With origins in Eastern Europe, stuffed cabbage is a hearty, spiced dish filled with meats, spices, and seasoned rice. You’re going to love it.
1 head green cabbage
2 cups cooked white rice
¼ cup minced onion
1 ½ cups raisins, divided
2 teaspoons salt, divided
4 tablespoons unsalted butter
2 onions, sliced
2 cups chicken or vegetable broth
2 tablespoons fresh lemon juice
1 tablespoon all-purpose flour
2 teaspoons sugar
½ teaspoon ground cinnamon
½ cup sour cream
1) Preheat oven to 350°F.
2) Bring a medium pot of water to a boil; place cabbage in pot, remove from heat, and allow to soak 10 minutes. Remove the outer 18 leaves from the softened cabbage. Set aside.
3) Beat eggs in a large bowl; add rice, onion, 1 cup raisins, and 1 teaspoon salt. Set aside.
4) Using a clean, flat surface, place cabbage leaves down one at a time; place a heaping tablespoon reserved rice mixture on top of each leaf. Roll each cabbage leaf and set aside.
5) Melt butter in a large oven-safe saucepan over medium heat; add sliced onions and cook until golden, about 5 minutes, stirring occasionally. Add cabbage rolls and cook until browned on all sides, turning occasionally, about 5 minutes.
6) Meanwhile, combine broth, lemon juice, flour, sugar, and cinnamon in a medium bowl; whish well. Stir in remaining ½ cup raisins and 1 teaspoon salt. Pour mixture into saucepan; stir gently.
7) Place saucepan in oven. Bake 1 hour 15 minutes, basting frequently. Remove from oven, stir in sour cream, and serve warm.