Stuffed Cabbage Rolls can be made with a blend of beef and pork or just one ground meat. If you like, chop the remaining center of the cabbage and put it on the bottom of your baking dish before adding the cabbage rolls. I like to serve these with potato pierogies.
1 large head cabbage, cored
2 cups tomato sauce
1 cup beef broth
1 Tbsp brown sugar
2 Tbsp butter
1/2 cup onion, finely chopped
1/4 cup carrot, shredded
1 extra large egg , lightly beaten
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp celery salt
1 tsp dried parsley flakes
1/4 tsp ground nutmeg
1 tsp Worcestershire sauce
8 oz ground chuck
8 oz ground pork
1 cup cooked brown rice
1. In a large pot of salted water, boil the cabbage, pulling eight of the outer leaves off as they become tender. Remove the cooked leaves and cut out the thick center membrane. Set aside.
2. In a medium saucepan, combine the tomato sauce, beef broth, and brown sugar. Heat, stirring frequently, just long enough to dissolve the brown sugar. Remove from the heat and set aside.
3. In a small skillet, melt the butter and saute the onion and carrot. When the vegetables are tender, remove from the heat and set aside to cool.
4. Preheat the oven to 325°. Lightly grease a 9×13′ baking dish.
5. In a large bowl, combine the egg and spices. Mix in the onion mixture, ground meat, rice, and 1/2 cup of the tomato sauce mixture.
6. Place one cabbage leaf at a time on a plate with the wide, uncut side of the leaf at the bottom edge of the plate. Place 1/8 th of the meat mixture in the center of the wide side. Roll the bottom of the cabbage leaf over the meat, then tuck in the sides and continue rolling. Place the stuffed cabbage rolls seam side down in the prepared baking dish.
7. Pour the tomato sauce over the cabbage rolls and cover tightly. Bake at 325° for 2 to 2 1/2 hours, checking midway to baste the cabbage rolls with sauce and make sure there is still enough liquid in the pan. Add more broth or water if needed.
8. Spoon the sauce over the cabbage rolls to serve.