🇭🇺 Hungarian Stuffed Cabbage with Vegetables & Barley (Gersli Töltött Káposzta)

🧾 Ingredients:

• 1 large cabbage (or 1 jar sour cabbage leaves)
• 150 g barley (gersli), rinsed
• 1 large onion (finely chopped)
• 2 cloves garlic (minced)
• 2 carrots (grated)
• 1 parsley root or celery stalk (optional, finely chopped)
• 2 tbsp oil
• 1–2 tbsp Hungarian sweet paprika
• 1 tsp black pepper
• 1 tsp salt (to taste)
• 1 tsp dried marjoram (optional)
• 1 tbsp tomato paste
• 500 ml tomato sauce or crushed tomatoes
• 700 ml vegetable broth or water
• 100 g mushrooms (optional, chopped)
• 200 ml sour cream or yogurt (for serving)

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👩‍🍳 Instructions:

1. Prepare cabbage:
   If using fresh cabbage, boil the head for a few minutes and carefully separate the leaves. Trim thick stems.

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2. Prepare barley:
   Cook barley in water for about 15–20 minutes until partially tender. Drain.

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3. Make filling:
   Heat oil in a pan and sauté onion until soft. Add garlic, carrots, and optional mushrooms. Cook for a few minutes.
4. In a bowl, mix cooked barley, sautéed vegetables, paprika, salt, pepper, and marjoram.

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5. Stuff rolls:
   Place filling on each cabbage leaf, fold sides, and roll tightly.

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6. Assemble pot:
   Add chopped cabbage or sauerkraut to the bottom.
7. Arrange stuffed rolls on top.
8. Mix tomato paste with tomato sauce and broth, then pour over.

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7. Cook:
   Cover and simmer on low heat for about 1–1.5 hours until cabbage and barley are tender.