- 1 large head of cabbage (about 3 lbs.)
- 1 tablespoon olive oil
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 1/2 large mushrooms, finely chopped
- 1 lb. ground sirloin
- 3/4 cup uncooked long grain rice
- 1/4 cup chopped parsley
- 2 cup pureed tomatoes or tomato sauce
- 1 1/2 teaspoons salt pepper to taste
- 3/4 cup liquid (beef stock, cabbage water,combined with some leftover tomato
- 1/2 c sour cream
While cabbage simmers, heat oil in pan over med-high heat and sauté onion and garlic 3-5 minutes until browned. Add mushrooms and cook another 2 minutes. Transfer mixture to a large bowl to cool.
Remove cabbage to a rimmed baking sheet, keeping water in the pot. Cool.Remove leaves from cabbage, cutting away from the core with a small knife. Set aside the best 16 unbroken leaves and cut off the thick spine in the center for easier rolling. Set all remaining cabbage leaves aside. (If the core is too firm, return it to boiling water for a few minutes to soften)
Preheat oven to 350° F.
To cooled onion mixture, add meat, rice, parsley, 1 c tomato or sauce, salt & pepper. Combine well.
Place about 1/4 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour liquid over rolls and lay some leftover leaves on top. Cover pan tightly with foil, and bake for 1 hour. (Place pan on a cookie sheet in case it drips)
Remove from oven,combine remaining1 c tomatoes and sour cream,pour over roll,continue to bake 30 minutes.let rest 30 minutes.