Ingredients
Scale
- 1 large head of green cabbage
- 1 lb lean ground beef or ground turkey
- 1 cup cooked white or brown rice
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 can (15 oz) tomato sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or brown sugar
- 1/2 cup beef or vegetable broth
Instructions
- Bring a large pot of salted water to a boil. Remove the core from the cabbage head with a sharp knife. Carefully place the whole head into the boiling water for about 3 to 5 minutes. As the outer leaves soften, peel them off one by one with tongs and set them aside on a plate to cool. If the inner leaves are still hard, return the head to the water for another minute. Once you have about 12 to 14 large leaves, trim the thick center vein of each leaf so it is easier to roll.
- In a large mixing bowl, combine the ground meat, cooked rice, diced onion, minced garlic, egg, salt, pepper, and oregano. Use your hands or a sturdy spoon to mix everything until well combined. In a separate smaller bowl, whisk together the tomato sauce, broth, apple cider vinegar, and honey to create the savory-sweet braising liquid.
- Preheat your oven to 350°F (175°C). Take one cabbage leaf and place about 3 tablespoons of the meat mixture near the stem end. Fold the sides of the leaf toward the center and roll it up tightly, like a small burrito. Place the rolls seam-side down in a large baking dish. Pour the tomato sauce mixture evenly over the top. Cover the dish tightly with foil and bake for 60 minutes. The cabbage should be tender and the filling fully cooked.
- Remove the dish from the oven and let it rest for 5 minutes. Use a wide spatula to lift the rolls onto a serving platter. Spoon the extra sauce from the bottom of the pan over the rolls. Garnish with fresh parsley if desired and serve hot.
- Cook Time: 1 hour 30 minutes