American Jewish Stuffed Cabbage Recipe

• 1 large green cabbage (about 3 lbs)
• 1 lb ground beef (80/20 preferred)
• 1/2 lb ground veal
• 1/2 cup uncooked long-grain white rice
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 large eggs, lightly beaten
• 1/4 cup fresh parsley, finely chopped
• 1/2 tsp ground allspice
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp kosher salt
• 2 tbsp olive oil
• 1 (28 oz) can San Marzano crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1/4 cup light brown sugar, packed
• 1/4 cup fresh lemon juice
• 1/4 cup golden raisins
• 1/2 cup beef stock
• 1 tbsp Worcestershire sauce
• 1/2 tsp smoked paprika

American Jewish Stuffed Cabbage Instructions

1. Bring a large pot of salted water to a boil. Core the cabbage and carefully peel off 12-16 large outer leaves, keeping them whole. Blanch the leaves in boiling water for 3-4 minutes until pliable, then transfer to a towel-lined tray to cool and dry. Set aside the remaining cabbage for another use.
2. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent. Add the minced garlic and cook for 1 minute more. Remove from heat and let cool slightly.
3. In a large bowl, combine the ground beef, ground veal, cooled onion and garlic mixture, uncooked rice, eggs, parsley, allspice, black pepper, and 1 teaspoon kosher salt. Mix gently with your hands until just combined; do not overmix.
4. In a separate bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, lemon juice, golden raisins, beef stock, Worcestershire sauce, smoked paprika, and remaining 1/2 teaspoon kosher salt. Stir until the sugar dissolves and the sauce is well blended.
5. Lay a cabbage leaf flat on a work surface. Place about 1/4 cup of the meat filling near the stem end. Fold the sides over the filling, then roll up tightly from the stem end to enclose the filling. Repeat with remaining leaves and filling.
6. Pour a thin layer of the prepared tomato sauce into the bottom of a large Dutch oven or deep, wide pot. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce evenly over the rolls, ensuring they are mostly covered.
7. Drizzle the remaining 1 tablespoon olive oil over the top. Bring the pot to a gentle simmer over medium heat, then reduce to low, cover, and cook for 1 1/2 to 2 hours, until the cabbage is tender and the filling is cooked through.
8. Remove the pot from heat and let the stuffed cabbage rest, covered, for at least 20 minutes before serving to allow the flavors to meld and the rolls to firm up.