How to Make Stuffed Cabbage

Stuffed cabbage is a cozy, comforting casserole dish that’s incredibly easy to make. Traditionally, this recipe is Polish in origin with a beef-rice filling and tomato sauce, but it’s a classic that works well throughout the world. This particular version is scrumptious thanks to the lemony sumac and buttery pine nuts that are added to the filling and the smoky, sweet-sour tomato sauce.

To begin, remove the core from the head of cabbage and submerge it in boiling water to soften the leaves. Once it’s done, drain and carefully cut off 8 large outer leaves (if needed). Next, lay the remaining cabbage in a baking sheet and pat it with a towel to dry it.

In a large bowl, combine ground meats and rice; season to taste with salt and pepper. Grate the carrots and add them to the mixture along with 2 cloves of garlic, 1 cup of tomato sauce, egg, mustard, and some salt and pepper. Stir until everything is evenly combined.

Then, take a hard leaf and place a tablespoon of meat mixture in the middle of it (If the leaf has a thick vein, either cut the vein out with a knife or shave it down so that it’s flat. The leaf should still be able to roll around the mixture, though). Roll the leaf tightly like a burrito and set it aside. Repeat this process with the remaining leaves.

Once all the cabbage rolls are rolled, top them with any remaining tomato sauce mixture and arrange in a casserole. Cover with foil and bake for 80 to 90 minutes or until the cabbage is meltingly tender. Serve with a dollop of sour cream and enjoy! كرنب محشي

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