Ingredients Jump to Instructions ↓

  1. 8 large Savoy cabbage leaves Kosher salt, as needed

  2. 1 3/4 pounds ground beef

  3. 1 cup cooked converted rice

  4. 1/4 cup sour cream

  5. 2 teaspoons kosher salt

  6. 2 tablespoons unsalted butter

  7. 1 medium yellow onion, chopped

  8. 3 cloves garlic , minced

  9. 1 teaspoon sweet paprika

  10. 1/4 teaspoon ground allspice

  11. 2 cups whole, peeled canned tomatoes (with puree) roughly chopped

  12. 1 cup chicken broth , homemade or low-sodium canned

  13. 1 teaspoon kosher salt

  14. 1 bay leaf

  15. Freshly ground black pepper Copyright 2001 Television Food Network, G.P. All rights reserved

Instructions Jump to Ingredients ↑

  1. Make the cabbage rolls: Bring a large pot of salted water to a boil. Add the cabbage leaves and cook, until tender, about 4 minutes. Drain the leaves into a colander in the sink and refresh under cold running water. Set aside.

  2. In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.

  3. Heat the butter in a medium skillet over medium heat. Add the onion and garlic and cook, stirring, until soft, about 7 minutes. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more. Add the onion mixture to the beef mixture, and mix until well combined. Season with pepper to taste.

  4. Lay the cabbage leaves on a work surface and blot dry with paper towels. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves. Place about 1/2 cup of the beef mixture in the bottom center of each roll. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed. Repeat with the remaining leafs. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.

  5. Preheat the oven to 375 degrees F.

  6. Make the tomato sauce: In a medium saucepan , combine the tomatoes, broth, salt, and bay leaf. Bring to a boil and season with pepper to taste. Pour over the cabbage rolls and cover the baking dish tightly with foil. Bake for 1 hour.

  7. Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more. Serve in the gratin dish.


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