Hearty Albanian Sarma: Stuffed Cabbage Rolls

Carefully remove the core from the cabbage head. Place the whole cabbage in a large pot of boiling water and cook for 10-15 minutes, or until the outer leaves are pliable enough to peel off easily. Gently peel off 12-15 large leaves and set aside. Chop any remaining cabbage and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5 minutes, until softened. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.

Stir in the rinsed rice, 1 teaspoon of salt, and 1/2 teaspoon of black pepper into the beef mixture. Mix well.

Lay a cabbage leaf flat. Place about 2-3 tablespoons of the beef and rice filling near the stem end. Fold in the sides of the leaf, then roll it up tightly from the stem end to form a compact roll. Repeat with the remaining leaves and filling.

Arrange a layer of the chopped leftover cabbage at the bottom of a large oven-safe pot or Dutch oven. Place the stuffed cabbage rolls snugly on top of the chopped cabbage. Pour the crushed tomatoes and beef broth over the rolls.

Cover the pot and bake at 350°F/175°C for 90 minutes, or until the cabbage is very tender and the rice is cooked through.

Serve hot, optionally with a dollop of plain yogurt or sour cream.