Dairy-Free Stuffed Cabbage Rolls (Toltott Kaposzta)

Instructions

1. 1Bring a large pot of water to a boil. Carefully remove the 12 outer leaves of the 1 large Head of cabbage, one at a time. Submerge each leaf in the boiling water for 2 to 3 minutes, until softened. Remove the softened leaves and set them aside on a plate.
2. 2While the water is boiling, prepare the filling. In a large bowl, combine the about 680 g Ground pork, 1 cup Rice (uncooked), 1 large Onion (finely chopped), 2 tbsp Paprika, 1 tsp Smoked paprika, 3 cloves Garlic (minced), 1 tsp Salt, and 0.5 tsp Black pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
3. 3Lay one of the softened cabbage leaves flat on a clean work surface. Place about 1/4 cup of the meat mixture onto the center of the leaf. Fold the left and right sides of the cabbage leaf inward over the filling, then tightly roll the leaf up from the bottom to enclose the filling completely. Repeat this process with the remaining cabbage leaves and meat mixture.
4. 4In a large pot or Dutch oven (at least 6-quart capacity), spread half of the about 790 g Tomato sauce and half of the about 410 g Diced tomatoes evenly across the bottom. This will prevent the cabbage rolls from sticking. Arrange the prepared cabbage rolls snugly in a single layer on top of the sauce mixture, seam-side down if possible.
5. 5Pour the remaining about 790 g Tomato sauce and about 410 g Diced tomatoes over the cabbage rolls. Add enough water to the pot to almost cover the cabbage rolls. Stir in the 2 tbsp Olive oil.
6. 6Place the pot over medium-high heat and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly with a lid, and cook for 1 hour and 30 minutes to 2 hours. The cabbage rolls are done when the cabbage leaves are very tender and the pork mixture is cooked through. You can check for doneness by carefully piercing a roll with a fork; it should go in easily.
7. 7Serve the stuffed cabbage rolls hot, spooning some of the sauce from the pot over each serving.

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