Hungarian Stuffed Cabbage Rolls (Toltott Kaposzta)

Ingredients

• 1 lb Ground pork
• 1 cup Cooked rice
• 1 large head Cabbage
• 1 large Onion
• 28 oz Tomato sauce
• 1 tbsp Smoked paprika
• 1 tsp Caraway seeds
• 2 tbsp Olive oil
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Core the 1 large head of cabbage and place it in a large pot filled with boiling water. Cook for 5 to 7 minutes, or until the outer leaves are soft enough to peel off without tearing. Carefully remove the leaves and set aside. Repeat this process until you have collected 12 to 15 pliable cabbage leaves.
2. 2In a large bowl, combine the 1 lb ground pork, 1 cup cooked rice, 1 large onion (finely chopped), 1 tsp salt, 1/2 tsp black pepper, 1 tbsp smoked paprika, and 1 tsp caraway seeds. Mix all the ingredients together thoroughly with your hands until well combined.
3. 3Lay one prepared cabbage leaf flat on a clean surface. Place about 2 tablespoons of the meat and rice mixture in the center of the leaf. Fold the sides of the cabbage leaf inward over the filling, then tightly roll the leaf up from the stem end towards the tip to create a neat package. Repeat this process with the remaining cabbage leaves and meat mixture.
4. 4Heat the 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Arrange the filled cabbage rolls snugly in the pot, seam-side down, in a single layer if possible. If you have extra cabbage leaves, you can place them on the bottom of the pot before adding the rolls.
5. 5Pour the 28 oz tomato sauce over the arranged cabbage rolls. Add enough water to just cover the rolls. Increase the heat to medium-high and bring the liquid to a gentle simmer. Once simmering, reduce the heat to low, cover the pot tightly, and cook for 1.5 to 2 hours. The cabbage should be very tender when pierced with a fork, and the internal temperature of the pork should reach 160°F (71°C).
6. 6Serve the Hungarian stuffed cabbage rolls hot.

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