-
1
Soak rice while preparing the cabbage and the rest of the filling.
-
2
Using a paring knife, cut out the center core of cabbage.
-
3
Bring water to a boil in a pot large enough to easily hold cabbage head.
-
4
Add cabbage, and cook for 2-3 minutes or until outer leaves are tender but still bright green.
-
5
Lift cabbage from water, and remove outer leaves.
-
6
Return cabbage to boiling water, and repeat brief cooking and removal of leaves until all large outer leaves are removed and nothing but the core remains.
-
7
Reserve 1 cup cabbage cooking water.
-
8
Trim thick center vein from bottom of each leaf until thin enough to roll.
-
9
Finely chop about 1 cup of cabbage core for the filling, and coarsely chop and reserve the remainder of the cabbage core.
-
10
In a medium skillet, melt butter or olive oil over medium heat.
-
11
Crumble ground beef and pork into skillet, and cook until beginning to brown.
-
12
Add onion and garlic, and cook until golden and tender, about 5 more minutes.
-
13
Transfer to a large bowl, and add drained rice, finely chopped cabbage, parsley, green pepper, and celery, and stir to combine.
-
14
Season generously to taste with salt and pepper.
-
15
Add about 1/3 cup of filling to a cabbage leaf.
-
16
Fold base, then sides of cabbage over filling, and roll up leaf, starting with the stem end.
-
17
Repeat with remaining leaves and filling.
-
18
Line the bottom of a 5-6 quart Dutch oven or large casserole with coarsely chopped cabbage core, and place cabbage rolls on top, packing tightly.
-
19
If any large gaps remain between rolls, fill with remaining chopped cabbage.
-
20
In a small saucepan, combine tomato sauce and the reserved 1 cup of cooking water from cabbage, brown sugar, and lemon juice.
-
21
Bring to a simmer, and season to taste with salt and pepper.
-
22
Pour some of the tomato sauce over stuffed cabbage to just cover them.
-
23
Bring to a gentle simmer, adding additional tomato sauce as needed, cover, and simmer for 1 hour or until cabbage rolls are very tender.
-
24
If desired, place sour cream in a small bowl, and ladle in about 3/4 cup of tomato sauce from the cooked stuffed cabbage rolls.
-
25
Whisk to combine, return sour cream mixture to Dutch oven, and stir to combine.
-
26
Serve with additional sour cream if desired.
