Paprika-Pork Stuffed Cabbage
We found the world’s best pork-stuffed cabbage rolls in a small restaurant in Croatia.
- Makes4-6 servings
- Cook Time2½ hours
- 3
In Croatia, stuffed cabbage is made with fermented whole cabbage leaves, which are not easy to source in the U.S. To mimic the tangy-salty flavor of fermented cabbage using fresh cabbage, we cook the head in a highly seasoned mixture of water and vinegar. Before cooking, we core the head so the leaves separate easily; this also hastens cooking because water can seep between the layers. If convenient, the cabbage leaves can be cooked up to a day ahead and refrigerated. The cabbage rolls also can be assembled and refrigerated for up to eight hours, but reserve the sauce separately. Before baking, layer the sauce and stuffed cabbage into the baking dish as directed, then bake, upping the baking time to 1 hour.
Don’t undercook the cabbage when boiling to soften the leaves. The leaves, including the thick rib near the base, must be tender enough to roll up around the filling. The smaller inner leaves of the cabbage head will soften more quickly than the sturdier outer layers. And don’t rinse the rice before cooking; the starch released by the grains during cooking thickens the sauce.
Step 1
Using a sharp paring knife, cut out and discard the core from the cabbage, including about 1 inch around it. Remove and discard any bruised outer leaves.
Place a wire rack in rimmed baking sheet. In a large pot over high, boil 3 quarts water, the vinegar, bay, peppercorns and 3 tablespoons salt. Add the head of cabbage, submerging it so water flows into the hollow.
Cover and cook until the outer leaves float free and the thickest part of their ribs begin to soften, about 8 minutes. Use tongs to transfer the leaves to the rack to drain.
Continue to cook the cabbage, transferring leaves to the rack as they separate, until most of the head has been used and only the very center remains; discard the unused portion. Cool the leaves completely.
Step 2
Meanwhile, in a large saucepan over medium, melt the butter. Add the onion and pancetta and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
Stir in the rice and 3 tablespoons paprika. Add the broth and bring to a boil over medium-high. Reduce to medium and cook, uncovered and stirring occasionally, until the rice is tender, about 25 minutes.
Step 3
Drain the rice in a mesh strainer set over a medium bowl; reserve the liquid (you should have about 4 cups). Transfer the rice to a large bowl and let it and the liquid cool completely.
Meanwhile, select 12 of the largest intact cabbage leaves and set aside for stuffing. Mince enough of the remaining leaves to yield 1 cup; set aside.
Step 4
Heat the oven to 350°F with a rack in the middle position. To the cooled rice, add ¼ cup of dill, the pork, 1 tablespoon salt and 2 teaspoons pepper.
Mix with your hands until combined. Add the minced cabbage, the remaining 2 teaspoons paprika and ½ cup of the reserved rice-cooking liquid. Mix well.
Step 5
Set the cabbage leaves on the counter rounded side up. Use a vegetable peeler to shave flat the thickest part of the center stem at the base of each leaf.
Overturn a leaf and place about ¼ cup of filling at the base, forming the filling into a log.
Fold the sides of the leaf over the filling, then tightly roll the leaf to create a bundle. Set seam side down, then repeat with remaining leaves and filling.
Step 6
Into a 9-by-13-inch baking dish, pour 1 cup of the remaining reserved rice cooking liquid. Arrange the cabbage rolls in 2 rows of 6 rolls each along the length of the baking dish.
Pour the remaining rice cooking liquid over the top, then cover tightly with foil. Bake until the filling reaches 160°F, 45 to 50 minutes. Remove from the oven and cool for 15 minutes.
Step 7
Using tongs, transfer the rolls to a serving platter, letting the liquid drain into the baking dish; tent the rolls with foil to keep warm. Pour the liquid in the baking dish into a large saucepan.
Bring to a simmer over medium-high and cook, stirring, until thickened to the consistency of heavy cream, 5 to 8 minutes. Remove from the heat and stir in the remaining ¼ cup dill.
Taste and season with salt and pepper. Pour ¾ cup sauce over the rolls, then sprinkle with additional dill. Serve with the remaining sauce on the side.
