Dad’s Stuffed Cabbage

Using a paring knife, remove the center core of the cabbage. In a large stockpot, bring 2 quarts of water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. I pull the leaves off as they cook or you can take the whole cabbage head out. Reserve 1 cup of cabbage cooking water. Separate all of the leaves from the head and trim the thick center vein from bottom of each leaf. Don’t cut it out, just shave it so it’s thin like the rest of the leaf.

In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until tender.

In a large bowl, combine onion mixture, cooked rice, raw ground beef, salt, pepper, and parsley flakes. Stir to combine.

Add about 1/3 cup of the rice filling to one cabbage leaf. I use an ice cream scooper. The leaves hold 2 scoops. Fold the sides of the cabbage over the filling, and, starting with the stem end, roll the cabbage up. Repeat with the remaining leaves and filling.

Add 1 cup of tomato puree to the bottom of a Dutch oven. Transfer the stuffed cabbage leaves to the Dutch oven.

In a large bowl, combine the remaining 3 cups of tomato puree and the reserved 1 cup of cabbage cooking water. Pour some of the tomato sauce over the cabbage to almost cover. Bring to a boil and immediately reduce to a gentle simmer; cover. Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.