Sweet and Spicy Cabbage Rolls

Instructions

1. Soften the cabbage leaves (boil method). Bring a large pot of water to a boil and salt it. Carefully lower in the whole cabbage. Boil 3 to 5 minutes, then start peeling off the loosened outer leaves with tongs. Transfer leaves to a tray to cool. Return the cabbage to the boiling water for 1 to 2 minutes to soften the next layer, then peel off more leaves. Repeat until you have about 12 good leaves. A gentle boil (not a violent one) helps keep the leaves from tearing. Let cool until comfortable to handle.
2. Alternate: soften the cabbage leaves (microwave method). Cut out the core. Place the whole cabbage in a large microwave-safe bowl with a splash of water, cover, and microwave 4 to 6 minutes (a 2.5 to 3 pound cabbage in about a 1000W microwave), or until the outer leaves are pliable. Peel off softened leaves, then microwave in 2 to 3 minute bursts as needed to loosen more.
3. Trim the ribs (this is the secret). On each leaf, use a knife to shave down the thick center rib near the base so it folds easily. Do not cut all the way through the leaf.
4. Cook the aromatics. Heat olive oil in a skillet over medium heat. Add onion and cook 4 to 5 minutes until softened. Add garlic and cook 30 seconds. Scrape into a large bowl and cool for a few minutes.
5. Make the filling. To the bowl add pork, beef, cooked rice (make sure it is cooled so it does not start cooking the meat), egg, parsley, smoked paprika, salt, and pepper. Mix gently with your hands until just combined. Overmixing makes the filling tough.
6. Mix the sauce. In a bowl, stir together crushed tomatoes, tomato sauce, brown sugar, vinegar, Worcestershire, sriracha, red pepper flakes if using, and salt. Taste. If it feels flat, add a tiny splash more vinegar. If it feels sharp, add a pinch more brown sugar.
7. Assemble the rolls. Heat oven to 350°F. Spread about 1 cup of sauce in the bottom of a 9x13-inch baking dish. Place a cabbage leaf on the counter with the stem end facing you. Add about 1/3 cup filling near the base, fold in the sides, then roll up snugly. Place seam-side down in the dish. Repeat. You are aiming for about 12 rolls.
8. Sauce and bake. Pour remaining sauce over the rolls. If it looks a little tight for coverage, add a small splash of water or stock around the edges of the dish to help everything bubble and braise. Cover tightly with foil and bake 60 minutes.
9. Uncover for better edges. Remove foil and bake 10 to 15 minutes more to thicken the sauce and get those lightly caramelized spots. For extra browning, let a few rolls peek up above the sauce.
10. Check doneness, rest, then serve. The sauce should be bubbling and the centers should register 160°F. Let rest 10 minutes. Spoon sauce over each roll and finish with parsley. If you like a creamy contrast, add a small dollop of sour cream or Greek yogurt.

If you have extra leaves or a torn leaf: Patchwork is welcome. Overlap two small leaves, or use a torn leaf like a bandage. Any leftover cabbage can be chopped and tucked around the rolls under the sauce.

If you have extra cabbage: Slice it into a quick slaw, sauté it with butter and salt, or freeze it for soup later.