Jewish Stuffed Cabbage

Step 1

Boil a huge pot of water. Cut the core out of the cabbage. When the water is at a rolling boil, add the cabbage and cook, covered for about 10 minutes. Occasionally roll the cabbage around so each side is under water as it cooks.

Step 2

Once it is done, gently lift the cabbage into a colander or strainer set in a bowl. Pour cool water over the cabbage. When it is cool enough to handle, separate the leaves. If inner leaves are not pliable, put what is left of the cabbage back into boiling water for a few minutes.

Step 3

Shave off the thickest part of each leaf, near where the leaf had been attached to the core.

Step 4

Pre-heat the oven to 375 degree F.

Step 5

Mix the rice, grated onion, eggs, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Add the beef and combine all the ingredients with your hands. Make small meatballs between golfball and baseball-sized. Set them aside on a plate.

Step 6

Loosely wrap each meatball in a cabbage leaf and place seam side down on a platter. Arrange the leftover leaves on the bottom of 1 or 2 heavy oven-safe pots. (Total volume of the entire dish is about 6-6.5 quarts.) Move the cabbage rolls into the pot(s), making sure to put the seam side down. Layer with about half of the thin onion slices, which typically fall apart into crescents as you pick them up.

Step 7

Once all the cabbage rolls are in the pot(s), add the tomatoes and their juice, the tomato sauce, the lemon juice, and the remaining teaspoon of salt and 1/2 teaspoon of pepper. If the canned tomatoes are whole, open them with a spoon or knife, so that their juices flow out. You can either mix the ingredients in the pot or stir them in a bowl first. Top with the remaining onions.

Step 8

Bring the pot(s) of stuffed cabbage to a boil on the stovetop. Sprinkle on the brown sugar and gently mix it in. Transfer to the oven and bake covered for 1 hour, then 1 & 1/2 - 2 hours uncovered.