Ingredients:

  • 1 large head of Green Cabbage (approx. 3.5 lbs)
  • 2 tbsp Salt
  • 1.5 lbs Ground Beef Chuck (80/20)
  • 1 cup White Rice, par-cooked for 7 minutes
  • 1 large Yellow Onion, finely diced and sautéed
  • 2 cloves Garlic, minced
  • 1 large Egg
  • 1 tsp Dried Marjoram
  • 1.5 tsp Salt
  • 1 tsp Black Pepper
  • 15 oz Tomato Sauce
  • 14.5 oz Crushed Tomatoes
  • 0.5 cup Beef Bone Broth
  • 2 tbsp Brown Sugar
  • 1 tbsp Apple Cider Vinegar

Instructions:

  1. Using a sharp paring knife, cut deeply around the core of the cabbage and remove it.
  2. Submerge the whole head in boiling salted water. As the outer leaves soften (about 5-8 minutes), peel them away with tongs and immediately plunge them into an ice bath.
  3. Shave down the thick central rib of each blanched leaf with a knife so it is flush with the leaf surface.
  4. In a large bowl, combine the ground beef chuck, par-cooked rice, sautéed onion, minced garlic, egg, marjoram, salt, and pepper. Mix until just incorporated.
  5. Place approximately 1/4 cup of the meat mixture onto the stem end of a cabbage leaf. Fold the sides in and roll tightly toward the top of the leaf.
  6. In a separate bowl, whisk together the tomato sauce, crushed tomatoes, beef bone broth, brown sugar, and apple cider vinegar.
  7. Arrange the rolls seam-side down in a Dutch oven or 9x13 baking dish. Pour the tomato sauce mixture over the rolls.
  8. Cover tightly and braise in a 350°F (175°C) oven for 90 minutes until the cabbage is tender and the meat is cooked through.