INGREDIENTS:
-for the cabbage leaves and rice
1 large head cabbage, cored
4 quarts water
1 tablespoon salt
1/2 cup long grain rice
-for the onion mixture
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 sweet onions, finely chopped (about 2.5 cups)
1 cup center cabbage leaves, reserved from the blanched cabbage, finely chopped
1 small carrot, shredded, then finely chopped
1 teaspoon fresh thyme, chopped
6 medium cloves garlic, minced or put through a garlic press
2 teaspoons grated ginger
-for the tomato sauce
1/2 teaspoon Sweet Hungarian Paprika
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/4 cup red wine
2- 35 oz cans crushed tomatoes
1/4 cup red wine vinegar
1/4 cup light brown sugar
1/2 cup golden raisins
1 1/2 teaspoons Kosher or Sea Salt
1/2 teaspoon fresh ground black pepper
-for the meat filling
1 pound 85% lean ground beef
1 pound ground pork
1/2 cup reserved par-cooked rice
3/4 cup reserved onion mixture
3/4 cup reserved tomato sauce
1/2 cup unseasoned breadcrumbs or panko
1/2 cup grated parmesan
1/2 cup fresh chopped flat leaf parsley
1 teaspoon table salt
1/4 teaspoon fresh ground black pepper
2 eggs,lightly beaten
METHOD:
Bring 4 quarts of water to a boil in a large Dutch Oven. Add salt and cored cabbage, cut side down.
With kitchen tongs, remove outer leaves as they become loosened from the head and transfer them to a paper towel lined sheet pan. Pat dry with extra paper towels.
Do not throw out cabbage boiling water.
Reserve small center leaves of cabbage and finely chop enough to equal 1 cup.
Return cabbage water to a boil and add 1/2 cup rice. Cook 5 minutes and drain into a fine mesh strainer set over sink. Transfer rice to a large bowl to cool for later use.
Wipe out Dutch Oven. Add 2 tablespoons olive oil and 1 tablespoon unsalted butter to now empty Dutch Oven and heat on medium setting until oil is just shimmering and butter stops foaming.
Add onion, reserved chopped cabbage and carrot. Sauté until softened but not browned, about 5 minutes.
Add thyme, garlic and fresh ginger. Cook, stirring constantly for 30 seconds.
Remove 3/4 cup of the onion mixture and add to the bowl with the cooked rice.
Add paprika, allspice, cinnamon, ground ginger, and red pepper flakes to remaining onion mixture in Dutch Oven and sauté 1 minute. Add red wine to deglaze and cook until all of liquid is evaporated, about 5 minutes. Add crushed tomatoes, red wine vinegar, brown sugar, golden raisins, salt and pepper. Bring to a boil over medium high heat. Reduce heat to a simmer and cook uncovered for 30 minutes to thicken and allow flavors to meld. Remove from heat and cool slightly.
Remove 3/4 cup sauce and add to bowl with rice-onion mixture.
Preheat oven to 350 degrees with oven rack on lower middle position.
Add ground beef, ground pork, breadcrumbs (or panko), parmesan, parsley, salt, pepper and eggs to the rice mixture in bowl. Mix until well combined.
Lay each cabbage leaf flat and cut out the hard triangular rib from each leaf. Top the bottom half of each leaf with 1/3 to 1/2 cup meat mixture, depending on size of the leaf. Tuck in bottom and sides around meat mixture and roll up to seal meat inside. Repeat with remaining leaves until all meat mixture is used, about 12-14 cabbage rolls total. Ladle 2 cups sauce into a deep 9x13 inch baking dish. Place prepared cabbage rolls, seam side down on top of sauce, 6 per side. Cover rolls with remaining sauce. Cover baking dish tightly with aluminum foil. Set baking dish on a large sheet pan and transfer to oven. Bake for 60 to 75 minutes, rotating dish half way through cooking, until center of cabbage rolls register 170 degrees on an instant read thermometer.
Serve one or 2 rolls per person with mashed potatoes topped with extra sauce if desired.
