Here’s a traditional recipe for stuffed cabbage. Sorry to say, source unknown!
Salt and pepper 1 1/2 pounds cabbage, cored 1 tablespoon olive oil 1 large onion, diced small 2 garlic cloves, minced 2 cups crushed tomatoes 1 tablespoon granulated sugar 1 tablespoon cider vinegar 3/4 cup cooked white rice 1/2 pound ground beef 1 egg, lightly beaten
In a large saucepan of boiling salted water, cook cabbage, turning often, until tender, about 15 minutes. Drain and with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of largest leaves and set aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
Preheat oven to 375 degrees.
In a medium saucepan, heat oil over medium-high heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook 1 minute. Transfer half mixture to a large bowl. Add tomatoes, sugar and vinegar to saucepan and season to taste. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on shredded cabbage in baking dish.
In bowl with remaining onion mixture, add rice, ground beef and egg. Season with salt and pepper. Mix well, then divide into 8 to 10 portions. Working with a few leaves at a time, lay large cabbage leaves on work surface. Place portion of beef-rice mixture in center of leaf and fold edges over to form a bundle. Transfer rolls seam side down to prepared baking dish. Continue until all cabbage rolls are made. Cover rolls with tomato sauce and then foil. Bake 40 minutes, remove foil, and bake until sauce is bubbling, about 10 more minutes.