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 tbsp Sweet paprika
• 1 large Egg
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Sour cream (dairy-free)

Instructions

1. 1To prepare the cabbage, fill a large pot (at least 8-quart capacity) with water and bring it to a rolling boil over high heat (212°F/100°C). Carefully place the 1 large head of cabbage into the boiling water and blanch for 5 to 7 minutes, until the outer leaves are pliable. Using tongs, carefully remove the cabbage from the pot, let it cool slightly, then peel off the softened leaves one by one; trim any thick, tough ribs from the center of each leaf.
2. 2To cook the rice, combine the 1 cup of rice with 2 cups of water in a medium saucepan. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes. Remove the saucepan from the heat and let it stand, still covered, for 5 minutes, then fluff the cooked rice with a fork.
3. 3While the rice cooks, dice the 1 large onion into 1/4-inch pieces. In a large mixing bowl, combine the 1.5 lbs of ground pork, the cooked 1 cup of rice, the diced 1 large onion, the 1 large egg, 1 tbsp of smoked paprika, 1 tbsp of sweet paprika, 1.5 tsp of salt, and 0.5 tsp of black pepper. Mix all ingredients thoroughly with your hands until just combined.
4. 4To form the rolls, lay a prepared cabbage leaf flat on a clean surface. Place about 2 to 3 tablespoons of the pork and rice mixture near the stem end of the leaf. Fold the sides of the leaf over the filling, then roll the leaf tightly from the stem end towards the tip. Repeat this process with the remaining cabbage leaves and filling.
5. 5Arrange the stuffed cabbage rolls snugly in a large heavy-bottomed pot (at least 6-quart capacity). Pour the 28 oz of tomato sauce evenly over the rolls, then add 3 cups of water, ensuring the rolls are mostly submerged. Bring the liquid to a gentle simmer over medium-high heat (around 200°F/93°C).
6. 6Once simmering, reduce the heat to low, cover the pot tightly, and continue to simmer for 2 hours. The cabbage leaves should become very tender, and the internal temperature of the pork mixture should reach 160°F (71°C) when checked with a meat thermometer.
7. 7Carefully transfer the hot Hungarian Stuffed Cabbage Rolls to serving plates. Serve immediately with a dollop of the 1 cup of dairy-free sour cream on top of each roll.

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