Ingredients
6-8 sauerkraut leaves
1000 g chopped sauerkraut
100 g (2 cups) pearl barley or rice
400 g minced pork
1-2 onions
1 clove of garlic
1-2 tbs lard or oil
2 teaspoons Hungarian paprika powder
ground black pepper
1-2 bayleaves
salt
200 ml sour cream
Instructions
Make the stuffing:
Braise half the diced onions in lard, add the minced pork, the pearl barley (rice) and sprinkle it with 1 teaspoon paprika. Add the mashed clove of garlic, some salt, ground black pepper and stir well. Place some stuffing on the sauerkraut leaves and make nice rolls.
Braise the remained onion in oil. Remove the pan from the heat, add 1 teaspoon paprika powder, half of the chopped sauerkraut and the bayleaves. Place the stuffed rolls on it and cover it with the other half of the sauerkraut. Add some water and cook it until the cabbage and the stuffing is tender (approx. 1,5-2 hours).
Remove the stuffed rolls. Mix sour cream with 1-2 tablespoons of flour and add to the sauerkraut and cook it for 1-2 minutes, dilute it with some water if necessary. The name of this last process is habarás in Hungarian and it thickens the meal. Place the cabbage rolls back in the pan. We have this dish with sour cream and slices of white bread.
Source: www.budapest-tourist-guide.com/