Stuffed Cabbage

Recipe by Toby Jermain
READY IN: 3hrs
SERVES: 8

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak rice while preparing the cabbage and the rest of the filling.
  • Using a paring knife, cut out the center core of cabbage.
  • Bring water to a boil in a pot large enough to easily hold cabbage head.
  • Add cabbage, and cook for 2-3 minutes or until outer leaves are tender but still bright green.
  • Lift cabbage from water, and remove outer leaves.
  • Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all large outer leaves are removed and nothing but the core remains.
  • Reserve 1 cup cabbage cooking water.
  • Trim thick center vein from bottom of each leaf until thin enough to roll.
  • Finely chop about 1 cup of cabbage core for the filling, and coarsely chop and reserve the remainder of the cabbage core.
  • In a medium skillet, melt butter or olive oil over medium heat.
  • Crumble ground beef and pork into skillet, and cook until beginning to brown.
  • Add onion and garlic, and cook until golden and tender, about 5 more minutes.
  • Transfer to a large bowl, and add drained rice, finely chopped cabbage, parsley, green pepper, and celery, and stir to combine.
  • Season generously to taste with salt and pepper.
  • Add about 1/3 cup of filling to a cabbage leaf.
  • Fold base, then sides of cabbage over filling, and roll up leaf, starting with the stem end.
  • Repeat with remaining leaves and filling.
  • Line the bottom of a 5-6 quart Dutch oven or large casserole with coarsely chopped cabbage core, and place cabbage rolls on top, packing tightly.
  • If any large gaps remain between rolls, fill with remaining chopped cabbage.
  • In a small saucepan, combine tomato sauce and the reserved 1 cup of cooking water from cabbage, brown sugar, and lemon juice.
  • Bring to a simmer, and season to taste with salt and pepper.
  • Pour some of the tomato sauce over stuffed cabbage to just cover them.
  • Bring to a gentle simmer, adding additional tomato sauce as needed, cover, and simmer for 1 hour or until cabbage rolls are very tender.
  • If desired, place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls.
  • Whisk to combine, return sour cream mixture to Dutch oven, and stir to combine.
  • Serve with additional sour cream if desired.
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