Stuffed Cabbage Rolls

Instructions:

1. Bring a large pot of water to a boil.

2. Remove the cabbage leaves from the head and blanch them in the boiling water for 30 seconds.

3. In a large mixing bowl, combine the ground meat, cooked rice, chopped onion, salt, and pepper. Mix well using your hands or a wooden spoon.

4. Lay a blanched cabbage leaf flat on a work surface. Place about 1/4 cup of the meat mixture in the center.

5. Fold the stem end over the filling, then fold in the sides, and roll the cabbage leaf into a snug package.

6. Repeat with the remaining cabbage leaves and meat mixture.

7. In a large Dutch oven or saucepan, combine the tomato sauce with enough water to cover the cabbage rolls.

8. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20–25 minutes.

9. Serve hot, garnished with chopped fresh parsley or dill.