Inces’ Stuffed Cabbage

Incéék Töltöott Káposztája

(Stolen from the secret files of Peggy and the late Alexander Ince)


  • 1 head of fresh cabbage
  • ¼ cup uncooked rice
  • ½ cup beef broth
  • 2 medium-sized onions, chopped
  • 3 tablespoons bacon drippings
  • ½ pound lean pork, ground
  • ½ pound beefsteak, ground
  • Dash of freshly ground pepper
  • ½ teaspoon salt
  • 1 raw egg
  • 3 tablespoons flour
  • 1 tablespoon paprika
  • 2 pounds sauerkraut
  • 1 tomato, sliced
  • 2 smoked pig knuckles
  • 1 pound fresh sausage
  • ½ pound oxtails
  • 1 pound dagadó (see Note), or smoked spareribs
  • 1 cup sour cream
  • ¼ cup heavy sweet cream
  • Paprika Essence


  1. Separate the cabbage leaves and place in hot water to make them limp enough not to crack when rolled.
  2. Cook rice in beef broth for 10 minutes.
  3. Fry 1 onion in 1 tablespoon bacon drippings for 5 minutes. Mix ground meats with fried onion, pepper and salt, ½ cup water, 1 egg and the semicooked rice.
  4. Place mixture in separated cabbage leaves, and roll or squeeze together in clean napkins so the rolls won’t come apart when cooking.
  5. Fry the other chopped onion in remaining drippings for 5 minutes. Add flour, stir, and cook for 5 or 6 minutes. Add paprika and 1 cup cold water, whip, and pour over sauerkraut.
  6. Line the bottom of a large casserole with the stuffed cabbage leaves; put sauerkraut layer over. Add tomato and 2 cups water, or enough to cover the-sauerkraut layer. Top with meats, neatly arranged. Cook it over very, very low heat for 2 to 2½ hours. Lift cover as few times as you can.
  7. Take a huge, low-sided casserole or platter. Put sauerkraut on bottom. Place stuffed cabbage leaves around and the meats cut into individual portions in the center. Sprinkle with sour cream mixed with sweet cream and the paprika essence.