Ingredients:

  • 1 large head green cabbage (about 3 lbs / 1.3 kg)
  • Water for boiling
  • 1 tbsp olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
  • 2 cloves garlic, minced
  • 1.5 lbs ground beef (680g) (or a mix of beef and pork)
  • 1/2 cup uncooked long-grain rice (100g)
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley (15g)
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794 g)
  • 1 (15 ounce) can tomato sauce (425 g)
  • 1 cup beef broth (240 ml)
  • 1 tbsp brown sugar (12g)
  • 1 tbsp lemon juice (15 ml)
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions:

  1. Core the cabbage. Boil the whole head until the outer leaves become pliable and can be easily removed without tearing (about 5-7 minutes). Carefully remove leaves as they soften, placing them in a colander to cool.
  2. Sauté onion and garlic in olive oil until softened. In a large bowl, combine cooked onion/garlic mixture with ground meat, rice, egg, parsley, thyme, salt, and pepper. Mix well with your hands (get stuck in!).
  3. Trim the thick rib from each cabbage leaf. Place a spoonful of filling (about 1/4 cup) near the base of each leaf. Fold in the sides, then roll up tightly like a burrito.
  4. Sauté onion and garlic in olive oil in the skillet/Dutch oven. Add crushed tomatoes, tomato sauce, beef broth, brown sugar, lemon juice, and oregano. Season with salt and pepper. Bring to a simmer.
  5. Place a layer of cabbage rolls seam-side down in the sauce. You can layer them if needed. Cover and simmer for 2 hours, or until the cabbage is very tender and the rice is cooked.
  6. Let the rolls rest in the sauce for about 15 minutes before serving. This helps them absorb the flavour.