Stuffed Cabbage Rolls

Preheat the oven to 350 degrees F. Coat a 13×9 inch pan with nonstick cooking spray.

In a medium skillet, heat the oil over medium-high heat. Add the onion and cook until softened, about 3 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 head of cabbage in the boiling water. After about 2 minutes an outside leaf will come loose–gently 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 10 leaves.

Pat the leaves dry with paper towels and set aside to cool.

Lay each cabbage leaf on a flat surface. Using a small knife, cut a V-shaped notch to remove the thick part of the cabbage rib (but don’t cut more than a third of the way into the leaf.)

In a bowl, mix together the tomato sauce, broth, and paprika.

In a mixing bowl, combine the beef, cooled onion, rice, raisins, salt, and 1/4 cup of the tomato sauce mixture.

Shape 1/3 cup of the mixture into a log shape and place in the center of the cabbage leaf. Fold the bottom edge over the mixture and then fold the sides over and roll into a tidy packet. Repeat with remaining meat mixture and cabbage leaves.

Pour half the sauce in the bottom of the prepared baking dish. Transfer the cabbage rolls, seam side down, on top of the sauce. Pour remaining sauce over the cabbage rolls.

Cover with foil and bake for 1 hour.

Serve the cabbage rolls with a dollop of sour cream or yogurt and a sprinkle of chopped fresh parsley.