Stuffed Cabbage with Tomato Sauce

  • Total: 2 hr 15 min
  • Prep: 15 min
  • Cook: 2 hr
  • Yield: about 4 to 6 main course servings
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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

  1. 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.
  2. In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
  3. 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.
  4. 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.
  5. Preheat the oven to 375 degrees F.
  6. 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.
  7. 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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