Ukrainian Stuffed Cabbage

Bring a large pot of salted water to a boil. Core the cabbage head and carefully submerge it in the boiling water for 3-5 minutes until the outer leaves soften and can be peeled away easily.

Peel off 12-14 softened cabbage leaves and set them aside to cool. Return the cabbage to the boiling water as needed to loosen additional leaves.

In a large mixing bowl, combine ground meat, partially cooked rice, finely diced onion, minced garlic, salt, pepper, and fresh herbs. Mix thoroughly until all ingredients are evenly incorporated.

Place 2-3 tablespoons of the filling near the base of each cabbage leaf. Fold in the sides and roll the leaf tightly around the filling, securing it into a firm bundle.

Prepare the sauce by combining crushed tomatoes, tomato paste, sautéed onions, a splash of vinegar, sugar, salt, and pepper in a bowl and stir to blend.

Layer the bottom of a deep baking dish or Dutch oven with remaining shredded cabbage leaves. Arrange the stuffed cabbage rolls seam-side down in tight, even rows on top.

Pour the tomato sauce evenly over the cabbage rolls, ensuring they are mostly covered. Cover the dish tightly with a lid or aluminum foil.

Bake in a preheated oven at 175°C (350°F) for 1.5 to 2 hours until the meat is fully cooked and the cabbage is tender. Let rest for 10 minutes before serving.