Gluten-Free Stuffed Cabbage Rolls (Töltött Káposzta)

Instructions

1. 1Preheat your oven to 175°C. Remove the core from the 1 large Green cabbage. Carefully peel off the outer leaves, aiming for about 10-12 intact leaves. Place these leaves in a large pot of boiling water for 2-3 minutes until they are softened and pliable. Remove the leaves from the water and set them aside to cool slightly.
2. 2In a large bowl, combine the about 450 g Ground pork, 1 cup Cooked rice, 1 medium Onion (finely chopped), 2 cloves Garlic (minced), 1 tbsp Sweet paprika, 1 tsp Smoked paprika, 1 tsp Salt, and 1/2 tsp Black pepper. Mix everything together thoroughly with your hands until well combined.
3. 3Lay one softened cabbage leaf flat on a clean surface. Place about 1/4 cup of the pork mixture in the center of the leaf. Fold the sides of the cabbage leaf inward over the filling, then tightly roll the leaf up from the bottom to create a neat package.
4. 4Repeat step 3 with the remaining cabbage leaves and pork mixture until all the filling is used. You should have about 10-12 stuffed cabbage rolls.
5. 5Arrange the stuffed cabbage rolls in a single layer in a large pot or Dutch oven. Pour the about 790 g Tomato sauce and 1 cup Beef broth over the cabbage rolls, ensuring they are mostly submerged.
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, and let the cabbage rolls cook for 1 hour and 45 minutes to 2 hours. The cabbage should be very tender when pierced with a fork, and the pork mixture should be cooked through.
7. 7Carefully remove the stuffed cabbage rolls from the pot. Serve hot with the tomato sauce from the pot.

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