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

Ingredients

• 1 large head Cabbage
• about 450 g Ground pork
• 1 cup Cauliflower rice
• 1 large Onion
• 4 cloves Garlic
• 2 tbsp Sweet paprika
• 1 tsp Smoked paprika
• about 790 g Tomato sauce
• 1 cup Beef broth
• 1 large Egg
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 4 slices Bacon

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C. Core the 1 large head of cabbage by cutting out the tough center part. Place the cored cabbage in a large pot filled with boiling water and simmer until the leaves are soft enough to peel away without tearing, about 5-10 minutes. Carefully remove the cabbage from the water and let it cool until you can handle it.
2. 2While the cabbage cools, prepare the filling. In a large bowl, combine the about 450 g of ground pork, 1 cup of cauliflower rice, 1 large chopped onion, 4 minced cloves of garlic, 2 tbsp of sweet paprika, 1 tsp of smoked paprika, 1 large egg, 1.5 tsp of salt, and 0.5 tsp of black pepper. Mix everything together thoroughly with your hands until well combined.
3. 3Gently peel off the softened leaves from the cooled cabbage. For each leaf, place a portion of the meat mixture near the stem end. Roll the leaf up tightly, folding in the sides as you go to create a neat package.
4. 4Prepare your baking dish. Spread a thin layer of the about 790 g of tomato sauce on the bottom of a large baking dish or Dutch oven. Arrange the 4 slices of bacon on top of the sauce. Place the rolled cabbage rolls seam-side down on top of the bacon and sauce.
5. 5Pour the remaining about 790 g of tomato sauce and 1 cup of beef broth over the cabbage rolls, ensuring they are mostly covered. Cover the baking dish tightly with a lid or aluminum foil.
6. 6Bake in the preheated oven at 175°C for 1.5 to 2 hours. The cabbage rolls are done when the cabbage is very tender when pierced with a fork and the internal temperature of the pork reaches 71°C.

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