Dairy-Free Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large head Cabbage
• about 680 g Ground Pork
• 0.75 cup Rice
• 1 large Onion
• about 790 g Tomato Sauce
• 2 teaspoons Smoked Paprika
• 1.5 teaspoons Salt
• 0.75 teaspoon Black Pepper
• 2 cups Vegetable Broth

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the cabbage: Remove the tough outer leaves from the 1 large head of cabbage. Carefully cut out the core. Place the cored cabbage in a large pot and cover with water. Bring to a boil over high heat (100°C / 100°C) and cook for 5-10 minutes, or until the leaves are softened enough to be gently peeled away from the head. Remove the cabbage from the water and let it cool slightly. As the leaves cool, carefully peel them away from the core, aiming for whole leaves. You should have about 10-12 usable leaves.
2. 2Make the filling: In a large bowl, combine the about 680 g of ground pork, 0.75 cup of rice, 1 large onion (finely chopped), 2 teaspoons of smoked paprika, 1.5 teaspoons of salt, and 0.75 teaspoon of black pepper. Mix everything together thoroughly with your hands until well combined.
3. 3Assemble the rolls: Lay a softened cabbage leaf flat. Place about 1/4 cup of the meat and rice mixture near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling. Then, starting from the stem end, tightly roll the leaf up towards the tip to create a neat package.
4. 4Arrange the rolls in the pot: Select a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity). If using sauerkraut (optional, not listed in ingredients, so omit this), place a layer on the bottom of the pot. Arrange the stuffed cabbage rolls snugly in the pot, seam-side down, in a single layer if possible. If you have more rolls than fit in one layer, you can stack them carefully.
5. 5Add liquids and cook: Pour the about 790 g of tomato sauce and 2 cups of vegetable broth over the cabbage rolls in the pot. Ensure the liquid comes up around the rolls. Bring the liquid to a boil over medium-high heat (around 100°C / 100°C).
6. 6Simmer the rolls: Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let the cabbage rolls simmer gently for 1.5 hours (90 minutes). The cabbage should become very tender, and the rice inside the rolls will be fully cooked. The internal temperature of the pork should reach at least 71°C.
7. 7Serve: Carefully remove the cabbage rolls from the pot using a slotted spoon. Serve the stuffed cabbage rolls warm.

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