Stuffed Cabbage Rolls

Von Sip and Feast · 90 Min.

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Zubereitung

1. Preheat oven to 350°F with the rack in the middle.
2. Boil a large pot of salted water, add the whole cabbage and turn it every few minutes until soft, about 10 minutes. Drain in a colander. When cool enough to handle, separate 16 leaves; if they are still stiff, return them to the water for a few more minutes.
3. Melt the butter in a frying pan over medium heat with the onion and a pinch of salt. Cook until very soft and slightly caramelized, about 12-15 minutes.
4. Put the onion in a large bowl with the rice, sausage, ground chuck, oregano, pepper, salt, paprika, parsley and egg. Mix well.
5. Flatten a cabbage leaf and cut out the thick rib with a small V-cut about 1 to 2 inches down the leaf. Repeat with the rest.
6. Place 1/3 cup (65g) of filling in the center of each leaf, fold the cut ends over, tuck in the sides and roll tightly. Arrange seam side down in a 9x13 baking dish, using two dishes if needed.
7. Heat the water, then mix with the tomato paste, sugar and vinegar. Taste and season lightly with salt and pepper. Pour over the rolls until they mostly covered, adding more hot water if needed. Cover tightly with foil.
8. Bake for 2-3 hours until very tender. If the liquid dries out during baking, add 1/2-1 cup water.
9. Rest the rolls 15 minutes after baking. If the sauce is thin, transfer the rolls to a platter, simmer the sauce over medium-high heat until thickened, remove from heat and whisk in 3 tablespoons cold butter one cube at a time, then pour over the rolls.

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