Ingredients:

  • 1 large head green cabbage (approx. 2-3 lbs / 900g-1.4kg)
  • Water for boiling
  • 1 tbsp white vinegar
  • 1 lb (450g) ground beef (or a mix of beef and pork)
  • 1/2 cup (100g) uncooked long-grain rice, rinsed
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1/4 cup (60ml) chopped fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup (60ml) water
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 (28 oz / 790g) can crushed tomatoes
  • 1 (15 oz / 425g) can tomato sauce
  • 1 cup (240ml) beef broth (or vegetable broth)
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • Optional: 1 bay leaf

Instructions:

  1. Core the cabbage and boil it in salted, vinegared water until the leaves are pliable enough to peel off without tearing. Cool slightly.
  2. Combine ground meat, rice, diced onion, minced garlic, egg, parsley, salt, pepper, and water in a large bowl. Mix gently but thoroughly.
  3. Place a cabbage leaf on a flat surface. Spoon a portion of the meat filling onto the base of the leaf. Fold the sides in and roll up tightly, tucking in the ends as you go.
  4. Sauté diced onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, beef broth, brown sugar, salt, pepper, oregano, basil, and bay leaf (if using). Simmer for 10 minutes.
  5. Arrange the cabbage rolls seam-side down in the skillet or Dutch oven. Pour the tomato sauce over the rolls, ensuring they are mostly submerged. Cover and simmer over low heat for 2 hours, or until the rice is cooked and the cabbage is very tender.