1 whole head cabbage (about 4 lb.)
1 large onion, chopped fine
4 tbsp. (1/2 stick) butter, divided (approx)
1 lb. ground beef
1 lb. ground pork
1 1/2 cups cooked Thai JASMINE rice (Don't skimp on the rice, you will notice the difference!)
1 tsp. finely chopped garlic
1 tsp. salt
1/4 tsp. black pepper
1 cup beef stock
Hungarian Paprika, for garnish
dairy sour cream, for garnish (optional)

Preheat oven to 350°F. Butter or spray (Pam) a 9x13-inch pan or large casserole dish.

Core cabbage and place it in a pot of boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves (submerge again if center is hard to peel). You will need most of the large drained leaves (about 20) (after you roll them, you can cook any leftover cabbage in with the rolls if desired).

Without cutting leaf, carefully pare off the hard center of the cabbage leaves.

Sauté onion in 2 tablespoons butter.

Lightly mix onion with ground beef and pork, rice, salt and pepper. Don't overmix or it will become rubbery. Place a leaf on work surface, pared end away from you. Take 1/2 cup meat mixture and roll into a short log shape. Place it on the pared end of the leaf and start to roll it toward you. As you roll, pull in the sides of the leaf and continue to roll to make a little package. (You may use toothpicks to seal these if you would like).

Place rolls in buttered pan. When all are rolled, melt the remaining butter and brush/drizzle the rolls. Pour beef broth over all and sprinkle lightly with paprika.

Bake at 350°F for 1 hour, basting rolls halfway through.

Enjoy!

Submitted by: Kirsten Klang