Ingredients:

  • 1 large head (3 lbs) green cabbage
  • 1 tbsp salt
  • 1.5 lbs ground beef (80/20 blend)
  • 1 cup uncooked white rice
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 large egg, beaten
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried parsley
  • 28 oz crushed tomatoes
  • 2 tbsp apple cider vinegar
  • 2 tbsp brown sugar
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 cup beef broth

Instructions:

  1. Carefully carve out the core of the cabbage with a sharp knife.
  2. Lower the entire head into a pot of boiling salted water. As the outer leaves soften and turn a translucent olive green, use tongs to peel them away one by one and set them aside to cool.
  3. In a large bowl, combine the ground beef, uncooked rice, diced onion, garlic, egg, salt, black pepper, and dried parsley. Mix by hand until just combined.
  4. Place a generous scoop (about 1/4 cup) of filling onto the center of a cabbage leaf. Fold in the sides and roll tightly from the bottom up.
  5. Whisk together the crushed tomatoes, apple cider vinegar, brown sugar, smoked paprika, salt, and beef broth.
  6. Pour a small amount of the tomato sauce mixture into the bottom of a 9x13 inch baking dish, arrange the cabbage rolls tightly, and cover with the remaining sauce.
  7. Bake for 90 minutes until the cabbage is tender and the sauce has thickened into a glaze.