▢3 cloves garlic minced (divided into 1 tsp and 1/2 tsp)
▢2 Tbsp butter
▢2 Tbsp olive oil
▢2 Tbsp red wine vinegar or apple cider vinegar
▢2 Tbsp brown sugar
▢0.3 oz parsley (1/4 cup chopped)
▢1 egg
▢1 tsp sea salt or to taste
▢1/2 tsp black pepper or to taste
Instructions
PREPARE THE DIFFERENT ELEMENTS
Cook the rice – refer to my post for cooking rice for preparation instructions.
Carefully remove the core from the cabbage head. Discard any damaged top leaves.
Bring a large pot of water to a boil and add salt. Place the entire cabbage in boiling water with the core at the top. Cover and simmer for 2 minutes.
After 2 minutes, carefully peel off the softened leaves one by one while the cabbage simmers. Starting from the core, use a large spoon to stabilize the cabbage in the pot, and gently pull the leaves off with tongs. Repeat for all leaves and set them aside.
In a large bowl, combine the cooked rice, ground meat, chopped onion, half of the minced garlic, egg, salt, pepper, and parsley (set some parsley aside for garnish). Mix well.
Heat the butter and oil in a large pot over medium heat. Sauté the remaining minced garlic until its aroma is noticeable. Add the crushed tomatoes, tomato sauce, sugar, and red wine vinegar to the pot and simmer for 10 minutes.
ASSEMBLE AND COOK
Take a cabbage leaf and trim the thick part rib to create a V shape (refer to the photos on the post). Place about 1/3 cup of filling in the center of the V-shaped leaf. Roll the cabbage leaf, enclosing the filling in a log shape and folding the sides inward to create a tight roll.Don’t discard the cut ribs – chop them and place them at the bottom of the baking dish.
Preheat the oven to 350ºF/175ºC.
Brush the baking pan with oil, spread the chopped thick cabbage ribs on the bottom, and add half of the sauce. This layer will serve as a natural barrier between the cabbage rolls and the bottom of the pan (preventing burning).
Place the cabbage rolls in the pan, seam side down to secure and seal the rolls during baking. Top with the remaining sauce.
Cover the baking dish with foil and place in the oven for about 1 hour at 350ºF/175ºC. At the hour mark, check for doneness and bake for an additional 15-20 minutes or until the cabbage is tender. Adjust the total baking time based on the desired tenderness of the cabbage.Sprinkle with the remaining parsley before serving.
