Cabbage Rolls

Ingredients

• 1 head green cabbage
• 1½ lb ground beef
• ½ cup uncooked white rice
• 1 medium onion
• 2 clove garlic
• 28 oz canned crushed tomatoes
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp sugar
• 1½ tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• 2 tbsp fresh dill (optional)
• ½ cup sour cream (optional)

Steps

1. Carefully remove the core from the cabbage. Place the whole head in a large pot of boiling water and cook for 10-15 minutes, or until leaves are pliable enough to peel off. Gently peel off 8-12 large outer leaves, trimming the thick rib from each.
2. Finely chop the remaining cabbage and spread half of it on the bottom of a large oven-safe pot or Dutch oven. Preheat oven to 350°F (175°C).
3. In a large bowl, combine ground beef, uncooked rice, finely diced onion, minced garlic, 1 teaspoon salt, 1/4 teaspoon black pepper, and paprika. Mix well.
4. Place a portion of the meat mixture (about 1/4 cup) near the stem end of each cabbage leaf. Fold in the sides, then roll tightly from the stem end to form a compact roll.
5. Arrange the cabbage rolls seam-side down over the chopped cabbage in the pot. If you have extra chopped cabbage, scatter it over the rolls.
6. In a separate bowl, whisk together crushed tomatoes, tomato paste, beef broth, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour the sauce evenly over the cabbage rolls.
7. Cover the pot and bake for 2 to 2.5 hours, or until the cabbage is very tender and the rice is cooked through. If desired, garnish with fresh dill and serve with a dollop of sour cream.