Toltott Kaposzta
Beef and Cabbage Balls
Servings 0
Ingredients
- 600-700 g ground beef
- 3 eggs
- 3/5 c raw rice
- 2 large jars sauerkraut
- roux fry a little flour in butter, then pour hot water, creating rantas/roux
- piros paprika
- 2 bayleaf
- a pinch marjoram
- a pinch fennel
- salt to taste
- sour cream for serving
Instructions
- Mix beef, egg, rice, form into balls
- Rinse sauerkraut
- Place balls into a pot, with sauerkraut, and bay leaves, then add in enough water covering the whole
- Cook on low heat for at least an H
- Meanwhile make light rantas (roux)
- Once meatballs are cooked, stir in rantas, season with paprika, marjoram, fennel, and salt
- Before serving, top with a small dollop of sour cream