Stuffed Cabbage with Tomato Sauce

• 8 large Savoy cabbage leaves
• Kosher salt, as needed
• 1 3/4 pounds ground beef
• 1 cup cooked converted rice
• 1/4 cup sour cream
• 2 teaspoons kosher salt
• 2 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon sweet paprika
• 1/4 teaspoon ground allspice
• Freshly ground black pepper
• 2 cups whole, peeled canned tomatoes (with puree) roughly chopped
• 1 cup chicken broth, homemade or low-sodium canned
• 1 teaspoon kosher salt
• 1 bay leaf
• Freshly ground black pepper
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Make the cabbage rolls: Bring a large pot of salted water to a boil.
2. Add the cabbage leaves and cook, until tender, about 4 minutes.
3. Drain the leaves into a colander in the sink and refresh under cold running water.
4. Set aside.
5. In a large bowl, place the beef, rice, sour cream, and 2 teaspoons salt.
6. Heat the butter in a medium skillet over medium heat.
7. Add the onion and garlic and cook, stirring, until soft, about 7 minutes.
8. Stir in the paprika and allspice and cook, stirring, until fragrant, about 2 minutes more.
9. Add the onion mixture to the beef mixture, and mix until well combined.
10. Season with pepper to taste.
11. Lay the cabbage leaves on a work surface and blot dry with paper towels.
12. Slice off the ridged part of the thick rib at the bottom each leaf, creating a level surface over the leaves.
13. Place about 1/2 cup of the beef mixture in the bottom center of each roll.
14. Roll the bottom of a leaf over the beef mixture, fold in the sides, and continue rolling forward until completely closed.
15. Repeat with the remaining leafs.
16. Arrange the rolls seam side-down in a 9-x 13- x 2- inch oval gratin dish.
17. Preheat the oven to 375 degrees F.
18. Make the tomato sauce: In a medium saucepan, combine the tomatoes, broth, salt, and bay leaf.
19. Bring to a boil and season with pepper to taste.
20. Pour over the cabbage rolls and cover the baking dish tightly with foil.
21. Bake for 1 hour.
22. Remove the foil from the baking dish and continue cooking, basting occasionally, until lightly browned and cooked through, about 30 minutes more.
23. Serve in the gratin dish.

cabbage, kosher salt, ground beef, rice, sour cream, kosher salt, unsalted butter, yellow onion, garlic, sweet paprika, ground allspice, freshly ground black pepper, tomatoes, chicken broth, kosher salt, bay leaf, freshly ground black pepper, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/stuffed-cabbage-with-tomato-sauce-recipe.html (may not work)