Ingredients:

  • 1 large head (3 lbs) Green Cabbage
  • 2 tbsp salt
  • 1 tbsp white vinegar
  • 1.5 lbs ground beef (80/20 blend)
  • 2 cups cooked white rice, cooled
  • 1 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 1.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried parsley
  • 15 oz tomato sauce
  • 14.5 oz diced tomatoes
  • 1 tbsp brown sugar
  • 2 tbsp apple cider vinegar
  • 1 cup beef broth
  • 2 bay leaves

Instructions:

  1. Carefully carve out a deep cylinder from the center of the cabbage head to remove the core.
  2. Lower the whole cabbage head into boiling salted water with white vinegar; use tongs to peel away leaves as they become translucent and flexible.
  3. Use a knife to shave down the thick center rib of each leaf until it is flush with the rest of the leaf.
  4. Sauté the diced onions and minced garlic in a pan until translucent and fragrant.
  5. In a large bowl, fold together the ground beef, cooled white rice, sautéed aromatics, beaten egg, salt, black pepper, and dried parsley.
  6. Blend the filling by hand until just combined, taking care not to overwork the meat.
  7. Prepare the sauce by combining tomato sauce, diced tomatoes, brown sugar, apple cider vinegar, beef broth, bay leaves, and salt.
  8. Portion the filling into the center of each cabbage leaf, roll tightly, and arrange in a 9x13 inch baking dish or Dutch oven.
  9. Pour the tomato sauce over the rolls and simmer or bake for 120 minutes until the cabbage is tender.