- 1 head green cabbage
- 1 tablespoon olive oil
- 1 onion, diced
- 1 parsnip, peeled and diced
- 1 carrot, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- Pinch of nutmeg
- 2 cups cooked ground beef, quinoa, brown or basmati rice, or a combination
- 1/4 cup chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1/4 cup raisins
- 1/4 cup pine nuts
- Salt and pepper, to taste
- 1 (14-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 to 2 cups vegetable or chicken stock
- 1 tablespoon sugar
- 1 tablespoon apple cider vinegar
Preheat oven to 350° F.
Bring a large pot of water to a boil. Remove the 12 largest outer cabbage leaves and blanch them, a few at a time, until just flexible, 2 to 3 minutes. Place blanched leaves in a bowl of ice water for 2 to 3 minutes. Drain ice water and cut out the thick center rib on each leaf, keeping the leaf as intact as possible. Dry leaves well.
Shred remaining cabbage and place in a large baking dish.
Heat oil in a sauté pan over medium heat. Add onions, parsnips, carrots and celery and cook until just tender, 5 to 7 minutes. Stir in garlic and nutmeg; cook for 1 additional minute. Remove from the heat and add beef, quinoa or rice, parsley, thyme, raisins and pine nuts. Season to taste with salt and pepper.
In a saucepan, combine crushed tomatoes, tomato paste, stock, sugar and vinegar. Cook over medium heat until combined. Season with salt and pepper; set aside.
Lay a cabbage leaf on a work surface and place a generous scoop of the filling in the center of the leaf. Roll up leaf burrito-style and place the cabbage roll on top of the shredded cabbage, seam-side down. Repeat with remaining cabbage leaves and filling.
Top cabbage rolls with sauce. Cover the dish and bake until heated through, 30 to 40 minutes. Remove the cover and bake until the sauce is bubbling, about 10 more minutes.
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