Smoky Stuffed Cabbage Rolls

  1. Start by getting the rice going. Bring chicken broth or water to a boil. Add rice, salt and pepper, lower to a simmer and cover. Let cook for 20 minutes. Remove to a large mixing bowl.
  2. As rice cooks, in a high lipped saute pan, heat olive oil over medium heat. Add onion, garlic, smoky paprika, salt and pepper. Let cook for 5 minutes. Add tomato paste and red wine. Let reduce and thicken for 3-4 minutes. Remove and add to same mixing bowl as rice.
  3. In the mixing bowl, stir in the ground pork, egg, 1/2 tbsp paprika, salt and pepper. Mix to combine into a thick meaty combination. Set aside until the cabbage leaves are ready.
  4. Get the cabbage leaves ready for stuffing. Bring a large pot of water to a boil and give it some salt. Cut out the bottom core of the head of cabbage and carefully remove the outer leaves. You want them to be whole leaves, so do this step carefully. Get as many as you can, hopefully somewhere around 10-12 large ones. Drop the cabbage leaves into the boiling water and blanch for 4 minutes. Remove and shake off excess water. Transfer to a clean working surface.
  5. Pre-heat oven to 375 degrees. In a baking dish or Dutch oven, line the bottom with excess pieces of cabbage (not the ones you blanched). Add a layer of 3 bacon strips on top of the cabbage.
  6. Now stuff the cabbage leaves. Add about a 1/2 cup of the meat mixture to the center of each cabbage leaf. Roll it up tightly and put in the baking dish on top of the bacon. Repeat step until all leaves are stuffed and meat mixture is gone. Tuck them in the dish together tightly.
  7. Cover with tomato sauce (recipe below), cover with lid or foil, and pop into the oven for 40 minutes. Remove and serve immediately.
  8. I used the same pan for this as the one I sauteed the onions and garlic in for the stuffing. So start this right when you transfer the onions to the mixing bowl.
  9. Heat olive oil over medium heat. Add onion, paprika, Italian spices, salt, and pepper. Let cook for 5 minutes. Add garlic and cook for 1 more minute. Add whole tomatoes and red wine. Bring to a simmer and let cook for about 30 minutes. Chop the tomatoes with a wooden spoon to break them down periodically.
  10. Spoon over cabbage rolls as noted above. The paprika in the tomato sauce is so delicious. I couldn't decide whether I liked the cabbage rolls or the tomato sauce more.

cabbage rolls, savoy, ground pork, white rice, chicken broth, yellow onion, garlic, hot smoky paprika, tomato paste, red wine, egg, bacon, salt, olive oil, tomato sauce, tomatoes, yellow onion, garlic, red wine, italian spice mix, hot smoky paprika, salt, olive oil

Taken from food52.com/recipes/25680-smoky-stuffed-cabbage-rolls (may not work)

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