Vegan Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Ingredients

• 1 large head Cabbage
• 2 cups Cooked Rice
• 1 pound Mushrooms
• 1 large Onion
• 3 cloves Garlic
• 6 tablespoons Tomato Paste
• 28 oz Crushed Tomatoes
• 2 tablespoons Sweet Paprika
• 1 teaspoon Smoked Paprika
• 1 cup Vegetable Broth
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper

Instructions

1. 1Carefully peel the outer leaves from the 1 large head Cabbage. You will need about 12-15 leaves. Place the cabbage leaves in a large pot filled with boiling water. Cook for 3-5 minutes, or until the leaves are pliable but not mushy. Carefully remove the leaves and place them on a plate to cool. Set aside.
2. 2Dice the 1 pound Mushrooms and the 1 large Onion into small pieces, about 1/4-inch. Mince the 3 cloves Garlic finely.
3. 3Heat the 2 tablespoons of Olive Oil in a 12-inch skillet over medium heat (350°F / 175°C). Add the diced Onion and cook, stirring occasionally, for 5 minutes, or until softened and translucent.
4. 4Add the minced Garlic and diced Mushrooms to the skillet. Cook for 8-10 minutes, stirring often, until the mushrooms have released their liquid, it has evaporated, and they are tender and beginning to brown. Remove from heat.
5. 5In a large bowl, combine the 2 cups Cooked Rice, the mushroom and onion mixture from the skillet, 1 teaspoon Salt, and 1/2 teaspoon Black Pepper. Mix everything together thoroughly.
6. 6Lay a cooled cabbage leaf flat on a clean surface. Place about 1/4 cup of the rice and mushroom mixture in the center of the leaf. Fold the sides of the cabbage leaf inward over the filling, then roll it up tightly from the bottom to create a neat package. Repeat with the remaining cabbage leaves and filling.
7. 7In a large, heavy-bottomed pot (at least 6-quart capacity), spread a thin layer of the 28 oz Crushed Tomatoes mixed with 3 tablespoons of the 6 tablespoons Tomato Paste on the bottom. This prevents the cabbage rolls from sticking.
8. 8Arrange the stuffed cabbage rolls snugly in the pot, seam-side down, in a single layer if possible. Pour the remaining 3 tablespoons of Tomato Paste mixed with the 1 cup Vegetable Broth over the cabbage rolls. Add the 2 tablespoons Sweet Paprika and 1 teaspoon Smoked Paprika, stirring them gently into the liquid.
9. 9Bring the liquid in the pot to a gentle simmer over medium heat (around 200°F / 95°C). Once simmering, reduce the heat to low (around 250°F / 120°C), cover the pot tightly, and cook for 1.5 hours (90 minutes), or until the cabbage leaves are very tender when pierced with a fork. Check occasionally to ensure the liquid is not boiling rapidly; adjust heat if needed.
10. 10Serve the Vegan Hungarian Stuffed Cabbage Rolls hot.

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