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  • 6 servings
  • Mins
    Prep Time
  • Mins
    Cook Time


1 large green cabbage (about 2½ pounds)
2 tablespoons unsalted butter
1 large onion, chopped
1 clove garlic, finely chopped
2 cups cooked rice
8 ounces ground beef
8 ounces ground pork
Coarse salt and freshly ground pepper
1 tablespoon parsley flakes
1 medium green pepper, grated
2 celery stalks with leaves, finely chopped
4 cups tomato pur
1 Granny Smith apple, peeled, cored, and chopped
½ cup sour cream, plus more for garnish
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Nutrition Facts

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1. Using a paring knife, remove center core of cabbage. In a large stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender. Lift cabbage from water, and remove outer leaves. Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all leaves are cooked. Reserve 2 cups cabbage cooking water. Trim thick center vein from bottom of each leaf. Reserve four large outer leaves to line bottom of pan. Set aside. 2. In a medium skillet, melt butter over medium heat. Add onion and garlic, and cook until golden and tender, about 8 minutes. In a large bowl, combine onion mixture, rice, beef, pork, salt, pepper, parsley flakes, green pepper, and celery. Stir to combine. 3. Add about 1/3 cup rice filling to one cabbage leaf. Fold sides of cabbage over filling and starting with the stem end, roll the cabbage up. Repeat with remaining leaves and filling. 4. Line a 5-quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven. 5. In a large bowl, combine tomato purand the reserved 2 cups of cabbage cooking water. Pour some of the tomato sauce over cabbage to almost cover. Sprinkle apple over top of cabbage leaves. Bring to a gentle simmer, adding additional tomato sauce as needed, for 1 hour or until cabbage is very tender. 6. Place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls. Whisk to combine. Add sour cream mixture back to French oven, and stir to combine. Serve with additional sour cream. When Martha was growing up in Nutley, New Jersey, her grandmother often made a Polish version of stuffed cabbage leaves called golabki. The filling was a simple onerice and meat with onions, garlic, celery, cloves, and green applebut the dish was as tasty as it was comforting. Served with a hot tomato sauce and creamy sour cream, its a perfect meal for the winter season. Cabbage is often dismissed as too odorous and not particularly tasty. But these problems result from overcooking; when cabbage is cooked, its oils break down, imparting a sulfur smell. Cooking cabbage in aluminum pots can make the problem worse; aluminum reacts poorly with the oils. The key to cooking and enjoying cabbage is to give the vegetable a light steaming; this will be sufficient to bring out this vegetables brilliant color and preserve its nutritional content.

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