Hungarian Stuffed Cabbage Rolls (Töltött Káposzta) - Gluten-Free

Ingredients

• 1 large head Cabbage
• 1.5 lbs Ground pork
• 1 cup White rice
• 1 large Onion, finely chopped
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• 1 tsp Caraway seeds
• 1 large Egg
• 2 tsp Salt
• 0.5 tsp Black pepper
• 3 cups Tomato sauce
• 1 lb Sauerkraut
• 4 slices Bacon, diced

Instructions

1. 1Preheat your oven to 350°F (175°C). Core the 1 large head of cabbage and place it in a large pot filled with boiling water. Cook for about 5-10 minutes, or until the leaves are soft enough to peel away from the head without tearing. Carefully remove the cabbage leaves from the pot and place them on a plate to cool completely.
2. 2In a large bowl, combine the 1.5 lbs of ground pork, 1 cup of white rice, 1 large onion (finely chopped), 2 tbsp of sweet paprika, 1 tsp of smoked paprika, 1 tsp of caraway seeds, 1 large egg, 2 tsp of salt, and 0.5 tsp of black pepper. Mix everything together thoroughly with your hands until well combined.
3. 3Lay out the cooled cabbage leaves. Place a generous spoonful of the meat mixture onto the center of each cabbage leaf. Fold the sides of the leaf inward, then tightly roll up the leaf from the stem end towards the tip to create a neat package. Repeat with all the leaves and filling.
4. 4Spread the 1 lb of sauerkraut evenly over the bottom of a large Dutch oven or oven-safe pot. Sprinkle the 4 slices of diced bacon over the sauerkraut.
5. 5Arrange the prepared cabbage rolls on top of the sauerkraut and bacon layer in the pot. Pour the 3 cups of tomato sauce evenly over the cabbage rolls, ensuring they are mostly covered.
6. 6Cover the Dutch oven or pot tightly with its lid. Place the pot in the preheated oven and bake for 1.5 hours (90 minutes). The cabbage rolls are done when the cabbage is very tender and the filling is cooked through. You can check the internal temperature of the meat mixture with a thermometer; it should reach 160°F (71°C).
7. 7Carefully remove the pot from the oven. Let the stuffed cabbage rolls rest, covered, for 10 minutes before serving. This allows the flavors to meld and makes them easier to handle.

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