Stuffed Cabbage Leaves

Name: Stuffed Cabbage Leaves (Plněná paprika/Plnená paprika)
Cuisine: Slovakian
Ingredients: 1 head tight-leaved, pale green cabbage; 1 head tight-leaved, pale green cabbage; 75 ml/5 tbsp vegetable or sunflower oil; 75 ml/5 tbsp vegetable or sunflower oil; 1 onion, peeled and finely chopped; 5 ml/1 tsp paprika; 200 g/7 oz/1¾ cups cooked white rice (90 g/3½ oz/½ cup raw weight), rinsed and drained; 100 g/3¾ oz sauerkraut, rinsed and drained; 3 garlic cloves, peeled and crushed; 300 g/11 oz/1¼ cups minced (ground) beef; 100 g/3¾ oz/generous ½ cup diced smoked bacon; 300 g/11 oz tomato purée (paste); 300 g/11 oz tomato purée (paste); 15 ml/1 tbsp plain (all-purpose) flour; 15 ml/1 tbsp sugar and a drop of white vinegar, or to taste (optional); 15 ml/1 tbsp sugar and a drop of white vinegar, or to taste (optional); salt and ground black pepper; salt and ground black pepper

Plněná paprika/Plnená paprika

Preparation info

Serves
4

Difficulty
Easy

Appears in

Czech & Slovak Food and Cooking

By Ivana Veruzabova

Published 2015

About

This delightful Slovak recipe is served in eastern Slovakia for special occasions, especially weddings. Because the dish takes a little while to prepare, be sure to make plenty, but even then you’ll find it won’t last long – because it is so good!

Ingredients

1 head tight-leaved, pale green cabbage
75 ml/5 tbsp

Europe
Czech Republic
Slovakia
Side dish
Main course
Eastern Europe
Wedding

Method

Remove any discoloured outer leaves from the cabbage, and cut out the thickest part of the cabbage stem in the centre. Cook the whole cabbage in a large covered pan of salted boiling water. After 15-20 minutes, remove the leaves from the cabbage one by one as they become soft and peel away easily – you will have to do this in stages. You will need to peel about a half th