SafePlates

Ingredients

• 1 large head green cabbage
• 1 lb (450g) ground beef
• 1/2 lb (225g) ground pork
• 1 cup (200g) uncooked white rice
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 cups (480ml) tomato sauce
• 1 cup (240ml) beef or chicken broth
• 2 tbsp (30ml) vegetable oil
• 1 large carrot, grated
• 1 tsp (5g) salt
• 1/2 tsp (2g) black pepper
• 1/2 tsp (2g) paprika
• 1/4 cup (15g) fresh dill or parsley, chopped (optional)

Instructions

1. Preheat your oven to 350°F (180°C).
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Cook for 5-8 minutes, gently peeling off the outer leaves as they soften. Set aside about 12-15 large leaves for rolling.
3. In a skillet, heat 1 tbsp (15ml) vegetable oil over medium heat. Add the chopped onion, garlic, and grated carrot. Sauté for 4-5 minutes until softened. Remove from heat and let cool slightly.
4. In a large bowl, combine the ground beef, ground pork, uncooked rice, sautéed vegetables, salt, pepper, and paprika. Mix well until all ingredients are evenly incorporated.
5. Trim the thick vein from the base of each cabbage leaf to make them easier to roll.
6. Place about 2-3 tbsp (30-45g) of the meat mixture onto the center of each cabbage leaf. Fold in the sides and roll up tightly, tucking in the ends to seal.
7. Pour a thin layer of tomato sauce on the bottom of a large baking dish or Dutch oven.
8. Arrange the cabbage rolls seam-side down in the dish, packing them snugly together.
9. Mix the remaining tomato sauce with the broth and pour over the cabbage rolls. Drizzle with the remaining 1 tbsp (15ml) vegetable oil.
10. Cover the dish tightly with a lid or aluminum foil. Bake for 1.5 to 2 hours, until the cabbage is tender and the filling is cooked through.
11. Let the rolls rest for 10 minutes before serving. Garnish with fresh dill or parsley if desired.

Tip

Serve with a dollop of sour cream and crusty bread for a traditional Ukrainian meal.