Ingredients:

  • 1 large head of Green Cabbage (approx. 3 lbs)
  • 2 tbsp Kosher salt
  • 1 tbsp Lemon juice
  • 1.5 lbs Ground Beef (80/20 chuck)
  • 1 cup Long-grain white rice, cooked to al dente
  • 2 Large eggs, lightly beaten
  • 1 small Yellow onion, grated
  • 3 cloves Garlic, minced
  • 1 tsp Smoked paprika
  • 1.5 tsp Kosher salt
  • 0.5 tsp Black pepper
  • 30 oz Tomato sauce
  • 0.5 cup Beef bone broth
  • 0.5 cup Light brown sugar, packed
  • 0.33 cup Apple cider vinegar
  • 0.25 cup Golden raisins
  • 0.5 tsp Ginger powder

Instructions:

  1. Core the cabbage by cutting a deep square around the stem. Submerge the whole head in a large stockpot of boiling salted water with a splash of lemon juice.
  2. Blanch for 5 minutes until outer leaves are translucent and limp. Peel leaves off with tongs as they soften and set aside.
  3. In a large mixing bowl, combine the ground beef, par-cooked rice, eggs, grated onion, garlic, smoked paprika, 1.5 tsp salt, and black pepper. Mix by hand just until incorporated.
  4. Prepare the sauce by whisking together the tomato sauce, beef bone broth, brown sugar, apple cider vinegar, golden raisins, and ginger powder in a separate bowl.
  5. Lay a cabbage leaf flat and shave down the thick central rib with a paring knife until flush with the leaf. Place about 0.25 cup of meat mixture near the stem end.
  6. Fold the bottom of the leaf over the meat, tuck in the sides, and roll tightly into an envelope shape.
  7. Place cabbage rolls seam-side down in a 9x13 baking dish. Pour the sauce over the rolls, cover tightly, and bake at 350°F (175°C) for 1 hour and 15 minutes.