Step by step

Method

4 steps

1. 1

   Core 1 large green cabbage and boil the whole head in a big pot of water 8–10 minutes until the outer leaves peel off easily without tearing. Peel off 12–16 leaves; trim the thick rib on each so they roll flat. Mix 1 lb ground beef, ½ cup uncooked long-grain rice, 1 small grated onion, 2 minced garlic cloves, 1 egg, 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon paprika until just combined.

2. 2

   Place 2–3 tablespoons filling near the base of each leaf. Fold in the sides and roll snugly like a burrito. Nestle seam-side down in a Dutch oven or deep skillet in a single layer (two layers OK if snug).

3. 3

   Stir together 2 cups tomato sauce or crushed tomatoes, 1 cup beef broth, 1 tablespoon brown sugar, and 1 tablespoon vinegar. Pour over the rolls so they're mostly covered.

4. 4

   Bring to a gentle simmer, cover, and cook 60–75 minutes until the rice inside is tender (peek into one roll) and the cabbage is silky-soft. Spoon sauce over to serve. You want tender cabbage leaves around cooked rice-beef filling in a sweet-tart tomato sauce — not tough undercooked rice or falling-apart rolls.