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1
In a large stockpot, bring 2 quarts of water to a boil.
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2
Removed the center core of the cabbage.
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3
Add cabbage to the water and cook for 3 minutes.
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4
Outer leaves turn bright green and are tender when ready.
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5
Lift the cabbage from water, and remove outer leaves.
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6
Place leaves on paper towel to remove water.
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7
Return cabbage to boiling water.
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8
Repeat cooking and removing leaves until all leaves are cooked.
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9
Reserve two cups cabbage cooking water.
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10
Trim center vein from bottom of each leaf.
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11
Save the 4 largest outer leaves to line the bottom of the dutch oven.
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12
In a small skillet over medium heat, melt butter.
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13
Add garlic and onion, cook till golden and tender.
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14
In a large bowl, combine onion mixture, beef, pork, rice, salt, pepper, parsley, paprika, sage, thyme, red pepper flakes, green pepper and celery.
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15
Line the bottom of a 5 quart dutch oven with the 4 large cabbage leaves.
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16
Fill 1 cabbage leaf with meat/rice mixture, approx.
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17
1/3 cup.
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18
Fold sides of cabbage over filling and roll the leaf up.
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19
Repeat with remaining leaves and filling.
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20
Place stuffed cabbage leaves into the dutch oven.
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21
In a bowl, combine tomato sauce, red wine, chicken stock and tomato paste, pinch of salt and pepper.
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22
Pour some of the sauce mixture over the stuffed cabbage rolls to completely cover them.
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23
Reserve the rest of the sauce.
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24
Sprinkle apple over the top.
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25
Bring to a simmer, turn to low heat and cover.
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26
Check the pot often, adding additional sauce or reserve cabbage water, as needed to keep moist.
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27
Cook for 1 to 1 1/2 hours, or until the leaves are tender.
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28
Optional: Place sour cream in a small bowl.
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29
Add about 3/4 cup of tomato sauce from dutch oven.
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30
Combine mixture with a whisk.
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31
Stir the sour cream mixture back into the dutch oven to combine.
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32
You are now ready to serve.
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33
Garnish with more sour cream as desired.
