(for 4 persons)
Mix 300 g minced pork with 50 g diced smoked bacon, 1 medium onion, 1 egg,
80 g boiled rice, 1 clove crushed garlic, salt pepper and paprika.
Rolls this filling up in 4 pickled cabbage leaves, tucking in the ends.
Cook 300 g sparerib of pork until tender, add a bayleaf to the liquid and 1 kg
slightly washed sauerkraut. Make hollows for the four cabbage rolls and
cook until tender. Thicken with a roux made of 2 tablespoon of fat, 40 g flour
and paprika. Boil thoroughly. Serve with the smoked meat cut into small
pieces, boiled Debrecen paprika sausage and sour cream.
Badacsonyi kéknyelû, Badacsonyi olaszrizling
Edited by: János Mohácsi (email@example.com)