This recipe is a twist on traditional stuffed cabbage. Instead of wrapping the meat in sauerkraut leaves, we make easy meatballs and cook them in a flavorful stew. It has all the delicious flavors of classic stuffed cabbage, but with less work. The rich base, made with paprika, onions and smoked pork fat, gives the dish a deep, comforting taste. Slow cooking makes everything tender and brings the flavors together. Serve it hot with sour cream and fresh bread for a hearty, satisfying meal.
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.
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