Ingredients:

  • 1 large head green cabbage (about 2-3 lbs), cored
  • Water, for boiling
  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 tablespoon tomato paste (15 ml)
  • 1 teaspoon granulated sugar (4g)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Salt and freshly ground black pepper, to taste
  • 1 cup chicken broth (240ml), low sodium preferred (or vegetable broth)
  • 1 pound ground beef (450g), 80/20 blend
  • ½ pound ground pork (225g)
  • 1 cup cooked long-grain white rice, cooled (about 200g uncooked)
  • 1 large egg, lightly beaten
  • 1 medium yellow onion, finely chopped (about 1 cup / 150g)
  • 2 cloves garlic, minced
  • 1 teaspoon dried marjoram
  • ½ teaspoon sweet paprika
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Core the cabbage and gently boil it until the outer leaves are pliable enough to peel off without tearing (about 5-10 minutes). Remove leaves carefully with a slotted spoon and set aside to cool slightly. Repeat until you have about 12-16 usable leaves.
  2. In a large bowl, combine ground beef, ground pork, cooked rice, egg, chopped onion, minced garlic, marjoram, paprika, salt, and pepper. Mix gently but thoroughly with your hands.
  3. In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté the chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, basil, salt, and pepper. Bring to a simmer.
  4. Place a cabbage leaf on a clean surface. If the rib is very thick, gently flatten it with a knife. Place a generous spoonful (about 1/4 cup) of the meat mixture in the center of the leaf. Fold in the sides and roll up tightly like a burrito.
  5. Arrange the cabbage rolls in the prepared sauce, seam-side down. Add chicken broth (or vegetable broth) to the skillet, ensuring the rolls are partially submerged. Bring to a simmer, cover, and cook for 2 hours, or until the cabbage is very tender and the filling is cooked through.
  6. Let cool slightly before serving.