Makes one large pot of cabbage rolls (about 6-8 servings).

Ingredients

Filling mixture

4 tablespoons high heat cooking oil
1 large yellow onion, diced
1 tablespoon sea salt
1/2 teaspoon black ground pepper
1 teaspoon smoked paprika
1/2 teaspoon Hungarian paprika
1 cup Arborio rice, rinsed
1 squirt of ketchup
2 lbs ground beef
1/2 cup fresh parsley, chopped
1/4 cup fresh dill, chopped

1 sour cabbage head *
4 bay leaves

Sauce mixture

3 cups water
2 tablespoons flour
1/2 teaspoon sea salt
1 tablespoon ketchup
1/2 teaspoon smoked paprika
1/2 teaspoon Hungarian paprika

Note: I buy sour (fermented) cabbage from the local European store.

Directions

Prepare cabbage leaves. Peel apart leaves and cut out the thick middle stem. Cut the larger leaves in 2 or 3 depending on how big or small you want to make the rolls.

In a large pot, sauté onions in oil until translucent. Turn off heat and add in remaining filling ingredients (except cabbage and bay leaves.). Thoroughly mix ingredients together with a potato masher or with clean hands.

Prepare sauce mixture. Whisk all ingredients together.

Spoon out 1-2 tablespoons of the filling into each leaf. Roll up leaves tucking in the sides as you roll. Place them in a large dutch oven. Extra cabbage can but cut up and placed on the bottom of the pot or on top of the rolls.

Pour sauce mixture over rolls. Add bay leaves on top of the rolls. Cover and bake at 375 degrees for about 2 hours. The rolls are done with the meat and rice are cooked.