Hearty Ukrainian Holubtsi: Cabbage Rolls in Tomato Sauce with Sour Cream

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 tender enough to peel off easily. Remove leaves one by one as they soften, trimming any thick veins.

In a large bowl, combine the ground beef, uncooked rice, 1/2 of the chopped onion, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix thoroughly until well combined.

Place about 2-3 tablespoons of the meat mixture onto the base of each cabbage leaf. Fold in the sides of the leaf, then roll it up tightly from the bottom to form a compact roll.

In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium heat. Add the remaining 1/2 of the chopped onion and cook for 5-7 minutes, until softened and translucent.

Stir in the crushed tomatoes, beef broth, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the sauce to a gentle simmer over medium heat.

Carefully arrange the cabbage rolls in a single layer in the simmering tomato sauce. If necessary, stack them gently. Ensure the rolls are mostly submerged in the sauce.

Cover the pot and simmer over low heat for 75-90 minutes, or until the cabbage is very tender and the rice is fully cooked. Check periodically to ensure there is enough liquid; add a little water or broth if needed.

Serve the Ukrainian Holubtsi hot, garnished with a generous dollop of sour cream.