Paleo Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large head Cabbage
• 1.5 lbs Ground Pork
• 0.5 lbs Ground Beef
• 1 cup Cauliflower Rice
• 2 medium Onion
• 6 oz Tomato Paste
• 28 oz Crushed Tomatoes
• 2 tbsp Sweet Paprika
• 1 tbsp Smoked Paprika
• 4 cloves Garlic
• 2 cups Beef Broth
• 4 slices Bacon

Instructions

1. 1Preheat your oven to 350°F (175°C). Core the 1 large head of cabbage by cutting out the tough inner core. Place the cored cabbage in a large pot and cover with water. Steam the cabbage for 10-15 minutes, or until the leaves are soft enough to peel away without tearing. Carefully remove the leaves and set them aside to cool completely.
2. 2While the cabbage cools, prepare the filling. In a large bowl, combine the 1.5 lbs Ground Pork, 0.5 lbs Ground Beef, 1 cup Cauliflower Rice, 1 finely chopped medium Onion, 4 minced cloves Garlic, 2 tbsp Sweet Paprika, and 1 tbsp Smoked Paprika. Mix everything together thoroughly with your hands until well combined. (Note: Salt and pepper were not listed in the ingredients, so they are omitted here).
3. 3Once the cabbage leaves have cooled, place a heaping spoonful of the meat mixture onto the center of each pliable cabbage leaf. Fold in the sides of the leaf, then tightly roll it up from the bottom to create a neat package. Tuck in any loose ends to secure the filling.
4. 4In a large Dutch oven or oven-safe pot (at least 6-quart capacity), arrange the 4 slices of Bacon on the bottom. If you have any torn or small cabbage leaves, you can shred them and place them on top of the bacon.
5. 5Carefully place the rolled cabbage rolls seam-side down in the pot, packing them snugly together in layers. This helps them hold their shape during cooking.
6. 6In a separate bowl, whisk together the 6 oz Tomato Paste, 28 oz Crushed Tomatoes, and 2 cups Beef Broth until smooth. Pour this sauce evenly over the arranged cabbage rolls in the pot.
7. 7Cover the Dutch oven or pot tightly with its lid. Place the pot in the preheated 350°F (175°C) oven and bake for 2 hours. The cabbage should be very tender, and the meat mixture inside should be cooked through. You can check the internal temperature of the meat with a thermometer; it should reach at least 160°F (71°C).

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