Traditional Hungarian Stuffed Cabbage

Method

1. Remove the outer leaves of the cabbage and blanch them in boiling water until tender.
2. In a bowl, mix ground beef, cooked rice, chopped onion, garlic, paprika, salt, and pepper.
3. Place a spoonful of the meat mixture in the center of each cabbage leaf, roll tightly, and secure with a toothpick.
4. In a large pot, add the rolled cabbage, crushed tomatoes, tomato paste, and enough water to cover.
5. Bring to a boil, then reduce heat and simmer for 1.5 to 2 hours until the cabbage is tender.
6. Serve warm, optionally with a side of sour cream or boiled potatoes.
7. Check that the ground meat reaches 71°C (160°F) throughout before serving.