Stuffed Cabbage

Serves 6-8 Note: You can use any leafy green you like; it actually doesn’t have to be cabbage. Green cabbage is probably the most traditional to use, although I do find it can be harder to make the rolls using a standard green cabbage. Savoy cabbage leaves are sturdier and make the rolling easier, but they don’t end up yielding quite the same tender result.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Prep the cabbage: Bring a large pot of water to a boil. Using a paring knife, remove the core from the cabbage. Dunk the cabbage into the boiling water. After 2 to 3 minutes, the leaves will start to soften and you can remove the layers. Repeat until you have around 16 leaves.

Step 2

Make the filling: Place the ground beef, cooked rice, onion, egg, salt, and pepper in a medium bowl and combine. Add the bread crumbs and mix in evenly. Set aside.

Step 3

Make the sauce: Heat the olive oil in a saucepan over medium heat. Sauté the onion and apple for 5 to 7 minutes, until the water has cooked out and the onion is softened and starts to become golden. Add the tomato sauce, stock, vinegar, brown sugar, raisins, cinnamon, salt, and pepper. Bring to a simmer over medium-low heat and cook for 5 minutes.

Step 4

Cover the bottom of an 8-by-13-inch Pyrex baking dish with a thin layer of sauce, about one-quarter of the sauce.

Step 5

Remove the tough stem in the middle of the cabbage leaves, using a paring knife.

Step 6

Scoop the rice mixture into an approximately ½-cup oval (smaller leaves might require less filling). Place the scoop of filling in the middle of a cabbage leaf and fold in the sides. Roll up the cabbage leaf and place, seam side down, in the prepared baking dish. Repeat with the remaining cabbage leaves and filling. You may have some cabbage left over. You can discard it, add it to soup, or chop it up and add it to the sauce, if desired.

Step 7

Add the remaining sauce over the top. Cover with foil and bake for 1½ hours, or until the color of the cabbage has changed from bright green to a duller green, the sauce has reduced slightly, and the cabbage rolls can easily be cut into.