Cabbage Rolls Stuffed with Ham (Hungarian Töltött Káposzta)

A thick cornmeal and smoked ham filling is rolled in blanched cabbage leaves and braised in a paprika-spiked tomato sauce in a comforting dish.

1 large head cabbage, cored
3 Tbsp. olive oil
8 oz smoked ham steak, cut into ¼" pieces
6 cloves garlic, minced
1 large yellow onion, minced
5½ cups chicken stock
1 1⁄3 cups fine yellow cornmeal
½ Tbsp. Hungarian hot paprika
sea salt
black pepper, freshly ground

Garnish:
½ Tbsp. Hungarian sweet paprika
1 tsp. fresh parsley, roughly chopped
1 Italian frying pepper, thinly sliced into rings and seeded
1 (6 oz) can tomato paste

To Serve:
sour cream

Bring a large pot of salted water to a boil. Add head of cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, 2-4 minutes per leaf. Transfer cabbage leaves to a baking sheet; set aside and continue boiling cabbage until you have 12-15 leaves. Cut and discard thick ribs from leaves. Thinly slice remaining cabbage core; set aside.

Heat oil in a 4 qt saucepan over medium-high heat. Add ham; cook until lightly browned, 3-4 minutes. Add garlic and onion; cook, stirring occasionally, until golden, 5-7 minutes. Add 2½ cups stock; bring to a boil. Whisk in cornmeal and the hot paprika, plus salt and pepper; set filling aside.

Working with one cabbage leaf at a time, lay leaf flat on a work surface with what was the stem end facing you. Place ¼ cup filling in the center of leaf. Fold top of leaf over filling. Fold in half crosswise, completely encasing the filling at the top; roll cabbage into a tight cone shape.

Place sliced cabbage in the bottom of an 8 qt saucepan. Arrange stuffed cabbage leaves, overlapping slightly, over top. Sprinkle with sweet paprika, salt, and pepper.

Whisk tomato paste and remaining stock in a bowl; pour over cabbage. Bring to a simmer over medium-high heat. Reduce heat to medium-low; cook, partially covered, until tender, about 45 minutes. Transfer stuffed cabbage to a serving platter.

Strain sauce, discarding sliced cabbage; spoon sauce over the top. Garnish with parsley, sliced pepper, and sour cream; sprinkle with more sweet paprika.

Makes 8 servings.