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This Russian stuffed cabbage recipe was adapted from one by Minna Petrushanskaya printed in Memories from a Russian Kitchen.  This is one delicious stuffed cabbage recipe.  The sauce really pulls all the flavors together.  The next time I make it, I will use 2 cabbage heads so I could use only the thinner, more pliable outer leaves rather than having to use the stiffer inner leaves.  I added an egg to this recipe to help the beef and rice bind together better.

Inspired by Child 44

Prep:  20 minutes      Cook time:  40 minutes       Serves:  8

Ingredients

• 1 head of cabbage
• 3/4 pound ground beef
• 1/2 cup rice, cooked
• 1 onion, chopped and sauteed
• 1 egg
• salt and pepper to taste
• 2 tablespoons butter

Sauce

• 1 cup water
• 1/2 cup sour cream
• 1 tablespoon flour
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 350°F.
2. In a large pot, boil enough water to cover the cabbage head.  Place the head of cabbage into boiling water and cook for 5-7 minutes.   Transfer to a colander to drain.  Carefully remove the cabbage leaves from the head.
3. In a medium bowl, combine the ground meat, rice, sauteed onions, egg, salt and pepper.  Mix well.  Place about 3 tablespoons of beef mixture in center of each cabbage leaf and wrap.
4. Melt butter in a large frying pan and lightly brown the cabbage rolls.  Place seam side down in a large baking dish.
5. In a medium saucepan, whisk water, sour cream, flour, tomato paste, sugar, salt and pepper.  Bring to a boil and simmer about 5 minutes, stirring constantly.  Pour sauce over the cabbage rolls (I reserved a few tablespoons of the sauce to spoon over the cabbage rolls after I plated them).
6. Bake at 350°F for 30-40 minutes.

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