Directions
- Prepare cabbage leaves: Gently cut out the core keeping as much of the outer leaves intact as possible. Wash leaves under running water. Stack leaves in a stock pot (or steamer). Cover with water, add some salt, and cook about 10 minutes (until softened, but not cooked). Can also steam for about 10 minutes to same effect. Remove and lay flat on cutting board to cool and flatten. Trim rib as needed.
- Prepare stuffing (Meat): Mix ground meat with rice, 1 small onion (minced), and parsley. Combine well. You can add finely minced cabbage from the inside of the cabbage that was not used.
- Stuffing cabbage rolls: Lay leaf flat on back. Place a large dollop (1 Tbsp) of filling at the rib end. Fold sides over it and then roll (burrito style), continue to fold in sides, until the end. Tie with butcher's twine.
- In a sauté pan, heat oil or lard. Add cabbage rolls and gently brown them on all sides.
- Add stock, 1 onion (pierced with 6 cloves), and cover. Simmer slowly for 60-90 mins until filling is cooked. Add liquid as needed. (You can also bake at 375° (F)).
- Remove cooked cabbage rolls and set aside. Remove onion with cloves and discard. Add sour cream and flour and stir to dissolve and thicken the cooking juices. Increase the temperature slightly to thicken the sauce. Season to taste.
- Serving: Place cabbage rolls on plate and cover with sauce. Serve warm.
From the Dahoam1516 recipe collection · Hans Diehl
