Hungarian Stuffed Cabbage Rolls (Dairy-Free, Nut-Free)

Ingredients

• 1 large head Cabbage
• 500 g Ground Pork
• 100 g Rice
• 1 large Onion
• 2 tbsp Sweet Paprika
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 800 g Canned Tomatoes
• 2 tbsp Sunflower Oil

Instructions

1. 1Carefully cut out the tough core from the 1 large head Cabbage. Bring a large pot of water to a rolling boil. Submerge the whole cabbage in the boiling water for 3 to 5 minutes, until the outer leaves begin to soften. Carefully remove the cabbage from the water and let it cool slightly. Gently peel off the softened leaves one by one, being careful not to tear them. You should have about 12-16 usable leaves.
2. 2In a large bowl, combine the 500 g Ground Pork, 100 g Rice, 1 finely chopped large Onion, 2 tbsp Sweet Paprika, 1 tsp Smoked Paprika, 1 tsp Salt, and 0.5 tsp Black Pepper. Mix everything together thoroughly with your hands until well combined.
3. 3Lay a cabbage leaf flat. Place about 2-3 tablespoons of the meat and rice mixture near the stem end of the leaf. Fold the sides of the leaf inward over the filling, then tightly roll the leaf up from the stem end towards the tip. Repeat this process with the remaining cabbage leaves and meat mixture.
4. 4Chop any remaining cabbage leaves that are too small or torn to be used as wrappers. Place this chopped cabbage in the bottom of a large, heavy-bottomed pot or Dutch oven (at least 5-quart capacity). This forms a bed for the rolls.
5. 5Carefully arrange the rolled cabbage rolls in a single layer on top of the chopped cabbage in the pot. Try to pack them snugly but without crushing them.
6. 6Pour the entire 800 g Canned Tomatoes over the cabbage rolls. Add enough water to just cover the cabbage rolls. The liquid should come up to the level of the top layer of rolls.
7. 7Place 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. Check occasionally to ensure it is simmering gently and not boiling rapidly. The cabbage should be very tender, and the rice inside the rolls should be fully cooked.
8. 8Serve the stuffed cabbage rolls hot, spooning some of the tomato sauce from the pot over them.

Related Guides