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1
Using a paring knife, remove the center core of the cabbage.
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2
In a large stockpot, bring 2 quarts of water to a boil.
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3
Add cabbage and cook 2 to 3 minutes or until outer leaves are bright green and tender.
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4
I pull the leaves off as they cook or you can take the whole cabbage head out.
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5
Reserve 1 cup of cabbage cooking water.
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6
Separate all of the leaves from the head and trim the thick center vein from bottom of each leaf.
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7
Dont cut it out, just shave it so its thin like the rest of the leaf.
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8
In a medium skillet, melt butter over medium heat.
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9
Add onion and garlic, and cook until tender.
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10
In a large bowl, combine onion mixture, cooked rice, raw ground beef, salt, pepper, and parsley flakes.
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11
Stir to combine.
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12
Add about 1/3 cup of the rice filling to one cabbage leaf.
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13
I use an ice cream scooper.
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14
The leaves hold 2 scoops.
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15
Fold the sides of the cabbage over the filling, and, starting with the stem end, roll the cabbage up.
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16
Repeat with the remaining leaves and filling.
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17
Add 1 cup of tomato puree to the bottom of a Dutch oven.
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18
Transfer the stuffed cabbage leaves to the Dutch oven.
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19
In a large bowl, combine the remaining 3 cups of tomato puree and the reserved 1 cup of cabbage cooking water.
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20
Pour some of the tomato sauce over the cabbage to almost cover.
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21
Bring to a boil and immediately reduce to a gentle simmer; cover.
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22
Cook for 1 hour or until cabbage is very tender, adding additional tomato sauce as needed.
