes, and is also quite cheap to make. This dish is a great reminder that sometimes the most simple ingredients make the most delicious meals!

Ingredients:

1 large whole cabbage

500g grass fed beef mince

1 cup rice

400g sauerkraut

2 eggs

400g diced tomatoes

2 cups filtered water

1.5 onions diced

3 garlic cloves

3 cups water

3.5 tbsp sweet Hungarian paprika

1 tbsp olive oil

salt + pepper to season

sour cream to serve

To begin, cook one cup of rice and allow to cool. Next, de-core the cabbage with a sharp knife, just removing the centre. Boil a large pot of water and submerge the cabbage in the boiling water, allowing the leaves to come away from the cabbage one at a time. You will need to assist the leaves in detaching gently with a fork. Once all cabbage leaves have been removed, set the leaves aside. In a large bowl, add the rice, eggs, 1.5 tbsp paprika, half a diced onion, salt and pepper and stir gently to combine. To make the rolls, take one cabbage leaf and roughly 3 tablespoons of the meat mixture and roll it up like a rice paper roll. Complete this process until there is no more meat mixture left. With any remaining cabbage, finely dice and set aside. Now lets start cooking! Take a large pot and place it over a medium heat with a touch of olive oil. Once it is up to temp, add the onion and garlic, cooking until they are golden and soft. Add the diced tomatoes, and then layer into the pan, sauerkraut, the diced cabbage, finishing with the cabbage rolls. Then pour over the water until the rolls are just covered. Bring up to a boil, then reduce to a gentle simmer and allow it to cook, covered with a lid, for the next 2 hours. You do not need to stir this dish throughout the cooking process. Season with salt and pepper and serve with a good quality sour cream.

* Depending on the size of your cabbage, you may have some leftover meat mixture, so you can roll it up into meatballs and pop that into the stew too!