Ingredients
Method
Preparing the Cabbage
- Place the whole head of cabbage in the freezer overnight. The next day, remove and let thaw completely at room temperature, about 4-6 hours.
- Once thawed, carefully remove the outer leaves. The leaves should peel away easily. You'll need about 16 large leaves. Trim the thick rib from each leaf with a sharp knife, being careful not to tear the leaf.
Making the Filling
- Heat vegetable oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute.
- In a large bowl, combine ground beef, cooked rice, sautéed onions and garlic, beaten egg, salt, and pepper. Mix gently with your hands until just combined. Don't overmix.
Assembling the Rolls
- Place about 1/3 cup of filling at the stem end of each cabbage leaf. Fold the sides over the filling, then roll tightly from the stem end toward the tip. The roll should be snug but not overpacked.
- Place rolls seam-side down in a large Dutch oven or heavy-bottomed pot. Pack them closely together in a single layer.
Making the Sauce and Cooking
- In a medium bowl, whisk together tomato sauce, brown sugar, lemon juice, paprika, salt, and water until smooth.
- Pour the sauce over the cabbage rolls, making sure they're mostly covered. The sauce should come about 3/4 up the sides of the rolls.
- Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer for 1 hour and 30 minutes, checking occasionally to make sure there's enough liquid. Add water if needed.
- The rolls are done when the cabbage is very tender and the filling is cooked through. Let rest for 10 minutes before serving.
Notes
These can be made ahead and refrigerated for up to 3 days. Reheat gently in a covered pot with a splash of water. They also freeze well for up to 3 months. To use frozen cabbage that wasn't pre-frozen, blanch the whole head in boiling water for 8-10 minutes until leaves are pliable. Any leftover cabbage leaves can be chopped and added to soup or used for coleslaw.