Hungarian-Style Stuffed Cabbage (Töltött Káposzta)
A thick cornmeal and smoked ham filling is rolled in blanched cabbage leaves and braised in a paprika-spiked tomato sauce in this comforting dish.
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Cooking tools:
- Pot
- Tongs
- Baking sheet
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Stove
- Mixing bowl
- Fine-mesh sieve
- Serving platter
- Spoon
- Paring knife
- Kitchen scale
Ingredients
- Kosher salt
- freshly ground black pepper
- 1 large head cabbage, cored
- 3 tbsp. olive oil
- 8 oz. smoked ham steak, cut into 1/4" pieces
- 6 cloves garlic, minced
- 1 large yellow onion, minced
- 5 1⁄2 cups chicken stock
- 1 1⁄3 cups fine yellow cornmeal
- 1⁄2 tbsp. Hungarian hot paprika
- 1⁄2 tbsp. Hungarian sweet paprika, plus more for garnish
- 1 tsp. roughly chopped parsley, for garnish
- 1 Italian frying pepper, thinly sliced into rings and seeded, for garnish
- 1 (6-oz.) can tomato paste
- Sour cream, for serving
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