Ingredients:

  • 1 large head of green cabbage (approx. 2 lbs / 900g)
  • Water for blanching
  • 1 lb (450g) ground beef (or a mix of beef and pork)
  • 1 medium onion, finely chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1/2 cup (100g) cooked long-grain rice
  • 1 large egg, lightly beaten
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 (28 ounce / 800g) can crushed tomatoes
  • 1 (15 ounce / 425g) can tomato sauce
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup (240ml) chicken broth (or vegetable broth)

Instructions:

  1. Core the cabbage and gently loosen the outer leaves. Blanch the whole head in boiling water until the leaves become pliable enough to peel off easily. Cool the leaves slightly. Cabbage uses are various but this recipe is great!
  2. In a large bowl, combine the ground meat, chopped onion, minced garlic, cooked rice, egg, parsley, smoked paprika, thyme, salt, and pepper. Mix well.
  3. Place a cabbage leaf on a clean surface. Spoon a portion of the meat filling onto the base of the leaf. Fold in the sides and roll tightly, like a burrito.
  4. In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté chopped onion and garlic until softened. Add crushed tomatoes, tomato sauce, apple cider vinegar, brown sugar, oregano, salt, pepper, and chicken broth. Bring to a simmer.
  5. Place the cabbage rolls seam-side down in the simmering sauce. You may need to layer them. Cover and cook for 1 hour 30 minutes, or until the cabbage is tender and the filling is cooked through. Check the liquid level periodically and add more broth if needed.
  6. Gently remove the cabbage rolls from the sauce and serve hot, spooning the sauce over the top.