Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large Head of cabbage
• 1 lb Ground pork
• 0.5 lb Ground beef
• 0.75 cup Rice
• 1 large Onion
• 3 cloves Garlic
• 6 oz Tomato paste
• 28 oz Canned crushed tomatoes
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• 1 tsp Caraway seeds
• 1.5 tsp Salt
• 0.75 tsp Black pepper

Instructions

1. 1Prepare the cabbage: Remove the core from the 1 large head of cabbage. Bring a large pot of water to a rolling boil. Carefully place the whole cabbage head into the boiling water for 5 to 10 minutes, or until the outer leaves feel pliable. Using tongs, carefully remove the cabbage from the water and let it cool slightly. Gently peel off the softened leaves, one by one, until you have about 12-15 usable leaves. Set the leaves aside.
2. 2Make the filling: In a large bowl, combine the 1 lb ground pork, 0.5 lb ground beef, 0.75 cup rice, 1 large onion (finely chopped), 3 cloves garlic (minced), 2 tbsp sweet paprika, 1 tsp smoked paprika, 1 tsp caraway seeds, 1.5 tsp salt, and 0.75 tsp black pepper. Mix everything together thoroughly with your hands until well combined.
3. 3Stuff the cabbage leaves: Lay a cabbage leaf flat. Place about 1/4 cup of the meat 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, creating a neat package.
4. 4Layer the pot: Select a large, heavy-bottomed pot or Dutch oven (at least 6-quart capacity). Spread a thin layer of the 28 oz canned crushed tomatoes evenly over the bottom of the pot.
5. 5Arrange the rolls and sauce: Place the stuffed cabbage rolls seam-side down in the pot, arranging them in a single layer if possible. If you have more rolls than fit in one layer, you can stack them carefully. In a separate bowl, mix the 6 oz tomato paste with enough water (about 2 cups, or as needed) to create a pourable sauce. Pour this mixture evenly over the cabbage rolls in the pot. Add more water if needed to ensure the rolls are mostly submerged.
6. 6Simmer 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 let the cabbage rolls cook for at least 2 hours, or up to 2.5 hours. The rolls are done when the cabbage leaves are very tender when pierced with a fork and the rice inside is fully cooked and soft.
7. 7Serve the cabbage rolls: Carefully ladle the cabbage rolls and sauce into bowls. Serve hot. A dollop of dairy-free sour cream is an optional addition.

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