Cabbage Rolls

1. 1
   prep · ~10 min

   Core and blanch the cabbage.

   1.Bring a large pot of water to a boil over high heat.

   2.Carefully remove the core from the cabbage head with a sharp knife.

   3.Place the whole cored head into the boiling water for 2-3 minutes.

   4.Using tongs, gently peel off 10-12 softened outer leaves as they loosen.

   5.Transfer leaves to a colander to drain and cool. Trim the thick center vein of each leaf flat.

   TIPIf the inner leaves are still too stiff, return the head to the boiling water for another minute.
2. 2
   prep · ~5 min

   Make the tomato sauce.

   1.Blend fresh tomatoes into a smooth puree using a blender.

   2.In a bowl, combine tomato puree with tomato paste, sugar, and half the salt.

   3.Stir in ½ cup of water to loosen the sauce. Set aside.
3. 3
   saute · ~6 min

   Sauté the aromatics for the filling.

   1.Heat olive oil in a skillet over medium heat.

   2.Add chopped onion and cook until translucent (4-5 minutes).

   3.Add minced garlic and cook for 30 seconds until fragrant.

   4.Remove from heat and let cool slightly.

   TIPCooling the onion mixture prevents it from cooking the egg in the filling too soon.
4. 4
   mix · ~3 min

   Combine the beef and rice filling.

   1.In a large bowl, add ground beef, uncooked rice, sautéed onion and garlic, beaten egg, black pepper, and remaining salt.

   2.Mix gently with your hands until just combined. Do not overwork the meat.

   TIPThe rice goes in uncooked — it will absorb moisture and cook inside the rolls as they simmer.
5. 5
   assemble · ~10 min

   Roll the cabbage leaves tightly.

   1.Lay a blanched cabbage leaf flat on a clean surface, vein side down.

   2.Place about 2-3 tablespoons of filling near the base end of the leaf.

   3.Fold the bottom of the leaf over the filling, then fold in both sides.

   4.Roll tightly toward the top of the leaf to form a neat parcel.

   5.Repeat with remaining leaves and filling to make about 8 rolls.

   TIPUse any smaller or torn leaves to line the bottom of the pot to prevent sticking.
6. 6
   simmer · ~3 min

   Arrange rolls in the pot and add sauce.

   1.Line the bottom of a large pot with reserved cabbage leaves.

   2.Place the cabbage rolls seam-side down in the pot, packing them snugly in a single layer.

   3.Pour the reserved tomato sauce over the rolls, covering them completely.

   4.Add a little extra water if needed to just submerge the rolls.
7. 7
   simmer · ~90 min

   Simmer the cabbage rolls until tender.

   1.Place a heatproof plate upside down on top of the rolls to keep them submerged.

   2.Bring the sauce to a boil over medium-high heat.

   3.Reduce heat to low, cover the pot, and gently simmer for 75-90 minutes.

   4.Check a roll — the cabbage should be tender and the rice fully cooked.

   TIPDon't let the sauce vigorously boil or the rolls may unravel. A gentle bubble is all you need.
8. 8
   serve · ~2 min

   Serve the cabbage rolls hot with sauce.

   1.Carefully transfer 2 rolls per plate using a slotted spoon.

   2.Spoon extra tomato sauce over the top.

   3.Garnish with fresh chopped parsley and serve immediately.

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