In this lengthy thread, I think something has been forgotten. The OP did not have the paprika called for by the recipe. What was being sought is a way of making the recipe without paprika. Unfortunately, the OP did not state what other ingredients were on hand. Some of the suggested subs are things which might require a trip to the store, in which case the called for paprika could just as easily be bought. So, there has been a lot of interesting discussion, but a lot of it was perhaps a bit OT. While we are talking OT about paprika, I noticed several posts saying paprika is flavorless. Indeed it is flavorless in the amounts sometimes used, such as a garnish for deviled eggs. A sprinkle of it will not affect taste at all. Used in fractions of a cup or more, it will affect the recipe, not in a strong way, but like other flavorful veggies. I used to use a combination of sweet and hot paprika to make chili (sans tomatoes) because those were the powdered chiles available to me at the time. As a main ingredient, they had lots of flavor. Jim

Ntt, sorry dinner is over, but I do have left overs! When I make cabbage rolls, I alway make a bunch, then freeze the left overs. I will eat them, but not often. DH doesn't like paprikash, and I love it, so when I make that, he gets cabbage rolls or something else he likes that I don't care for. My version of Chicken Paprikash Chicken Paprikash Phyllis Her Church Cook Book 1 Chicken, cut into serving pieces 1 onion, diced or more if you like lots of onion 4 T. margarine 3 T. Paprika 1 Can Cream of Chicken soup 1 pint sour cream Salt to taste Spaetzles 1 � c. sifted flour 2 or 3 T. (heaping) sour cream 2 or 3 eggs Saute onions in butter until transparent. Add paprika. Combine onions, chicken, & soup in a crock pot. Cook 1 hour on high or 4 or 5 hours on LOW. Or, cook in a covered pot & simmer until done. Remove chicken and add 1 pint sour cream to the liquid. Combine liquid, chicken, & Spaetzles. Spaetzles Make well with flour. Add eggs & sour cream; mix. Scrpe bits from a plate into boiling water or use Spaetzle maker. Cook until done; rinse with cold water. Phyllis does this: Cook 5 hours low. Take out & debone. Add spaetzles . Cook 1 hour more to total 6 hours. Chicken and Stuffing Casserole CHICKEN STUFFING CASSEROLE 4-5 c shredded cooked chicken 2 cans cream of chicken soup 1 cup milk 1 pkg stuffing mix 1 c chicken broth � stick butter, melted Mix soup & milk, pour over chicken. Mix stuffing, broth & Butter. Pour over chicken mixture. Bake at 350� for 1 hour in greased pan. Do not follow the directions on the stuffing. Do it as directed above.

I use raw rice.....and certainly don't "stack them in a pot full of liquid"....my meat mixture is "damp" and there are enough tomatoes, onions and carrots in the pot to provide as much moisture as the rice needs.....also I cook my rolls about 4 hours.

Sure, it could be canned without meat, and in fact, I like it better that way, because of the ground beef texture issue as I noted. I would use the "soup" instructions from the National Center For Home Food Preservation, with half solids and half liquid/broth ratio. Instructions are here: https://nchfp.uga.edu/how/can_04/soups.html In my location, that's 11 pounds of pressure for 60 minutes for pints and 75 minutes for quarts. The chart from NCHFP will show the pressure for your location/altitude. Happy Canning! Annie