Stuffed Cabbage Rolls

01Method

1. 1

   Fill a large pot with water, bring to a boil, and dissolve 4 teaspoons of salt into it. Peel away the loose outer leaves of the cabbage and blanch them in the boiling water for 1 minute. Transfer to a plate and set aside.

2. 2

   Core the cabbage, then submerge the whole head in the boiling water. After 5 minutes, peel off the outer leaves one at a time as they soften, about one per minute. Reserve 12 large leaves; set the remaining inner cabbage aside for another purpose.

3. 3

   Warm the oil in a medium saucepan over medium heat. Set aside 2 tablespoons of the minced onion for the filling; cook the rest in the oil, stirring frequently, until translucent, about 2 minutes. Add the tomato sauce, undrained diced tomatoes, water, vinegar, half the pepper, and half a teaspoon of salt. Bring to a simmer, then reduce heat to low and cook for 10 minutes.

4. 4

   Preheat the oven to 350°F (175°C).

5. 5

   In a mixing bowl, combine the ground sirloin, rice, garlic, the reserved minced onion, the remaining salt, remaining pepper, and allspice. Mix until evenly incorporated.

6. 6

   Lay a softened cabbage leaf flat on a cutting board and trim away the thick base of the stem. Spoon a portion of the meat mixture into the center of the leaf. Fold in the sides and roll it up snugly, similar to wrapping a burrito. Continue with the remaining leaves and filling.

7. 7

   Spread about a cup of the tomato sauce over the bottom of a 9x13-inch or 11x7-inch baking dish. Arrange the cabbage rolls seam-side down in the dish, then pour the rest of the sauce over the top. Seal tightly with aluminum foil.

8. 8

   Bake for 1 hour. Before serving, squeeze a lemon wedge lightly over each roll and finish with a sprinkle of fresh parsley.