Dairy-Free Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large Cabbage
• 1 pound Ground Pork (or Plant-Based)
• 0.5 cup Rice
• 1 large Onion
• 6 ounces Tomato Paste
• 28 ounces Crushed Tomatoes
• 2 teaspoons Smoked Paprika
• 1 teaspoon Caraway Seeds
• 2 cups Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper

Instructions

1. 1Preheat your oven to 350°F (175°C). Core the 1 large cabbage and carefully separate the leaves. Boil the cabbage leaves in a large pot of water for about 10 minutes, or until they are pliable enough to roll. Gently remove the leaves and set them aside.
2. 2In a large bowl, combine 1 pound of ground pork (or plant-based alternative), 0.5 cup of rice, 1 large onion (finely chopped), 2 teaspoons of smoked paprika, 1 teaspoon of caraway seeds, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Mix these ingredients together thoroughly.
3. 3Lay out each pliable cabbage leaf. Place a spoonful of the filling mixture onto the center of each leaf. Fold the sides of the leaf inward, then roll it up tightly from the stem end to create a neat package.
4. 4Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat (350°F/175°C). Add the remaining chopped cabbage leaves to the bottom of the pot to create a base layer.
5. 5Carefully arrange the rolled cabbage rolls on top of the chopped cabbage layer in the pot. In a separate bowl, mix 6 ounces of tomato paste, 28 ounces of crushed tomatoes, and 2 cups of vegetable broth until well combined. Pour this tomato mixture evenly over the cabbage rolls.
6. 6Bring the liquid in the pot to a gentle simmer over medium heat (350°F/175°C). Once simmering, reduce the heat to low, cover the pot tightly, and let it cook for 1.5 hours, or until the cabbage rolls are very tender and the filling is cooked through. The sauce should be thickened.
7. 7Serve the stuffed cabbage rolls warm, spooning some of the tomato sauce from the pot over each serving.

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