Cabbage Rolls

Sauce

2 tsp butter

1 c chopped yellow onions

1 tsp minced garlic

1 (28-ounce) can chopped tomatoes and their juices

3/4 to 1 c cream

1 tbsp apple cider vinegar

To make the sauce, melt the butter in a saucepan over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes and cream and simmer, stirring occasionally, for 5 minutes. Add the vinegar and simmer, stirring occasionally, until the sauce thickens, about 5 minutes. Remove from the heat and adjust the  seasoning to taste.

Stuffing 

2 tsp unsalted butter

1 cup chopped onions

1-2 cloves garlic chopped

1/2 lb ground beef

1/2 lb ground pork

1 cup cooked rice

Spices: (aprox measurements I always tend to add more!)

1 tsp paprika

1 tsp oregano

1 tsp thyme

1 tsp cayenne

1 tsp cumin

1/2 tsp salt

1/2 tsp black pepper 

1 egg

1 head cabbage (scald in hot water until soft and easy to separate)

To make the stuffing, in a medium skillet melt the butter over medium-high heat. Add the onions and cook until very wilted and starting to caramelize, about 5 minutes. Add the garlic stirring for 1 minute. Remove from the heat and let cool slightly.

In a large bowl, combine the beef, pork, rice, spices, egg, and cooked onions. Mix well with a heavy wooden spoon or your hands.

Lay the cabbage leaves, rib side down, on a flat work surface. Spread a thin layer of the sauce over the bottom of a baking dish. 

One at a time, spoon the filling into the center of the cabbage leaves, about 1/4 cup in each, depending upon the size of the leaves. Roll each into a neat cylinder and place in a layer on the sauce in the baking dish. 

Repeat with the remaining ingredients, stacking the cabbage rolls, as necessary. Pour the remaining sauce over the rolls, cover and bake until the meat is cooked through and the rolls are tender, about 2 hours at 350℉.