Ingredients:

  • 2 large heads of Green Cabbage (approx. 3-4 lbs each)
  • 2 tbsp White Vinegar
  • 1 lb Ground Beef Chuck (80/20 lean-to-fat ratio)
  • 1 lb Ground Pork Shoulder
  • 1/2 lb Thick-cut Bacon, finely minced
  • 2 cups White Rice, par-boiled
  • 2 large Yellow Onions, finely diced
  • 3 cloves Garlic, minced
  • 1 tsp Dried Dill
  • 2 tsp Kosher Salt
  • 1 tsp Freshly cracked Black Pepper
  • 2 cans (15 oz each) Tomato Sauce
  • 2 tbsp Tomato Paste
  • 2 cups Beef Bone Broth
  • 1/4 cup Sour Cream
  • 1 tbsp Sugar

Instructions:

  1. Core the cabbage heads and place them in a large stockpot of boiling water with 2 tbsp of white vinegar. Blanch until the outer leaves become translucent and pliable. Carefully peel leaves away and trim the thick central vein with a paring knife to make them easier to roll.
  2. Par-boil the white rice until it is approximately 70% cooked (about 7-9 minutes). Drain and set aside.
  3. Cook the minced bacon, 2 large Yellow Onions, and 3 cloves Garlic until the onions are soft and the bacon fat has rendered.
  4. In a large mixing bowl, combine the ground beef chuck, ground pork, and finely minced bacon. Add the par-boiled rice, diced onions, minced garlic, dried dill, salt, and black pepper. Mix thoroughly by hand until well combined.
  5. Place about 2-3 tablespoons of filling near the stem end of a cabbage leaf. Fold the sides inward and roll tightly toward the top of the leaf. Repeat for all remaining leaves and filling.
  6. Line the bottom of a heavy Dutch oven with any torn or extra cabbage leaves. Layer the cabbage rolls tightly, seam-side down. Pour the sauce over the rolls.
  7. Prepare the braising liquid by whisking together the tomato sauce, tomato paste, beef bone broth, sugar, and tempered sour cream in a medium bowl.
  8. Cover the pot and braise on low heat at 350°F (180°C) for 2 hours, or until the cabbage is fork-tender and the meat is fully cooked.
  9. Let the pan sit for 15 minutes until the rolls have soaked up the excess juices.