Egg-Free Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1.5 lbs Ground pork
• 1 cup Rice
• 2 medium Onion
• 1 lb Sauerkraut
• 1 large Cabbage
• 28 oz Tomato sauce
• 2 tbsp Smoked paprika
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Pepper
• 2 cups Water

Instructions

1. 1Cook the 1 cup of Rice in a pot with 2 cups of water over medium heat until all the water is absorbed and the rice is tender, about 15-20 minutes. Set the cooked rice aside in a bowl to cool completely.
2. 2Carefully remove the core from the 1 large Cabbage. Place the whole cabbage in a large pot filled with water, bring it to a boil over high heat, then reduce to medium-low and simmer for 10-15 minutes until the outer leaves are soft enough to peel away without tearing. Gently peel off the leaves one by one and set them aside, discarding the cooking water.
3. 3Finely chop one of the 2 medium Onion. In a large bowl, combine the 1.5 lbs Ground pork, the cooled 1 cup of Rice, the chopped 1 medium Onion, 1 tsp Salt, 1/2 tsp Pepper, and 1 tbsp Smoked paprika. Use your hands to mix these ingredients together thoroughly until they are well combined.
4. 4Spread 1/2 lb of the 1 lb Sauerkraut evenly over the bottom of a large, heavy-bottomed pot or Dutch oven that has at least a 6-quart capacity.
5. 5Take one softened cabbage leaf. Place about 2 tablespoons of the pork and rice mixture near the stem end of the leaf. Fold the sides of the leaf inward over the filling, then roll the leaf up tightly from the stem end towards the tip, forming a neat package.
6. 6Place each rolled cabbage roll seam-side down in the pot, arranging them snugly in a single layer on top of the 1/2 lb Sauerkraut. Continue rolling and arranging all the remaining cabbage leaves and pork and rice mixture in the same way.
7. 7Finely chop the second 1 medium Onion. Top the cabbage rolls with the remaining 1/2 lb Sauerkraut and the chopped 1 medium Onion, then pour the 28 oz Tomato sauce and 2 cups Water over everything. Sprinkle the remaining 1 tbsp Smoked paprika on top.
8. 8Place the pot over medium-high heat and bring the liquid to a gentle simmer. Once the liquid is simmering, reduce the heat to low, cover the pot tightly with its lid, and cook for 2 hours. The cabbage leaves should be very tender when pierced with a fork, and the internal temperature of the pork mixture should reach 160°F (71°C).
9. 9Serve the stuffed cabbage rolls hot, spooning some of the rich tomato sauce and tender sauerkraut over each serving.

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