Stuffed Cabbage Rolls

Instructions

1. 1

   Prepare the Cabbage Leaves

   • Bring a large pot of salted water to a boil. Using a sharp knife, carefully remove the core from the head of cabbage.
   • Place the whole cabbage, core-side down, into the boiling water. Boil for 8-10 minutes, or until the outer leaves are tender and flexible.
   • Carefully remove the cabbage from the pot and let it cool enough to handle. Gently peel off 8-10 large outer leaves. If inner leaves are still stiff, return the cabbage to the pot for a few more minutes.
   • With a paring knife, shave down the thick, tough rib on the back of each leaf. This makes them easier to roll.
   • Finely chop the remaining cabbage and spread it evenly on the bottom of a 9x13 inch baking dish.
2. 2

   Create the Filling

   • In a large mixing bowl, combine the ground beef, uncooked rice, half of the chopped onion, the large egg, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
   • Use your hands to gently mix the ingredients until they are just combined. Avoid overmixing to keep the filling tender.
3. 3

   Assemble the Rolls

   • Lay a prepared cabbage leaf flat. Place approximately 1/3 cup of the meat filling near the core end of the leaf.
   • Fold the bottom edge up over the filling, then fold in both sides, and roll it up snugly, similar to a burrito.
   • Place the finished roll seam-side down in the baking dish, on top of the chopped cabbage. Repeat with the remaining leaves and filling, arranging them snugly in the dish.
4. 4

   Prepare the Tomato Sauce

   • Preheat your oven to 350°F (175°C).
   • In a medium saucepan, heat the olive oil over medium heat. Add the remaining chopped onion and sauté for 4-5 minutes until softened.
   • Add the minced garlic and cook for 1 minute more until fragrant.
   • Stir in the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.
   • Bring the sauce to a simmer and let it cook for 5 minutes to meld the flavors.
5. 5

   Bake the Cabbage Rolls

   • Pour the prepared tomato sauce evenly over the cabbage rolls in the baking dish.
   • Cover the dish tightly with aluminum foil.
   • Bake for 75-90 minutes. The cabbage should be very tender, and the filling cooked through (internal temperature of 160°F or 71°C).
6. 6

   Rest and Serve

   • Remove the dish from the oven and let it rest, still covered, for at least 10 minutes before serving. This allows the juices to redistribute.
   • Garnish with fresh parsley and serve hot, spooning extra sauce from the pan over each roll. A dollop of sour cream is a classic addition.