Ingredients:

  • 1 large head green cabbage (about 3-4 pounds/1.4-1.8 kg)
  • Water, for blanching
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup/150 g)
  • 2 cloves garlic, minced
  • 1 pound ground beef (80/20 blend is ideal) (450g)
  • ½ pound ground pork (225g)
  • ½ cup uncooked long-grain rice (100 g), rinsed
  • 1 large egg, lightly beaten
  • 1 teaspoon dried thyme (5 ml)
  • 1 teaspoon dried marjoram (5 ml)
  • ½ teaspoon smoked paprika (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup/150 g)
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (800g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 tablespoon brown sugar (15 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon dried oregano (5 ml)
  • ½ teaspoon red pepper flakes (optional, for a touch of heat) (2.5 ml)
  • Salt and freshly ground black pepper, to taste
  • ½ cup chicken broth (120 ml), or water, if needed

Instructions:

  1. Core the cabbage. Blanch the whole head in boiling water until leaves are pliable. Carefully peel off the leaves, removing thick veins if necessary.
  2. Sauté onion and garlic in olive oil until softened. Add ground beef and pork, cooking until browned. Drain excess fat. Stir in rice, egg, thyme, marjoram, paprika, salt, and pepper.
  3. Place a small amount of filling (about ¼ cup) onto the base of each cabbage leaf. Fold in the sides and roll tightly from the base to the tip, like a burrito.
  4. Sauté onion and garlic in olive oil until softened. Add crushed tomatoes, tomato sauce, brown sugar, vinegar, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 15 minutes.
  5. Place a layer of tomato sauce on the bottom of the stockpot or Dutch oven. Arrange the cabbage rolls tightly in the pot, seam-side down. Pour the remaining sauce over the rolls. Add chicken broth if needed to almost cover the rolls. Bring to a simmer, then cover and cook for 1 hour 30 minutes, or until the cabbage is very tender and the rice is cooked through.