Martha's Stuffed Cabbage
  • 1 large green cabbage, 2 1/2 Pounds
  • 2 quarts water
  • 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 pepper
  • 1 tablespoon dried parsley flakes
  • 1 medium green pepper, grated
  • 2 celery stalks with leaves, chopped
  • 4 cups tomato puree
  • 1 Granny Smith apple, peeled, chopped
  • 1/2 cup sour cream
  1. Using a paring knife, remove center core of cabbage. In a large nonreactive stockpot, bring 2 quarts water to a boil. Add cabbage and cook 2-3 minutes or until outer leaves are bright green and tender. Life cabbage from water, and remove outer leaves. Return cabbage to 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 4 large outer leaves to line bottom of pan. 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. Add about 1/3 cup rice filling to 1 cabbage leaf. Fold sides of cabbage over remaining leaves and filling. Line a 5 quart Dutch oven with reserved outside leaves. Transfer stuffed cabbage leaves to Dutch oven. In a large bowl, combine tomato puree and the reserved 2 cups of cabbage leaves to almost cover them. 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. 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 comine. Add sour cream mixture back to Dutch oven, and stire to combine. Serve with additional sour cream.