Flavors of HungaryPreparation time: 20 minutes
Cooking time: About 1 1/2 hours

Stuffed cabbage is a typically Hungarian dish. It was once made as part of the festive meal to celebrate threshing season.

1. Cook the meat in approximately 1 liter (4 cups) water until half cooked. In a separate saucepan, cook the rice until half cooked.
2. Meanwhile, prepare the filling: combine the ground pork, drained rice, crushed garlic, egg, salt and pepper until well blended.
3. Place some stuffing on each cabbage leaf and roll up, tucking in the ends so the leaves won't open up. Wet your hands and shape the remaining filling into balls.
4. In a large skillet, fry the smoked bacon until the fat renders out; add the onion and fry until translucent, sprinkle with paprika, add half the sour cabbage leaves and the meat balls, and finally, the rest of the sour cabbage.
5. Cut the sausage into rounds and put on top, add the bay leaf and the smoked pork chops, and enough water to cover half-way. Cover and cook over low heat until tender.
6. Remove the stuffed cabbage leaves with a slotted spoon and set aside. Stir the flour into 2-3 tbsp. sour cream until smooth, add a little water, stir again, and add to the cabbage, stirring all the time. Bring to a boil, return the stuffed cabbage leaves to the pot, and bring to the boil once again.
7. Before serving, sprinkle with half of the left-over sour cream; serve the other half in a separate dish, on the side.

Note: This dish is even better reheated.
Jó étvágyat ! (Bon appétit!)