Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)

Hungarian Stuffed Cabbage Rolls (Töltött Káposzta)Ingredients:1 large head of cabbage500 g ground pork100 g rice, rinsed1 onion, finely chopped2 cloves garlic, minced1 egg1 teaspoon sweet paprika1 teaspoon salt½ teaspoon black pepper2 tablespoons tomato paste400 g chopped tomatoes2 tablespoons vegetable oil500 ml water or broth1 teaspoon caraway seeds (optional)Sour cream, for servingInstructions:1. Prepare the cabbage: Remove the core and carefully separate the cabbage leaves. Boil the leaves in salted water for 2–3 minutes until softened. Drain and let them cool.2. Make the filling: In a bowl, combine the ground pork, rinsed rice, onion, garlic, egg, paprika, salt, and black pepper. Mix well.3. Make the rolls: Place a spoonful of filling in the center of each cabbage leaf. Fold the sides inward and roll tightly.4. Prepare the sauce: Heat the oil in a large pot. Add the tomato paste and chopped tomatoes, then pour in the water or broth. Add caraway seeds if desired.5. Cook: Arrange the cabbage rolls in the sauce. Cover the pot and simmer over low heat for about 60–75 minutes, until the cabbage is tender and the meat and rice are fully cooked.6. Serve: Place the cabbage rolls on a plate and spoon some of the tomato sauce over them. Serve hot with sour cream.Tip: For a more traditional Hungarian flavor, you can add a little smoked paprika or smoked pork to the sauce.