Ingredients Jump to Instructions ↓

  1. 2 Large heads cabbage

  2. (outer leaves for rolling, inside

  3. Leaves for stuffing)

  4. 1 1/2 lbs 681g / 24oz Ground beef

  5. 1 1/2 cups 93g / 3 1/3oz Barley - cooked in beef

  6. Stock according to package instructions

  7. 1 Onion - minced (large)

  8. 4 Garlic cloves - minced

  9. 1 teaspoon 5ml Ground cumin

  10. 1 teaspoon 5ml Sweet paprika

  11. 1 teaspoon 5ml Egg (large)

  12. Sauce

  13. 2 tablespoons 30ml Olive oil - plus

  14. 1 tablespoon 15ml Canola oil

  15. 1 tablespoon 15ml Onion - coarsely chopped (large)

  16. 3 Garlic cloves minced

  17. 2 cups 474ml Strong beef stock

  18. 1 cup 237ml Tomato sauce

  19. 1 tablespoon 15ml Sweet paprika

Instructions Jump to Ingredients ↑

  1. If the leaves don't peel off, blanch the whole head in boiling water until each layer strips off. You need 16 big leaves. Return the leaves to the pot and cook for 2 minutes until pliable. Drain and cut out the thick, tough part of the stem.

  2. Mix the stuffing ingredients together and form a 1/4 cup of it into an oval. Place it in the center of a leaf. From the stem end, roll it up once. Tuck in the sides and roll up the rest of the way.

  3. Preheat oven to 325 degrees.

  4. In the oil, saute the onions to golden, then saute the garlic for one more minute. Add the tomato sauce and beef stock. Whisk in the paprika.

  5. Shred the remaining cabbage and spread it on the bottom of a large baking dish. Arrange the stuffed cabbages seam-side down, on top of the shredded cabbage. Cover with the sauce. Bake covered for 1 hour, adding more liquid as necessary to keep cabbage moist. Uncover and bake for another hour.

  6. This recipe yields 8 servings.


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