Ingredients:

  • 1 large head green cabbage (about 3-4 lbs / 1.3-1.8 kg)
  • Water (for boiling)
  • 1 tablespoon salt
  • 1.5 lbs / 680 g ground beef (80/20 blend recommended)
  • 1/2 lb / 225 g ground pork (optional, for richer flavor)
  • 1 cup / 200 g uncooked long-grain rice, rinsed
  • 1 large yellow onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce / 794 g) can crushed tomatoes
  • 1 (15 ounce / 425 g) can tomato sauce
  • 1 cup / 240 ml beef broth
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Core the cabbage and boil it until the leaves are pliable enough to peel off without tearing. Cool leaves.
  2. Combine ground meat (beef and pork if using), rice, onion, garlic, egg, parsley, marjoram, salt, and pepper in a large bowl. Mix well.
  3. Place a cabbage leaf on a cutting board. Trim the thickest part of the rib if needed. Place a scoop of filling (about 1/4 cup) near the base of the leaf. Fold the sides in, then roll up tightly from the base to the tip.
  4. Heat olive oil in a large skillet or Dutch oven. Sauté onion and garlic until softened. Add crushed tomatoes, tomato sauce, beef broth, brown sugar, oregano, salt, and pepper. Bring to a simmer.
  5. Place the cabbage rolls seam-side down in the sauce. If needed, add more beef broth to partially cover the rolls. Bring to a simmer, then cover and cook for 2 hours, or until the rice is cooked through and the cabbage is very tender.
  6. Serve hot, ladled with plenty of sauce.