Stuff Cabbage Recipe

Core and blanch cabbage

Bring 8 cups water and 1 tablespoon salt to a boil in a large pot. Meanwhile, remove core from cabbage with a sharp knife. Carefully lower the whole cabbage into boiling water for 3–5 minutes until outer leaves are pliable. Using tongs, remove cabbage and let cool until you can handle it. Reserve blanching water.

Separate leaves

Peel off 10–12 large outer leaves. If some leaves are small, trim thick central rib to make them easier to roll by cutting a shallow V on either side of the rib without cutting through the leaf.

Cook rice partially

Rinse 1 cup rice under cold water. In a small saucepan combine rice with 1 1/4 cups water, bring to a boil, reduce heat to low, cover and simmer 10 minutes so rice is partially cooked (it will finish cooking inside the cabbage). Remove from heat and fluff.

Sauté aromatics

Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and sauté 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Combine filling

In a large bowl, mix the partially cooked rice, sautéed onion and garlic, 1 lb ground beef, 1 egg, 1 tablespoon chopped parsley, 1 teaspoon salt, 1 teaspoon black pepper and 1 teaspoon paprika. Use clean hands or a spoon to combine until evenly mixed.

Make sauce

In a medium bowl or measuring cup whisk together 28 oz crushed tomatoes, 2 tablespoons tomato paste, 1 cup broth, 1 tablespoon brown sugar, 1 tablespoon apple cider vinegar, 1 teaspoon dried oregano, 1 teaspoon salt and 1/2 teaspoon black pepper until smooth.

Fill leaves

Place one cabbage leaf flat, with the stem end toward you. Spoon about 2-3 tablespoons of the meat-rice filling onto the center near the stem. Fold the sides over the filling, then roll from the stem end up to enclose (like a burrito). Repeat with remaining leaves and filling; you should make 10–12 rolls.

Arrange in pot

Spread a thin layer (about 1/2 cup) of sauce in the bottom of a wide, deep pot or Dutch oven to prevent sticking. Place cabbage rolls seam-side down snugly in the pot in a single layer; if needed, stack a second layer. Pour remaining sauce over the rolls, making sure they are mostly covered. Dot with 1 tablespoon butter if using.

Simmer

Bring sauce to a gentle simmer over medium heat. Reduce heat to low, cover, and simmer for 45–60 minutes until meat is cooked through, rice is tender, and flavors meld. Check occasionally and add a little reserved blanching water or broth (up to 1/2 cup) if sauce becomes too thick or evaporates.

Finish and rest

Turn off heat and let the pot rest, covered, 10 minutes. This helps the rolls set and makes them easier to remove.

Use a slotted spatula to transfer rolls to plates or a serving platter. Spoon extra sauce over top. Garnish with additional chopped parsley if desired and serve warm.