Smoked Paprika & Mushroom Stuffed Cabbage Rolls

1.Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and submerge the whole head in the water for 3-5 minutes until leaves soften; peel off leaves one by one and set aside to drain.

2.In a large skillet, heat olive oil over medium heat. Sauté the onions for 5 minutes until translucent, then add the chopped mushrooms and cook until their moisture has evaporated and they are browned.

3.Stir in the minced garlic, 2 tablespoons of smoked paprika, marjoram, salt, and pepper. Cook for 1 minute until fragrant, then remove from heat.

4.In a large bowl, combine the mushroom mixture with the cooked rice and the egg (if using). Mix thoroughly to create a cohesive filling.

5.Lay a cabbage leaf flat and trim the thick central vein. Place 2 tablespoons of filling near the stem end, fold in the sides, and roll up tightly. Repeat with remaining leaves and filling.

6.In a bowl, whisk together the tomato passata, vegetable broth, sugar, vinegar, and 1 teaspoon of smoked paprika.

7.Place the cabbage rolls seam-side down in a large Dutch oven or deep pot. Pour the tomato broth over the rolls until they are mostly submerged.

8.Cover and simmer over low heat for 45-50 minutes until the cabbage is tender and the sauce has thickened slightly.

9.Serve hot with a dollop of sour cream and a generous sprinkle of fresh dill.