- 1 head green cabbage (2 ½ – 3 pounds maximum; cored and chopped into bite size pieces)
- 1 pound ground beef
- 1 pound sausage, removed from casings (I use sweet turkey sausage; use your favorite)
- 1 cup finely chopped onion
- 2 eggs, lightly beaten
- ½ cup parsley, chopped
- 1½ teaspoons kosher salt, divided
- ½ teaspoon freshly ground pepper
- 3 cups cooked rice (I use brown; see notes)
- ½ cup beef broth
- 1 15-ounce can tomato puree or sauce
- 1 ¼ cups sour cream (see notes)
Preheat the oven to 350 degrees F. Lightly grease a casserole dish with at least a 3-quart capacity. A Dutch oven or wide, ovenproof pot would work well, too. (I have also used a 9×13 Pyrex dish. In this case, lightly grease a piece of foil prior to covering.)
In a large bowl, combine the beef, sausage, onion, rice, parsley, eggs, 1 teaspoon of salt and the pepper. (If you prepared the rice with no salt, add the additional ½ teaspoon of salt now.) To prevent the meat from becoming tough, avoid over mixing.
Line the bottom of the casserole with half of the chopped cabbage. Sprinkle half of the meat mixture over the cabbage. Top with the remaining cabbage, followed by the rest of the meat mixture.
Combine the tomato sauce and the beef broth. Pour the tomato mixture over the meat and cabbage. Place the lid on top of the casserole dish and bake for one hour. After an hour, remove from the oven, and spread the sour cream over the top. Return to the oven and bake, uncovered, for additional 25-30 minutes. Allow to rest 5-10 minutes before serving.
- One cup uncooked rice yields approximately three cups cooked. My favorite method of preparation is to add the rice, ½ teaspoon salt, and 1 tablespoon olive oil to 1¾ cups boiling water. Cover the pot, reduce heat to a low simmer, and cook until the liquid is just absorbed, 35-40 minutes for brown rice or 15-20 minutes for white rice. Remove from the heat, fluff with a fork, and allow to sit, uncovered, for 5 minutes to dry out slightly. Use immediately or cool and refrigerate for later use.
- The original recipe called for 1¾ cups of sour cream, which I thought was a bit too much. I have made this with as little as 1 cup, which will absolutely suffice if you have purchased an 8-ounce container of sour cream.
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