Ingredients:

  • 1 medium head of Green Cabbage (approx. 3 lbs)
  • 1 Tbsp Salt (for boiling water)
  • 1 cup long-grain white Rice (uncooked)
  • 1 lb Ground Meat Mixture (50% Ground Pork, 50% Ground Beef)
  • 1 medium Yellow Onion, finely chopped
  • 2 Tbsp Unsalted Butter or neutral cooking oil
  • 1 large Egg, lightly beaten
  • 1 tsp Dried Marjoram
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 (15 oz) can Tomato Sauce
  • 1 cup Beef or Vegetable Broth
  • 2 Tbsp Brown Sugar
  • 1 Tbsp Lemon Juice (freshly squeezed)
  • 1 tsp Salt (for sauce)
  • ½ tsp Black Pepper (for sauce)

Instructions:

  1. Core the cabbage head by cutting around the central stalk. Place the head in a large stockpot of salted, boiling water and simmer for 10–15 minutes until outer leaves are pliable.
  2. Carefully remove the head and peel off the softened outer leaves one by one (repeat blanching if necessary) until you have 12-15 usable leaves. Trim the thick central rib from each leaf.
  3. Melt butter/oil in a skillet and sauté the chopped onion until translucent. Remove from heat and allow to cool slightly.
  4. In a large bowl, combine the cooked rice, sautéed onion, ground meat, beaten egg, marjoram, salt, and pepper. Mix thoroughly until just combined.
  5. Place about ¼ cup of filling near the base of each cabbage leaf. Fold the sides inward over the filling, then roll tightly away from you to create a compact roll.
  6. Layer the rolls seam-side down snugly in a heavy-bottomed Dutch oven, lining the bottom with any trimmed cabbage scraps.
  7. Whisk together the tomato sauce, broth, brown sugar, lemon juice, salt, and pepper for the sauce. Pour evenly over the rolls; liquid should nearly cover them.
  8. Bring the liquid to a gentle simmer on the stovetop, then cover tightly (with foil and a lid, or just a tight lid) and transfer to an oven preheated to 350°F (175°C).
  9. Bake for 1.5 to 2 hours, or until the meat is fully cooked and the cabbage is meltingly tender. Serve hot, ideally topped with sour cream.