Stuffed Cabbage

• Salt and black pepper to taste
• 1 medium head of green or Savoy cabbage
• 1/4 cup extra virgin olive oil
• 1 large onion, chopped
• 4 cups chopped tomatoes with their liquid (canned are fine; use the juice, too)
• 1/2 cup raisins, optional
• 1/4 cup sugar, or to taste
• 1/2 cup red wine or other good vinegar, or to taste
• 1/4 teaspoon cayenne, or to taste
• 1 recipe stuffing (pages 448449)
• Stock, water, or tomato juice, if needed
• Chopped fresh parsley leaves for garnish

1. Bring a large pot of water to a boil and salt it.
2. Meanwhile, use a thin-bladed sharp knife to cut a cone-shaped wedge out of the bottom of the cabbage, removing its core.
3. Put the cabbage into the boiling water and leave it there until the outer leaves soften, at least 5 minutes or more.
4. Remove and plunge into cold water; gently remove as many leaves as you can.
5. Put the cabbage back in the boiling water and repeat the process until you have 12 to 15 leaves (youll probably mess some up, so its worth having extra).
6. Make a V-cut in each leaf to remove the tough central stem.
7. Make the sauce so it can simmer while you stuff the cabbage leaves (or stuff them in advance): Put the olive oil in a deep skillet or flameproof casserole with a lid and turn the heat to medium.
8. Add the onion and cook, sprinkling with salt and pepper and stirring occasionally, until softened, about 5 minutes.
9. Add the tomatoes, raisins, sugar, vinegar, and cayenne and stir.
10. Adjust the heat so the mixture simmers steadily and cook for about 20 minutes.
11. To stuff the cabbage leaves, put a leaf, curved side up, on a counter or cutting board.
12. Put 1/4 cup or so of filling in the center of the leaf, near where you cut off the stem.
13. Fold over the sides, then roll up from the stem end, making a little package; youll quickly get the hang of it.
14. Dont roll too tightlythe mixture will expand as it cooks.
15. Skewer the rolls with a toothpick or two to hold them together.
16. Taste the sauce and adjust its seasoning as necessary; it should be quite sweet and sour.
17. If it seems very thick, add a little stock, water, or tomato juice.
18. Carefully add the cabbage rolls, turn the heat to low, cover, and cook, undisturbed, until the leaves are tender and the rolls are hot throughout, about 30 minutes.
19. Garnish and serve.

salt, head of green, extra virgin olive oil, onion, tomatoes, raisins, sugar, red wine, cayenne, recipe stuffing, water, parsley

Taken from www.epicurious.com/recipes/food/views/stuffed-cabbage-386219 (may not work)