Ingredients:

  • 1 large head of green cabbage (approx. 3 lbs)
  • 2 tbsp apple cider vinegar
  • 1 tsp salt
  • 1 lb ground beef
  • 1 lb ground pork
  • 2 cups cooked white rice, cooled
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried marjoram
  • 15 oz tomato sauce
  • 14.5 oz crushed tomatoes
  • 2 cups beef broth
  • 2 tbsp olive oil
  • 1 tbsp brown sugar

Instructions:

  1. Core the cabbage by cutting a deep 'X' into the bottom. Submerge the head in boiling water mixed with apple cider vinegar and salt. Use tongs to peel away leaves as they become pliable and translucent. Pat leaves dry and trim the thick center vein.
  2. Sauté the diced onion in olive oil until fragrant and translucent.
  3. In a large bowl, combine the sautéed onions, ground beef, ground pork, cooled rice, garlic, salt, black pepper, and dried marjoram. Mix by hand until just combined.
  4. Place a golf-ball-sized portion of filling near the stem end of a cabbage leaf. Fold in the sides and roll tightly toward the top.
  5. Arrange the rolls seam-side down in a heavy pot. Pour the tomato sauce, crushed tomatoes, beef broth, and brown sugar over the rolls until they are submerged.
  6. Simmer on low for 60 minutes until the cabbage is tender and the sauce has thickened.