Unrolled stuffed cabbage rolls
Instructions:
- Oven-braised cabbage:
- 2 teaspoons vegetable oil;
- 1 small green cabbage (about 2 pounds);
- 1⁄4 cup chicken stock or water;
- 1 teaspoon kosher salt;
- 1⁄2 teaspoon ground black pepper.
- Sweet and sour meat and tomato sauce:
- 1 tablespoon vegetable oil;
- 1 medium onion, chopped;
- 1 pound ground round or meatloaf mix;
- 1 (28-ounce) can crushed tomatoes;
- 3 tablespoons raisins;
- 3 tablespoons packed light brown sugar;
- 1 teaspoon sour salt or 3 tablespoons lemon juice;
- 6 cups hot cooked white rice, for serving.
- Preheat the oven to 325°F. Oil a 9 × 13-inch glass or ceramic baking dish.
- For the cabbage: Remove any tough, ragged, or unruly outer cabbage leaves. Cut the cabbage in half lengthwise. Cut each half into 3 equal wedges, leaving a sliver of core attached to each wedge to hold it together. Arrange the wedges in a single layer in the baking dish. They must be in a single layer, so tuck them in tightly if necessary. Pour the stock over the wedges and sprinkle with the salt and pepper. Cover the dish tightly with aluminum foil and bake until the cabbage is tender but the wedges are not falling apart, about 1 hour.
- For the sauce: Heat the oil in a large skillet over medium-high heat. Stir in the onion and a pinch of salt and cook, stirring often, until softened, about 5 minutes. Add the meat and cook until no longer pink, stirring often to break it up into small pieces. Add the tomatoes, raisins, brown sugar, and sour salt. Reduce the heat, cover, and simmer until the sauce is thick, about 1 hour, or until the cabbage is done. Taste the sauce and adjust the seasoning to make sure there is a good balance of sweet and sour.
- To serve, spoon rice onto serving plates. Top with a wedge of cabbage and ladle the sauce over all. Serve hot.
- Make-ahead note: The sauce can be made a day ahead. Cool, cover, and refrigerate and then reheat before serving. Cook the cabbage just before serving because it does not reheat well.