Saucy Stuffed Cabbage Rolls Recipe

Ingredients

• 1 large head green cabbage
• 2 tablespoons ghee (or coconut oil if dairy-free)
• 1 cup finely chopped onions
• 1 clove garlic, minced
• 1 pound ground pork
• 2 large eggs, beaten
• 2 tablespoons paprika
• 1 teaspoon fine sea salt
• ½ teaspoon ground black pepper
• ¼ teaspoon dried ground marjoram
• 2 cups sauerkraut
• 2 cups tomato sauce
• 1 cup sour cream (omit for dairy-free)

1. Preheat the oven to 375°F.
2. In a stockpot, bring to a boil enough salted water to cover the head of cabbage. Add the cabbage, reduce the heat to low, and simmer for 8 minutes or until the leaves are soft and easily bendable. Remove the cabbage from the pot and let it drain and cool. When it is cool enough to handle, pull off 16 large leaves and lay them on paper towels to dry.
3. Melt the ghee in a large skillet over medium heat, then add the onions and garlic and sauté until the onions are lightly colored. Add the ground pork, beaten eggs, paprika, salt, pepper, and marjoram and sauté until cooked through, stirring to crumble the pork and break up the eggs into small pieces. Remove the skillet from the heat.
4. Place 2 tablespoons of the pork mixture in the center of a soft cabbage leaf and, beginning with the thick end of the leaf, fold over the sides, then roll the whole leaf tightly, as you would a small burrito. Repeat until all the stuffing has been used.
5. Spread the sauerkraut in a 5-quart casserole dish and arrange the cabbage rolls on top of it.
6. Mix together the tomato sauce and sour cream, if using, and use it to cover the cabbage rolls. Bake the rolls for 20 minutes or until hot and bubbly.
7. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a rimmed baking sheet in a preheated 350°F oven for 5 minutes or until warmed through.