Instructions
- Core the cabbage and carefully remove the leaves, blanching them in boiling water for 2-3 minutes until pliable. Drain and set aside.
- In a large bowl, combine all Filling ingredients and mix well.
- Place a spoonful of the Filling into each cabbage leaf and roll it up tightly.
- In a large pot or Dutch oven, combine all Sauce ingredients and bring to a simmer.
- Arrange the stuffed cabbage rolls in the sauce, ensuring they are mostly submerged. Add more broth if needed.
- Cover and simmer for 2-2.5 hours, or until the cabbage is tender and the filling is cooked through.
