Stuffed Cabbage Recipe

Prepare cabbage leaves

Core the cabbage heads. Bring a large pot of water to a boil. Carefully place whole cabbages in boiling water for 6–8 minutes until outer leaves are pliable and can be peeled without tearing. Remove cabbage to a bowl or tray; when cool enough to handle, peel off 12–14 large leaves (reserve smaller inner leaves for another use). Trim the thick center rib of each leaf with a paring knife so it can be rolled flat.

Cook rice

Rinse 3/4 cup rice under cold water. In a small saucepan combine rice with 1 1/4 cups water, bring to a simmer, cover and cook 12–15 minutes until water is absorbed. Fluff and allow to cool slightly. (Alternatively use leftover cooked rice.)

Mix filling

In a large bowl combine ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, egg, chopped parsley, 1 tsp salt, 1/2 tsp black pepper, paprika and 1 tablespoon olive oil. Mix until combined but not overworked.

Assemble rolls

Place about 3 tablespoons of filling near the base of each cabbage leaf. Fold in the sides and roll tightly, tucking the edges under to form neat rolls. Repeat until filling is used, making roughly 10–12 rolls.

Make sauce

In a bowl whisk together 3 cups tomato sauce, 2 tbsp tomato paste, 1 tbsp brown sugar, 1 tbsp apple cider vinegar, 1 cup water or beef broth, remaining 1/2 tsp salt and 1/4 tsp black pepper.

Layer and cook

Preheat oven to 350°F (175°C). Spread a thin layer (about 1/2 cup) of the sauce in the bottom of a large ovenproof Dutch oven or baking dish. Arrange cabbage rolls seam-side down in the dish in a single snug layer. Pour remaining sauce over the rolls and tuck a bay leaf between rolls. Cover tightly with lid or foil and bake 60–75 minutes until meat is cooked through and rice is tender. For a slightly thicker sauce, remove lid during last 10 minutes of cooking.

Finish and rest

Remove bay leaf. Allow rolls to rest 10 minutes before serving so juices settle. Taste and adjust salt and pepper as needed.

Place peeled, cut potatoes in a medium pot and cover with cold water. Add 1/2 tsp salt. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes. Drain well and return to pot off heat for 1 minute to allow excess moisture to evaporate.

Mash potatoes with butter, then add milk a little at a time until desired creaminess. Season with 3/4 tsp salt and 1/4 tsp pepper. Keep warm until serving.

In a medium skillet heat 1 tbsp olive oil or butter over medium heat. Add sliced carrots and sauté 3–4 minutes until edges begin to brown.

Add 1 tbsp brown sugar, 1/2 tsp salt and 1/2 cup water or broth. Stir, cover and reduce heat to medium-low. Simmer 8–10 minutes until carrots are tender and glazed. Uncover and cook 1–2 minutes to reduce liquid if needed. Stir in fresh thyme or parsley before serving.

Place frozen peas in a small saucepan with 2–3 tbsp water. Cover and bring to a gentle simmer for 3–4 minutes until heated through. Drain any excess water.

Return peas to saucepan off heat, stir in 1 tbsp butter, 1/4 tsp salt, 1/8 tsp pepper and chopped mint or parsley if using. Toss and keep warm until plating.