Ingredients:

  • 1 large head (approx. 1.5 kg) green cabbage (Savoy or green)
  • 2 tablespoons vegetable oil
  • 1 tablespoon olive oil
  • 1 large yellow onion, finely diced
  • 2 cloves garlic, minced
  • 5 pounds ground beef (85/15 recommended)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1/2 cup uncooked short-grain white rice
  • 1/4 cup beef broth or water
  • 1 teaspoon sea salt (for filling)
  • 1/2 teaspoon freshly ground black pepper (for filling)
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce (passata)
  • 1/2 cup water, or reserved cabbage blanching water
  • 1/4 cup packed light brown sugar
  • 2 tablespoons apple cider vinegar or fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon sea salt (for sauce)
  • 1/2 teaspoon black pepper (for sauce)

Instructions:

  1. Core the Cabbage: Using a sharp knife, carefully cut out the tough core from the base of the cabbage head.
  2. Blanch: Bring a large stockpot of salted water to a rolling boil. Carefully place the whole cabbage head, core-side down, into the boiling water.
  3. Peel Leaves: After 3–4 minutes, as the outer leaves soften, carefully peel them away using tongs. Remove about 16–20 large leaves. Reserve 1 cup (240 mL) of the blanching water.
  4. Prep Residual Cabbage: Chop the remaining cabbage core and smaller pieces into a coarse shred. Set aside.
  5. Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add diced onion and sauté until softened (about 5 minutes). Add minced garlic and cook for 1 minute until fragrant.
  6. Brown the Meat: Add the ground beef to the pan. Break it up and cook until browned. Drain off any excess fat thoroughly.
  7. Mix Filling: Remove the pan from heat. Stir in the uncooked rice, smoked paprika, thyme, salt, pepper, and beef broth/water. This is the filling.
  8. Whisk the Sauce: In a separate medium bowl, combine the crushed tomatoes, tomato sauce/passata, reserved water, brown sugar, apple cider vinegar/lemon juice, Worcestershire sauce, salt, and pepper. Whisk until sugar is dissolved. Taste and adjust the sweet/sour balance as needed.
  9. Preheat and Grease: Preheat the oven to 375°F (190°C). Lightly grease the 9x13 inch casserole dish.
  10. Initial Layer: Spread 1 cup (240 mL) of the tomato sauce evenly across the bottom of the prepared dish.
  11. First Cabbage Layer: Arrange half of the whole, blanched cabbage leaves over the sauce, overlapping slightly to cover the bottom completely.
  12. Filling and Shredded Layer: Spread the entire meat and rice filling evenly over the cabbage leaves. Top the filling with the shredded, raw cabbage reserved earlier.
  13. Second Cabbage Layer: Top the shredded cabbage/filling with the remaining large blanched cabbage leaves.
  14. Sauce Finish: Pour the remaining tomato sauce evenly over the top layer of cabbage. Ensure the sauce covers the surface well.
  15. Bake (Covered): Cover the dish tightly with foil. Bake for 50 minutes. (This allows the rice to cook fully and absorb the liquid.)
  16. Bake (Uncovered): Remove the foil and continue baking for 15–20 minutes, or until the top layer of cabbage is tender and the sauce is bubbly and slightly reduced.
  17. Rest: Remove from the oven and allow the casserole to rest for 10 minutes before serving.