Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large head Cabbage
• 1.5 lbs Ground pork
• 1 cup Rice
• 1 large Onion
• 28 oz Tomato sauce
• 1 tbsp Smoked paprika
• 1 tsp Caraway seeds
• 2 tbsp Olive oil
• 1.5 tsp Salt
• 1 tsp Black pepper

Instructions

1. 1Prepare the cabbage: Remove the tough outer leaves from the 1 large head of cabbage. Carefully cut out the core. Place the cored cabbage in a large pot and cover with water. Bring the water to a boil over high heat and cook for 8-10 minutes, or until the outer leaves are softened and easy to peel off. Carefully remove the cabbage from the pot and let it cool until you can handle it.
2. 2Prepare the cabbage leaves: Once the cabbage is cool enough to handle, gently peel off the softened leaves. You should have about 10-12 usable leaves. If any leaves are very large, you can cut them in half. Trim the thickest part of the central vein at the base of each leaf with a knife so it lays flat.
3. 3Make the filling: In a large bowl, combine the 1.5 lbs of ground pork, 1 cup of rice, 1 large onion (finely chopped), 1 tbsp of smoked paprika, 1 tsp of caraway seeds, 1.5 tsp of salt, and 1 tsp of black pepper. Mix everything together thoroughly with your hands until well combined.
4. 4Stuff the cabbage leaves: Lay a prepared cabbage leaf flat on a clean surface. Place about 1/4 cup of the meat and rice mixture near the base of the leaf. Fold the sides of the cabbage leaf inward over the filling, then roll it up tightly from the base towards the tip to create a neat package.
5. 5Assemble the pot: Spread a thin layer of the 28 oz of tomato sauce on the bottom of a large, heavy-bottomed pot or Dutch oven. Arrange the stuffed cabbage rolls snugly in the pot, seam-side down, in a single layer if possible. Pour the remaining tomato sauce over the cabbage rolls.
6. 6Simmer the rolls: Add enough water to the pot to just cover the cabbage rolls. Place the pot over high heat and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 1 hour and 30 minutes (90 minutes). Check occasionally to ensure there is still enough liquid; add a little more water if it looks dry. The rolls are done when the cabbage is very tender and the rice inside is fully cooked.
7. 7Rest and serve: Once cooked, remove the pot from the heat and let the cabbage rolls rest in the sauce for 10 minutes before serving. This allows the flavors to meld and makes them easier to handle.

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