Hungarian Stuffed Cabbage Rolls (Töltött Káposzta) - SHELLFISH FREE

Ingredients

• 1 large head Cabbage
• 1 lb Ground Pork
• 1/2 cup Rice
• 1 medium Onion
• 6 oz Tomato Paste
• 28 oz Diced Tomatoes
• 1 tbsp Smoked Paprika
• 1.5 tsp Salt
• 0.5 tsp Black Pepper
• 2 tbsp Vegetable Oil

Instructions

1. 1Preheat your oven to 350°F (175°C). Carefully remove the tough center core from the 1 large head Cabbage. Place the cored cabbage in a large pot filled with boiling water. Boil for 5-10 minutes, or until the outer leaves feel pliable and easy to peel away. Carefully remove the cabbage from the water and let it cool slightly, then gently peel off the leaves, keeping them whole. You should aim for about 10-12 large leaves.
2. 2While the cabbage leaves are cooling, prepare the filling. In a medium bowl, combine the 1 lb Ground Pork, 1/2 cup Rice (uncooked), 1 medium Onion (finely chopped), 1 tbsp Smoked Paprika, 1.5 tsp Salt, and 0.5 tsp Black Pepper. Mix everything together thoroughly with your hands until well combined.
3. 3Lay a prepared cabbage leaf flat. Place about 1/4 cup of the pork and rice filling 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. 4In a large, heavy-bottomed pot (at least 5-quart capacity), spread 2 tablespoons of Vegetable Oil evenly over the bottom. Place the rolled cabbage rolls seam-side down in the pot, arranging them snugly in layers. You can add any leftover small cabbage pieces or torn leaves to fill gaps.
5. 5In a separate bowl, whisk together the 6 oz Tomato Paste with 1 cup of water until smooth. Pour this tomato mixture over the cabbage rolls in the pot. Add the 28 oz Diced Tomatoes (undrained) to the pot, distributing them over the rolls. Add enough additional water to just cover the cabbage rolls, about 2-3 cups.
6. 6Place the pot over medium-high heat and bring the liquid to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for at least 2 hours, or until the cabbage leaves are very tender when pierced with a fork. Check the liquid level occasionally during simmering and add a little more water if it looks like it's getting too low.
7. 7Once the cabbage rolls are tender and the sauce has thickened slightly, remove the pot from the heat. Let the stuffed cabbage rolls rest in the pot, covered, for about 10 minutes before serving. This allows the flavors to meld and the rolls to firm up slightly.

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