Stuffed Cabbage

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Yield: 4 to 5 servings
Serving Size: 2 cabbage rolls

2 Tablespoons vegetable oil
1 cup chopped yellow onion
1 medium head (about 2 pounds) green cabbage
1 pound ground beef
1/2 cup cooked rice (white or brown)
1/4 cup raisins (I omitted these)
3/4 teaspoon salt
1 can (16 ounces) tomato sauce (I used tomato soup and put about 2 tsp of various seasonings that I love instead of the paprika)
1/2 cup beef broth
1/2 teaspoon paprika
sour cream, for serving (optional)
Preheat the oven to 350 degrees F. Spray a 13- by 9-inch pan with cooking spray or oil.

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 5 minutes. Set aside to cool.

Meanwhile, bring a large pot of salted water to a boil. Using a small, sharp knife, cut in a circle all around the stem of the cabbage and remove the core. Place the cabbage in the boiling water. After about 2 minutes an outside leaf will come loose--pull it off and out of the water using tongs. After another minute the next leaf will come loose. Remove and repeat until you have 8 to 10 leaves. Pat the leaves dry with paper towels. Cut out the thick part of the rib from the bottom of each leaf, but don't cut more than a third of the way into the leaf.

In a mixing bowl, combine the beef, cooled onion, rice, raisins, and salt. With the stem side of the cabbage leaf facing you, place a scant 1/3 cup of the beef mixture in the center of each cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Place the cabbage rolls, seam side down, in the prepared baking dish.

In a bowl, mix together the tomato sauce, broth, and paprika. Pour evenly over the cabbage rolls. Cover with foil and bake for 1 hour.

Optional: Serve the cabbage rolls with a big dollop of sour cream.

Source: Paula Deen's Southern Cooking Bible