1/2 large onion diced small
2 tbsp evoo
1 large head of cabbage
2 1/2 tsp salt
1 lb of ground meat (I used 3/4 lb beef and 1/4 lb of pork)
1 tbsp flout
1/2 tbsp butter
1/3 cup Panko (this is Japanese bread crumbs)
2 tbsp milk
1/2 tsp nutmeg
Freshly ground pepper
2 bay leaves
2 large garlic cloves, minced
1 14.5 oz can diced tomatoes
1 tbsp white wine
1 cup veggie stock
You will also need toothpicks to hold the rolls together while cooking.
SAUTE THE ONIONS
Start off by cooking the onions in 1 tbsp of evoo until they turn clear. Set aside.
PREPARE THE CABBAGE LEAVES
Cut the core (stem) out of the head of cabbage. Place it opening up in a pot of salted boiling water. While it is cooking (less than 5 mins) prepare a large bowl of ice water in which you will place the leaves of the cabbage into after carefully pulling them off of the head of cabbage. While the cabbage is boiling, pay attention and the leaves will start to loosen. That's when you want to pull them off carefully one by one. Try your best not to tear them. As you pull them off, put each one in the ice water. You want 12 leaves. Once they are all off and cool in the water, take them out of dry them off. I used paper towels, but a salad spinner would work as well.
Next, cut the core or stem section out of each leaf (should be a triangle wedge that you cut out) and save the cut out section for later use. When done, finely chop those cut out pieces and include them in the meat mixture.
PREPARE THE MEAT MIXTURE
In a large bowl, combine you meat with the cooked onions and diced leaf wedges from above. Then add the egg, panko, milk, nutmeg, tsp salt and pepper. Mix together well then form the meat in the bottom of the bowl into a dome shape. Cover and place in fridge for 30 mins. Remove from fridge and divide the meat into 12 equal amounts.
Once you have the meat divided into 12 equal amounts, it is time to make the rolls. Take your first cabbage leaf and give it a light dusting of flour. Then place the meat at the end where you cut the wedge out and roll it up, much like a burrito. After the first turn or so, you tuck in the left and right edges of the leaf and they get folded in as you finish rolling up the leaf. When you finish rolling, use a toothpick at the seam to keep it secured.
COOKING THE ROLLS
In a warm pot that is big enough to hold 12 rolls in ONE LAYER, add 1 tbsp of evoo, the bay leaves and the minced garlic. Let it cook for a minute or two then add the tomatoes, juice included, the wine and salt and pepper.
Place the rolls, seam side down in the pot. Do not stack them. Pour the veggie stock on top of them and bring to gentle boil. Once boiling, place a vented piece of foil down in the pot on top of the rolls, reduce the heat to LOW, and cover the pot with its lid. Let cook 30 minutes.
Before taking out of pot to serve, add the butter to the juice. Let melt and mix.
It is now time to serve. You can top with parsley and tomatoes if you like. I did not.
Eat them up. Yum!