Ingredients:
- 1 large head of Green Cabbage (approx. 3 lbs)
- 2 tablespoons Salt
- 1.5 lbs Ground Beef (80/20 blend)
- 1.5 cups Cooked White Rice (cooled)
- 1 large Yellow Onion (finely grated)
- 2 cloves Garlic (minced)
- 1 large Egg (beaten)
- 1 teaspoon Smoked Paprika
- 1.5 teaspoons Kosher Salt
- 0.5 teaspoon Cracked Black Pepper
- 15 oz Tomato Sauce
- 14 oz Crushed Tomatoes
- 2 tablespoons Apple Cider Vinegar
- 2 tablespoons Brown Sugar
- 0.5 teaspoon Garlic Powder
Instructions:
- Prep the cabbage. Remove any damaged outer leaves from the 3 lbs cabbage head and use a sharp knife to cut deep around the core.
- Boil the head. Submerge the cabbage in a large pot of boiling water with 2 tablespoons of salt for about 10 minutes until the outer leaves are translucent and limp. Note: This makes them flexible enough to roll without snapping.
- Peel the leaves. Carefully remove the head from the water and peel off the softened leaves. If the inner leaves are still hard, pop the head back in the water for a few more minutes.
- Trim the ribs. Use your paring knife to shave down the thick central vein on the back of each leaf. Note: Trimming makes the leaf lay flat and ensures even cooking.
- Mix the filling. In a large bowl, combine 1.5 lbs ground beef, 1.5 cups cooled rice, grated onion, minced garlic, beaten egg, smoked paprika, 1.5 teaspoons salt, and 0.5 teaspoon pepper.
- Roll the parcels. Place about 3 tablespoons of filling near the stem end of a leaf, fold the sides in, and roll tightly until you have a neat, cigar shaped bundle.
- Whisk the sauce. In a separate bowl, stir together 15 oz tomato sauce, 14 oz crushed tomatoes, apple cider vinegar, brown sugar, and garlic powder.
- Layer the dish. Spread a thin layer of sauce in your baking dish, then pack the rolls in, seam side down, until the dish is completely full.
- Bake the rolls. Pour the remaining sauce over the top, cover tightly with foil, and bake at 350°F for 1 hour 30 mins until the cabbage is tender enough to cut with a spoon.