Stuffed Cabbage with Tomato Sauce

Ingredients

Cabbage Rolls:

• 8 large Savoy cabbage leaves
• Kosher salt, as needed
• 1 3/4 pounds ground beef
• 1 cup cooked converted rice
• 1/4 cup sour cream
• 2 teaspoons kosher salt
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon sweet paprika
• 1/4 teaspoon ground allspice
• Freshly ground black pepper

Tomato Sauce:

• 2 cups whole, peeled canned tomatoes (with puree) roughly chopped
• 1 cup chicken broth, homemade or low-sodium canned
• 1 teaspoon kosher salt
• 1 bay leaf
• Freshly ground black pepper

Directions

Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.

In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.

Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.

Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.

Preheat the oven to 375 degrees F.

Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.

Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.

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