Stuffed Cabbage (Töltött Káposzta) with Mushroom and Rice Filling

Ingredients

• 1 large Cabbage
• 1 cup Rice
• 1 lb Mushrooms
• 1 large Onion
• 4 cups Tomato Sauce
• 1 tbsp Smoked Paprika
• 1 tsp Dried Thyme
• 2 tbsp Olive Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1Fill a large pot with water and bring it to a boil over high heat. Carefully place the 1 large Cabbage into the boiling water and cook for 5-10 minutes, or until the outer leaves are softened and pliable. Remove the cabbage from the water and let it cool slightly until it is safe to handle. Gently peel off the softened leaves, keeping them whole. Set aside any smaller, torn leaves to use later.
2. 2While the cabbage cools, measure the 1 cup of Rice into a medium saucepan. Add 2 cups of water and 1/2 teaspoon of the 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 it sit, covered, for 5 minutes.
3. 3While the rice cooks, prepare the filling. Finely chop the 1 lb Mushrooms and the 1 large Onion. Heat the 2 tablespoons of Olive Oil in a 12-inch skillet over medium-high heat (400°F / 200°C). Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. Add the chopped mushrooms and cook for another 8-10 minutes, stirring often, until the mushrooms have released their liquid and are browned.
4. 4In a large bowl, combine the cooked 1 cup of Rice, the sautéed 1 lb Mushrooms and 1 large Onion mixture, 1 tablespoon Smoked Paprika, 1 teaspoon Dried Thyme, the remaining 1/2 teaspoon Salt, and 1/2 teaspoon Black Pepper. Mix everything together thoroughly.
5. 5Lay out the softened cabbage leaves. Place about 2-3 tablespoons of the rice and mushroom mixture near the stem end of each leaf. Fold the sides of the cabbage leaf inward over the filling, then roll it up tightly from the stem end towards the tip to create a neat package. If you have smaller leaves, you can use them to wrap around any larger rolls that seem loose.
6. 6Prepare a large heavy-bottomed pot. Line the bottom of the pot with any small or torn cabbage leaves you set aside earlier. Arrange the stuffed cabbage rolls snugly in the pot, seam-side down, in a single layer. If you have more filling, you can add another layer on top.
7. 7Pour the 4 cups of Tomato Sauce evenly over the stuffed cabbage rolls. If the sauce does not completely cover the rolls, add enough water to submerge them. Place any remaining torn cabbage leaves on top to help keep the rolls submerged.
8. 8Cover the pot and bring the liquid to a gentle simmer over medium heat (300°F / 150°C). Once simmering, reduce the heat to low (200°F / 95°C) and cook for at least 2 hours, or until the cabbage leaves are very tender when pierced with a fork. Check occasionally to ensure there is enough liquid and the rolls are not sticking.

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