Best Stuffed Cabbage Rolls

Name: Best Stuffed Cabbage Rolls
Total time: 120
Yield: 6
Ingredients: 6 teaspoons kosher salt, divided; 1 large head cabbage; 2 teaspoons oil; 0.5 cup minced onion; 1 (14 ounce) can tomato sauce; 1 (14 ounce) can petite diced tomatoes, undrained; 0.75 cup water; 1 tablespoon red wine vinegar; 1 teaspoon ground black pepper, divided; 1 pound ground sirloin; 1 cup uncooked white rice; 2 cloves garlic, minced; 0.5 teaspoon ground allspice; 1 medium lemon, cut into 6 wedges; 2 teaspoons chopped fresh parsley, or to taste

Recipe by Nicole McLaughlin from allrecipes.com

Dinner 2 Hr.

Ingredients

6 servings

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6 teaspoons kosher salt, divided
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1 large head cabbage
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2 teaspoons oil
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0.5 cup minced onion
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1 (14 ounce) can tomato sauce
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1 (14 ounce) can petite diced tomatoes, undrained
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0.75 cup water
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1 tablespoon red wine vinegar

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1 teaspoon ground black pepper, divided
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1 pound ground sirloin
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1 cup uncooked white rice
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2 cloves garlic, minced
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0.5 teaspoon ground allspice
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1 medium lemon, cut into 6 wedges
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2 teaspoons chopped fresh parsley, or to taste

Instructions

Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.