Paprika pork stuffed cabbage is a dish that transcends cultures and generations. It’s a hearty, flavorful blend of savory pork, fluffy rice, and tender cabbage leaves, all bathed in a rich paprika sauce. But this recipe takes it a step further, infusing the stuffing with a touch of smoky paprika for an added depth of flavor that will tantalize your taste buds.
Why You’ll Love This Recipe:
- Flavorful and complex: The combination of sweet paprika, smoky paprika, and savory pork creates a truly irresistible flavor profile.
- Hearty and satisfying: This dish is sure to stick to your ribs and leave you feeling content.
- Perfect for any occasion: Whether you’re serving it up for a family dinner or a potluck, this stuffed cabbage is always a crowd-pleaser.
- Easy to customize: Feel free to adjust the spices to your liking, or add other ingredients like mushrooms, sausage, or herbs.
Ingredients:
- For the cabbage:
- 1 large head green cabbage
- 2 cups water
- 1/2 cup white vinegar
- 1 tablespoon salt
- For the filling:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound ground pork
- 1/2 cup cooked rice
- 1/4 cup chopped fresh parsley
- 1 teaspoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the sauce:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon sweet paprika
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
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Instructions:
- Prepare the cabbage: Core the cabbage by cutting out a cone-shaped section from the center, leaving about 1 inch of base attached. Place the cabbage in a large pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the leaves are wilted and pliable. Drain and let cool slightly.
- Make the filling: Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute. Add ground pork and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Stir in cooked rice, parsley, sweet paprika, smoked paprika, salt, and pepper. Let cool slightly.
- Assemble the cabbage rolls: Carefully peel off the outer leaves of the cabbage, discarding any that are tough or torn. Place a spoonful of filling on the base of each leaf. Roll up the leaf tightly, tucking in the sides as you go.
- Make the sauce: Heat olive oil in a large Dutch oven or ovenproof pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
- Stir in crushed tomatoes, beef broth, tomato paste, sweet paprika, smoked paprika, salt, and pepper. Bring to a simmer.
- Nestle the cabbage rolls in the sauce, seam side down. Cover the pot and bring to a boil. Reduce heat to low and simmer for 1 hour, or until the cabbage is tender and the filling is cooked through.
- Serve hot, spooned with extra sauce.
Tips:
- For a vegetarian option, you can substitute lentils or mushrooms for the ground pork.
- If you don’t have smoked paprika, you can use regular paprika and add a pinch of smoked salt or liquid smoke.
- Leftover stuffed cabbage can be stored in the refrigerator for up to 3 days. Reheat gently in the sauce on the stovetop.
Paprika Pork Stuffed Cabbage FAQs
Paprika pork stuffed cabbage is a hearty and flavorful dish that’s sure to warm you up from the inside out. But before you get cooking, you might have some questions. Here are some of the most common FAQs about this classic comfort food:
What kind of cabbage should I use?
- Green cabbage: This is the most common type of cabbage used for stuffed cabbage, and it’s readily available year-round. Choose a firm head with vibrant green leaves.
- Savoy cabbage: This type of cabbage has crinkled leaves, which can hold the filling more securely. It has a slightly sweeter flavor than green cabbage.
- Napa cabbage: This type of cabbage has loose leaves that are easy to roll, but they may not hold their shape as well as other types of cabbage.
How do I core the cabbage?
There are a few different ways to core a cabbage. Here are two methods:
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Method 1: Cut out a V-shaped wedge from the center of the cabbage, leaving about 1 inch of base attached. This is the easiest method, but it will waste some of the cabbage.
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Method 2: Use a sharp knife to cut around the core of the cabbage, leaving about 1 inch of base attached. Then, carefully scoop out the core with a spoon. This method is a bit more difficult, but it will waste less cabbage.
How do I prevent the cabbage leaves from tearing?
- Don’t overcook the cabbage leaves. They should be wilted and pliable, but not mushy.
- Be gentle when handling the leaves.
- Start with the larger, outer leaves. The smaller, inner leaves are more delicate and may tear more easily.
What can I substitute for ground pork?
- Ground beef, ground lamb, or ground turkey can all be used in place of ground pork.
- You can also use a combination of meats, such as pork and sausage.
- For a vegetarian option, you can use lentils, mushrooms, or tofu.
How do I store leftover stuffed cabbage?
Leftover stuffed cabbage can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the sauce on the stovetop.
Can I freeze stuffed cabbage?
Yes, you can freeze stuffed cabbage for up to 3 months. Let the cabbage cool completely, then place it in a single layer in a freezer-safe container. Cover with sauce and freeze. Thaw overnight in the refrigerator before reheating.
I hope these FAQs have helped you make the perfect pot of paprika pork stuffed cabbage!
Here are some additional tips:
- If you don’t have smoked paprika, you can use regular paprika and add a pinch of smoked salt or liquid smoke.
- You can adjust the amount of paprika to your taste.
- Serve the stuffed cabbage with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.