Hungarian Stuffed Cabbage (Töltött Káposzta) - Egg-Free

Ingredients

• 1 large head Cabbage
• about 680 g Ground pork
• 1 cup Cooked rice
• 1/2 cup Mashed potatoes
• 1 large Onion
• 2 tbsp Smoked paprika
• 2 tbsp Tomato paste
• about 910 g Sauerkraut
• 4 slices Bacon
• 4 cups Chicken broth
• 2 tbsp Olive oil
• 1.5 tsp Salt
• 1 tsp Black pepper

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

Instructions

1. 1Preheat your oven to 175°C. Carefully core the 1 large head of cabbage. Place the cored cabbage in a large pot, cover it with water, and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10-15 minutes, or until the outer leaves are soft enough to peel away easily. Carefully remove 12-15 of the largest, softest leaves and set them aside to cool.
2. 2Finely chop the 1 large onion. Heat the 2 tbsp of olive oil in a medium skillet over medium heat. Add the chopped 1 large onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. In a large bowl, combine the about 680 g of ground pork, the 1 cup of cooked rice, the 1/2 cup of mashed potatoes, the sautéed 1 large onion, the 2 tbsp of smoked paprika, the 1.5 tsp of salt, and the 1 tsp of black pepper. Mix thoroughly with your hands until all ingredients are evenly combined.
3. 3Lay one of the cooled cabbage leaves flat on a clean surface. Place a generous spoonful of the meat mixture (about 2-3 tablespoons) near the stem end of the leaf. Fold the sides of the cabbage leaf inward over the filling, then roll it up tightly from the stem end to create a compact, neat package. Repeat this process with the remaining cabbage leaves and meat mixture until all the filling is used.
4. 4Spread the about 910 g of sauerkraut evenly across the bottom of a large, heavy-bottomed pot or Dutch oven. Lay the 4 slices of bacon on top of the sauerkraut. Arrange the stuffed cabbage rolls snugly in a single layer (or two, if necessary) on top of the bacon and sauerkraut.
5. 5In a separate bowl, stir the 2 tbsp of tomato paste into the 4 cups of chicken broth until well combined. Pour this broth mixture over the stuffed cabbage rolls in the pot, ensuring they are mostly submerged. Place the pot on the stove over medium-high heat and bring the liquid to a gentle simmer. Once simmering, cover the pot tightly with its lid and transfer it to the preheated 175°C oven. Cook for 2 hours, or until the cabbage leaves are very tender and the pork filling reaches an internal temperature of 71°C.
6. 6Carefully remove the pot from the oven. Keep the pot covered and let the stuffed cabbage rolls rest for 10 minutes. This resting period allows the juices to redistribute throughout the filling, making it more moist and flavorful. Serve the Hungarian Stuffed Cabbage hot.

Substitutions

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