Cook what you grow
Classic Stuffed Cabbage Rolls
Old-world comfort: blanched cabbage leaves rolled around a beef-and-rice filling and braised slowly in a sweet-and-sour tomato sauce until meltingly tender.
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Ingredients
serves 4From the garden
- 1 head green cabbage, cored · a large head: you need about 12 good leaves
- 1 medium yellow onion, finely chopped, divided between filling and sauce
- 2 cloves garlic, minced
From the pantry
- 1 lb ground beef
- ½ cup long-grain white rice, rinsed · uncooked; it cooks in the rolls
- 1 egg
- 1 can crushed canned tomatoes · 28-oz can
- 2 tbsp tomato paste
- 1 cup chicken stock
- 1 tbsp sugar
- 1 tbsp apple cider vinegar
- 1 bay leaf
- salt · to taste
- black pepper