Hungarian Stuffed Cabbage

Instructions

1. Prepare the cabbage
   Core the cabbage and place it in a large pot of boiling water. As the outer leaves soften, carefully peel them off with tongs and set aside. Continue until you have about 16-20 large leaves. Cut out the thick center rib from each leaf to make them easier to roll.
2. Make the filling
   In a large bowl, combine ground pork, ground beef, rice, half of the chopped onion, garlic, paprika, caraway seeds, eggs, salt, and pepper. Mix thoroughly but gently until all ingredients are well incorporated.
3. Fill and roll the cabbage leaves
   Place about 3 tablespoons of the meat mixture in the center of each cabbage leaf. Fold the sides of the leaf over the filling, then roll from the stem end to completely enclose the filling. Repeat with remaining leaves and filling.
4. Prepare the cooking pot
   Heat oil in a large Dutch oven or heavy pot. Sauté the remaining onion until translucent. Add half of the sauerkraut to cover the bottom of the pot. Chop any remaining cabbage leaves and add them to the sauerkraut.
5. Layer and cook the cabbage rolls
   Arrange the cabbage rolls seam-side down on top of the sauerkraut layer. Cover with the remaining sauerkraut and pour tomato sauce over everything. Add enough water to barely cover the rolls.
6. Simmer until tender
   Bring to a boil, then reduce heat to low. Cover and simmer for about 2 hours, or until the cabbage is very tender and the rice in the filling is fully cooked. Occasionally baste the rolls with the cooking liquid.
7. Serve hot
   Carefully transfer the cabbage rolls to a serving platter. Spoon some of the cooking liquid and sauerkraut over them. Serve with a dollop of sour cream on top of each roll.