Ingredients:

  • 1 medium Head of Green Cabbage (about 3 lbs)
  • 1 tsp Salt (for boiling water)
  • 1 tbsp Olive Oil or Butter
  • 1 large Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 lb Ground Meat Mix (½ Ground Beef, ½ Ground Pork)
  • ½ cup Uncooked Long-Grain White Rice (rinsed well)
  • 1 large Egg, lightly beaten
  • 1 tsp Dried Marjoram
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • 1 (15 oz) can Tomato Sauce (plain)
  • 1 cup Beef Broth (low sodium)
  • 1 tbsp Brown Sugar
  • 1 tsp Worcestershire Sauce
  • Salt and Pepper to taste
  • Optional garnish: Fresh Dill or Parsley

Instructions:

  1. Core the cabbage head by cutting out the hard core from the bottom in a V-shape. Remove any loose outer leaves.
  2. Bring a large pot of salted water to a rolling boil. Carefully lower the whole cabbage head into the water. Boil for 5–10 minutes until the outer leaves soften.
  3. Gently peel off the softened leaves using tongs. Place them in ice water to stop cooking. Repeat until 12–15 pliable leaves are collected. Trim the thick central vein from the base of each leaf.
  4. In a small skillet, melt 1 tbsp butter/oil and sauté the diced onion until translucent (about 5-7 minutes). Add garlic for the last minute, then remove from heat and let cool slightly.
  5. In a large bowl, combine the cooled onion/garlic, ground meats, rinsed rice, beaten egg, marjoram, salt, and pepper. Mix thoroughly by hand until just combined.
  6. Lay a trimmed cabbage leaf flat. Place about ¼ cup of filling near the base. Fold the sides inward over the filling, then roll tightly from the base toward the tip. Place seam-side down snugly in a large, deep Dutch oven.
  7. Prepare the sauce: In a saucepan, melt 2 tbsp butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the tomato sauce and beef broth until smooth. Stir in the brown sugar and Worcestershire sauce. Season with salt and pepper.
  8. Pour the sauce evenly over the rolled cabbage in the Dutch oven. The liquid should mostly cover the rolls. Cover tightly with a lid.
  9. Bring the pot briefly to a simmer on the stovetop, then reduce the heat to low. Cook gently for 1 hour 45 minutes, or until the cabbage is fork-tender.
  10. Let the rolls rest, covered, for 10 minutes before serving. Garnish with fresh dill or parsley and serve with sour cream.