Ingredients:

  • 1 large head green cabbage (approx. 3 lbs)
  • 1 tbsp kosher salt
  • 1 lb lean ground beef (85/15)
  • 0.5 lb ground pork
  • 2 cups cooked white rice
  • 1 large yellow onion, finely minced
  • 3 cloves garlic, grated
  • 1 large egg
  • 2 tsp smoked paprika
  • 1 tsp dried marjoram
  • 1 tsp salt
  • 0.5 tsp freshly cracked black pepper
  • 15 oz tomato sauce
  • 14.5 oz crushed tomatoes
  • 0.25 cup brown sugar, packed
  • 3 tbsp lemon juice
  • 0.5 cup beef broth

Instructions:

  1. Bring a large pot of salted water to a boil. Core the cabbage and submerge the head. Remove leaves one by one as they soften (approx. 2-3 minutes). Note: This prevents the outer leaves from overcooking while the inner ones are still raw.
  2. Shave down the thick center vein of each leaf for easier rolling. Note: Hold the knife parallel to the leaf to slice off the hump without cutting through the leaf.
  3. In a large mixing bowl, combine 1 lb lean ground beef, 0.5 lb ground pork, 2 cups cooked white rice, minced onion, grated garlic, egg, 2 tsp smoked paprika, 1 tsp dried marjoram, 1 tsp salt, and 0.5 tsp pepper.
  4. Mix gently by hand until just combined. Note: Overworking the meat will make the rolls tough and rubbery rather than tender.
  5. Place approximately 1/4 cup of the meat mixture at the stem end of a cabbage leaf. Fold in the sides and roll up tightly.
  6. In a separate bowl, whisk together 15 oz tomato sauce, 14.5 oz crushed tomatoes, 0.25 cup brown sugar, 3 tbsp lemon juice, and 0.5 cup beef broth to create the braising sauce.
  7. Preheat oven to 350°F (175°C). Spread a thin layer of sauce in a Dutch oven or 9x13 baking dish.
  8. Arrange rolls seam side down in the dish and cover with the remaining sauce. Note: Placing them seam side down ensures they don't unroll during the bubbling braise.
  9. Cover tightly with a lid or aluminum foil.
  10. Bake for 90 minutes until the cabbage is fork tender and the filling is fully cooked. As the kitchen begins to smell like sweet tomatoes and savory pork, you'll know you're on the right track. The cabbage will turn a deep, translucent olive green, and the sauce should be thick enough to coat the back of a spoon. Cinnamon Rolls Recipe: Fluffy & Gooey in 2 Hours 15 Mins — Achieve bakery standard Cinnamon Rolls with this buttery brioche dough recipe...Pear Salad in 20 Minutes: Balsamic Pecan Salad Recipe — Master Pear Salad with our easy recipe featuring balsamic vinaigrette and can...Chick Fil A Chicken Salad Sandwich: Fine Crumb Copycat Recipe — Recreate the iconic Chick Fil A chicken salad sandwich with this fine crumb c... $img_2$