Hungarian Stuffed Cabbage Rolls (Dairy & Nut-Free)

Ingredients

• 1 large Green cabbage
• 1 lb Ground pork
• 0.5 lb Ground beef
• 1 cup Cooked rice
• 1 large Onion
• 3 cloves Garlic
• 2 tbsp Smoked paprika
• 28 oz Canned crushed tomatoes
• 2 tbsp Tomato paste
• 2 cups Vegetable broth
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Prepare the cabbage: Remove and discard the tough outer leaves from the 1 large Green cabbage. Carefully cut out the core. Place the whole cabbage in a large pot filled with boiling water. Cook for 5 to 10 minutes, or until the leaves are pliable enough to peel away without tearing. Gently remove the leaves one by one and set them aside on a plate to cool slightly.
2. 2Prepare the filling: In a large bowl, combine 1 lb Ground pork, 0.5 lb Ground beef, 1 cup Cooked rice, 1 large Onion (chopped), 3 cloves Garlic (minced), 2 tbsp Smoked paprika, 1 tsp Salt, and 0.5 tsp Black pepper. Mix everything together thoroughly with your hands or a spoon until well combined.
3. 3Assemble the rolls: Lay a slightly cooled cabbage leaf flat. Place a portion of the meat mixture (about 1/4 cup) near the stem end of the leaf. Fold the sides of the leaf inward over the filling, then roll it up tightly from the stem end towards the tip. Repeat this process with the remaining cabbage leaves and meat mixture.
4. 4Start the pot: In a large pot (at least 6-quart capacity), spread about half of the 28 oz Canned crushed tomatoes evenly over the bottom. This prevents the rolls from sticking and adds flavor. Arrange the stuffed cabbage rolls seam-side down in a single layer on top of the crushed tomatoes. If needed, you can stack a second layer of rolls on top.
5. 5Add the liquid: In a separate bowl or directly in the pot, mix the 2 tbsp Tomato paste with the 2 cups Vegetable broth until smooth. Pour this mixture evenly over the cabbage rolls in the pot.
6. 6Cook the rolls: Place 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 (90 minutes). Check occasionally to ensure it's gently simmering and not boiling rapidly. The cabbage should be very tender, and the meat mixture inside should be cooked through. The internal temperature of the meat should reach 160°F (71°C).
7. 7Serve: Carefully remove the cabbage rolls from the pot using a slotted spoon. Serve the Hungarian Stuffed Cabbage Rolls hot, spooning some of the tomato sauce from the pot over each serving.

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