Stuffed Cabbage Rolls with Smoky Tomato Broth

Name: Stuffed Cabbage Rolls with Smoky Tomato Broth
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 2 servings
Cuisine: Hungarian
Ingredients: 1 head green cabbage (small, about 2 pounds); 0.5 pound ground pork; 0.5 pound ground beef (80/20 lean); 0.5 cup white rice (uncooked); 0.5 yellow onion (medium, finely chopped); 2 clove garlic (minced); 1 tablespoon sweet paprika; 1 teaspoon smoked paprika; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 tablespoon tomato paste; 1 can diced tomatoes (14.5 ounce, undrained); 1 package sauerkraut (14 ounce, rinsed and squeezed dry); 1 cup beef broth; 2 bay leaves; 1 tablespoon olive oil; 0.5 cup sour cream; 1 tablespoon fresh dill (chopped); 2 slice crusty bread

Flavorful cabbage leaves filled with a savory mixture of ground pork and beef, rice, and spices, simmered slowly in a rich, tangy tomato and sauerkraut sauce, served with a dollop of dill-infused sour cream.

Prep: 45 min
Cook: 3 hr
Total: 3 hr 45 min
Servings: 2
Cuisine: Hungarian
Difficulty: Medium

Dietary

Nut-Free
Soy-Free
High-Protein
High-Fiber

Ingredients

1 head green cabbage (small, about 2 pounds)
0.5 pound ground pork
0.5 pound ground beef (80/20 lean)
0.5 cup white rice (uncooked)
0.5 yellow onion (medium, finely chopped)
2 clove garlic (minced)
1 tablespoon sweet paprika
1 teaspoon smoked paprika
1 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon tomato paste
1 can diced tomatoes (14.5 ounce, undrained)
1 package sauerkraut (14 ounce, rinsed and squeezed dry)
1 cup beef broth
2 bay leaves
1 tablespoon olive oil
0.5 cup sour cream
1 tablespoon fresh dill (chopped)
2 slice crusty bread

Instructions

Core the cabbage: Using a sharp knife, carefully cut out the core of the small green cabbage. Bring a large pot of salted water to a boil. Carefully submerge the cored cabbage into the boiling water for 5-10 minutes, or until the outer leaves soften and can be easily peeled off. Repeat until you have 8-10 large, flexible leaves. Lay leaves flat and trim any thick veins.
Prepare the filling: In a large bowl, combine the ground pork, ground beef, uncooked white rice, finely chopped yellow onion, minced garlic, 1 tablespoon sweet paprika, smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well with your hands until just combined.
Assemble the rolls: Place a spoonful (about 2-3 tablespoons) of the meat mixture onto the stem end of each cabbage leaf. Fold in the sides, then roll tightly from the stem end up. Repeat with remaining leaves and filling.
Prepare the sauce base: In a large Dutch oven or heavy pot, heat 1 tablespoon olive oil over medium heat. Add any remaining chopped cabbage or small, broken cabbage leaves to the bottom of the pot. Spread half of the rinsed sauerkraut over the cabbage.
Arrange the rolls: Place the stuffed cabbage rolls snugly on top of the sauerkraut layer.
Finish the sauce: In a small bowl, whisk together the tomato paste, diced tomatoes, and beef broth. Pour this mixture over the cabbage rolls. Add the remaining sauerkraut and bay leaves on top. The rolls should be mostly submerged in liquid; add a little more water or broth if needed.
Cook the cabbage rolls: Bring to a simmer over medium-high heat. Once simmering, reduce heat to low, cover, and cook for at least 2.5-3 hours, or until the cabbage is very tender and the meat filling is cooked through. The longer it simmers, the more flavorful it will be.
Prepare dill sour cream: While the cabbage rolls simmer, mix the 1/2 cup sour cream with 1 tablespoon fresh dill.
Serve: Remove bay leaves before serving. Ladle the cabbage rolls and sauce into bowls. Top with a generous dollop of dill sour cream and serve with crusty bread.

Notes

To achieve a truly rich flavor, consider making this dish a day in advance as the flavors deepen with time. Leftovers store well for several days.

Nutrition (per serving)

Calories: 915
Protein: 60 g
Carbohydrates: 82 g
Fat: 42.5 g
Fiber: 15 g
Sodium: 1850 mg
Saturated Fat: 16.5 g
Sugar: 15 g
Cholesterol: 160 mg