Stuffed Cabbage Rolls

Core the cabbage and boil the head in salted water, continually rotating the head until the leaves begin to separate. This may take up to 20 minutes but, while it’s cooking you can begin removing the loose leaves with a pair of tongs. When it’s done, drain off the water and peel off the remaining leaves, being careful not to tear or break them. Remove the thick middle vein from each leaf.

In a bowl, combine the beef, egg, onion, breadcrumbs, parsley and seasoning. Scoop approximately 1 ounce of the meat mixture into each cabbage leaf and roll the leaf, eggroll style, until it’s completely closed.

Make the sauce by sautéing the onion and garlic in the olive oil in a large pot over low to medium heat until the onion is translucent. Add the tomato paste and thin out the mixture with the chicken stock.

Place all of the rolls in the pot and add just enough water to cover. Bring to a boil, cover and reduce heat to low. Simmer for 3 hours until the cabbage is completely tender.