1 head green cabbage
1 C cooked rice
1 C onion, chopped
1 pound ground beef or turkey
1 tsp salt
16oz tomato (I use a drained jar of my home-canned, chopped, stewed tomatoes.)
1/2 C beef broth (If you don't have any, reserve some juice from the above mentioned stewed tomatoes. That will do the trick!)
1 tsp paprika
First - I double this. It's so yum that one pan doesn't cut it. I want leftovers . . . a lot of them.
Grease a 9x13 baking pan.
Cut the stump out of the cabbage. Put the head of cabbage in a large pot of boiling water and stand by with some tongs. After a few minutes start peeling off the leaves. You'll get a feel for it, peel, drain, set aside, wait a minute, repeat.
Drizzle evoo in a skillet and saute the chopped onion.
Combine the beef, salt, and onions in a large bowl. Mix.
Oven to 350.
Cut the thickest part of the rib from each cabbage leaf, but don't cut too far in.
Put 1/4-1/3C of mixture on the leaf. Fold in the sides and then roll up the rest. Put seam side down in a baking dish.
Combine the tomato, broth, and paprika, pour over the rolls. Cover with foil and bake 1 hour.
Serve with sour cream (some say it's optional - they're wrong).