Hungarian Vegan Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large head Cabbage
• 1 cup Rice
• 2 medium Onion
• 1 medium Carrot
• about 225 g Mushrooms
• 1 28-ounce can Diced Tomatoes
• 2 tablespoons Tomato Paste
• 2 tablespoons Sweet Paprika
• 1 teaspoon Smoked Paprika
• 4 cups Vegetable Broth
• 3 tablespoons Olive Oil
• 1.5 teaspoons Salt
• 0.5 teaspoon Black Pepper

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

Instructions

1. 1Prepare the cabbage: Remove the tough core from the 1 large head of cabbage. Place the cabbage in a large pot with about 5.08 cm of water. Cover the pot and bring the water to a boil over high heat. Steam for 10-15 minutes, or until the outer leaves are soft enough to peel off. Carefully peel off the leaves as they soften, setting them aside. You should have about 12-16 pliable leaves.
2. 2Cook the rice: Measure the 1 cup of rice into a medium saucepan. Add 2 cups of water and 0.75 teaspoon of salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the water is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes.
3. 3Prepare the filling vegetables: Peel and finely dice the 2 medium onions. Peel and finely dice the 1 medium carrot. Wash and finely dice the about 225 g of mushrooms.
4. 4Sauté the vegetables: Heat the 3 tablespoons of olive oil in a large skillet over medium heat (176.7°C / 175°C). Add the diced onions and carrot and cook, stirring occasionally, for 8-10 minutes, or until the onions are translucent and the carrot is slightly tender. Add the diced mushrooms and cook for another 5-7 minutes, stirring often, until the mushrooms have released their liquid and are beginning to brown.
5. 5Combine the filling: In a large bowl, combine the cooked 1 cup of rice, the sautéed vegetables from the skillet, the 2 tablespoons of sweet paprika, the 1 teaspoon of smoked paprika, the remaining 0.75 teaspoon of salt, and the 0.5 teaspoon of black pepper. Mix everything together thoroughly until well combined.
6. 6Assemble the rolls: Lay a prepared cabbage leaf flat. Place about 1/4 cup of the rice and vegetable filling near the stem end 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.
7. 7Cook the rolls: Spread about half of the 1 28-ounce can of diced tomatoes and the 2 tablespoons of tomato paste evenly over the bottom of a large, heavy-bottomed pot (at least 6-quart capacity). Arrange the stuffed cabbage rolls seam-side down in the pot, packing them snugly in layers. Pour the 4 cups of vegetable broth over the cabbage rolls. Bring the liquid to a boil over high heat, then immediately reduce the heat to low. Cover the pot tightly and simmer for 90 minutes, or until the cabbage leaves are very tender.
8. 8Serve the stuffed cabbage rolls hot.

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