Stuffed Cabbage Rolls

Ingredients

• 1 head green cabbage
• 1 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 tbsp apple cider vinegar
• 1 tbsp brown sugar
• 1 tsp dried dill
• 1 tsp paprika
• 1½ tsp salt
• ½ tsp black pepper
• 1 tbsp vegetable oil
• ½ cup sour cream (optional)
• 2 tbsp fresh parsley (optional)

Steps

1. Carefully remove the core from the cabbage head. Place the cabbage in a large pot of boiling water and cook for 10-15 minutes, or until leaves are pliable. Remove leaves one by one, letting them cool.
2. While cabbage cooks, prepare the filling: In a large bowl, combine ground beef, uncooked rice, finely diced half onion, minced garlic (1 clove), 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
3. For the sauce: In a separate pot, heat oil over medium heat. Sauté the remaining diced half onion and minced garlic (1 clove) until softened. Stir in crushed tomatoes, tomato paste, beef broth, apple cider vinegar, brown sugar, dill, paprika, 1 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Lay a cabbage leaf flat, trim the thick rib if necessary. Place about 1/4 cup of filling near the stem end. Fold in the sides, then roll tightly from the bottom up. Repeat with remaining leaves and filling.
5. Pour a thin layer of sauce into the bottom of a large oven-safe pot or Dutch oven. Arrange the stuffed cabbage rolls snugly in layers over the sauce. Pour the remaining sauce over the rolls.
6. Cover the pot and bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, or until cabbage is tender and rice is cooked through.
7. Serve hot, optionally garnished with a dollop of sour cream and fresh parsley.