Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large Green Cabbage
• 1.5 lbs Ground Pork
• 1 cup Cauliflower Rice
• 1 large Onion
• 28 oz Tomato Puree
• 2 cups Beef Broth
• 1 tbsp Sweet Paprika
• 1 tsp Caraway Seeds
• 1.5 tsp Salt
• 0.75 tsp Black Pepper
• 2 tbsp Olive Oil

Instructions

1. 1Remove the core of the cabbage. Place the whole cabbage in a large pot of boiling water and cook for 5-7 minutes, until the outer leaves become pliable. Carefully remove the leaves one by one and set aside to cool.
2. 2In a large bowl, combine ground pork, cauliflower rice, chopped onion, sweet paprika, caraway seeds, salt, and pepper. Mix well with your hands.
3. 3Place a cabbage leaf on a work surface. Spoon a portion of the meat mixture onto the base of the leaf. Fold in the sides and roll up tightly to form a roll.
4. 4Repeat with the remaining cabbage leaves and meat mixture.
5. 5In a large Dutch oven, spread a thin layer of tomato puree on the bottom. Arrange the cabbage rolls tightly in the pot. Pour remaining tomato puree and beef broth over the rolls.
6. 6Bring to a simmer over medium heat, then reduce heat to low, cover, and simmer for 2 hours, or until the cabbage rolls are tender and the meat is cooked through.
7. 7Serve hot with a dollop of dairy-free sour cream, if desired.

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