Dairy-Free and Egg-Free Hungarian Stuffed Cabbage (Töltött Káposzta)

Ingredients

• 1 large head Cabbage
• 1 cup Rice
• 300 g Mushrooms
• 1 large Onion
• 2 tsp Smoked Paprika
• 4 tbsp Tomato Paste
• 700 g Crushed Tomatoes
• 2 cups Vegetable Broth
• 2 tbsp Sunflower Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Carefully peel the outer leaves from the 1 large head of Cabbage. Place the remaining cabbage head in an 8-quart or larger pot and cover it completely with water. Bring the water to a boil over high heat (400°F / 205°C), then reduce the heat to medium (300°F / 150°C) and simmer for 2-3 minutes, until the leaves are soft enough to bend without breaking. Carefully remove the softened cabbage leaves and set them aside.
2. 2Measure the 1 cup of Rice into a medium saucepan. Add 2 cups of water to the saucepan. Bring the water to a boil over high heat (400°F / 205°C), then reduce the heat to low (200°F / 95°C), cover the saucepan tightly, and simmer for 15 minutes, until the water is absorbed. Remove the saucepan from the heat and let it stand, covered, for 5 minutes, then fluff the cooked rice with a fork and set it aside.
3. 3Peel the 1 large Onion and finely chop it into 1/4-inch pieces. Clean the 300 g of Mushrooms and finely chop them into 1/4-inch pieces. Heat the 2 tbsp of Sunflower Oil in a 12-inch skillet over medium-high heat (375°F / 190°C). Add the chopped 1 large Onion and 300 g of Mushrooms to the skillet and cook, stirring occasionally, for 5-7 minutes, until they are softened and lightly browned.
4. 4In a large bowl, combine the cooked 1 cup of Rice, the sautéed 1 large Onion and 300 g of Mushrooms, 2 tsp of Smoked Paprika, 1 tsp of Salt, and 1/2 tsp of Black Pepper. Mix all ingredients thoroughly until they are evenly distributed.
5. 5Lay one prepared cabbage leaf flat on a clean surface. Place approximately 1/4 cup of the rice mixture in the center of the leaf. Fold the sides of the cabbage leaf inward over the filling, then roll the leaf up tightly from the bottom to create a compact package. Repeat this process with all remaining cabbage leaves and the rice mixture until all the filling is used.
6. 6In a large pot or Dutch oven (at least 6-quart capacity), spread the 4 tbsp of Tomato Paste evenly over the bottom. Arrange the stuffed cabbage rolls snugly in the pot, placing them seam-side down. Pour the 700 g of Crushed Tomatoes over the rolls, then add the 2 cups of Vegetable Broth.
7. 7Bring the liquid in the pot to a gentle simmer over medium-high heat (375°F / 190°C). Once it is gently simmering, reduce the heat to low (200°F / 95°C), cover the pot tightly, and cook for 1 hour and 30 minutes. The dish is done when the cabbage leaves are very tender and the filling is heated through. Check occasionally to ensure the liquid is gently simmering and not boiling vigorously.
8. 8Serve the stuffed cabbage rolls hot.

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