Ingredients

Instructions

1. 1

   Remove the core from the cabbage head using a sharp knife. Place the whole head in a large pot of boiling salted water for 5-8 minutes until the outer leaves soften and peel away easily.

2. 2

   Remove leaves carefully one by one, trim the thick vein from the bottom of each leaf so it lies flat, and set aside. Save small or torn leaves for lining the baking dish.

3. 3

   In a skillet, sauté the chopped onion in butter until translucent and golden, then let it cool slightly.

4. 4

   In a large bowl, combine the ground pork, ground beef, par-cooked rice, sautéed onion, egg, salt, pepper, and marjoram. Mix by hand until well combined.

5. 5

   Place a scoop of the meat mixture (about 1/3 cup) onto the base of a prepared cabbage leaf. Fold the sides in and roll it up tight like a burrito.

6. 6

   Line the bottom of a large Dutch oven or baking dish with the reserved scrap cabbage leaves to prevent the rolls from burning.

7. 7

   Arrange the cabbage rolls seam-side down in the dish, stacking them in layers if necessary.

8. 8

   Whisk together the canned tomato sauce and beef broth, then pour the liquid over the rolls so they are mostly submerged.

9. 9

   Cover tightly with a lid or aluminum foil and bake at 375°F (190°C) for 60 to 90 minutes until the cabbage is very tender.

10. 10

    Serve hot with a dollop of sour cream and extra sauce from the pan.