Name: BA's Best Stuffed Cabbage
Yield: 4 servings
Ingredients: 6 garlic cloves; 1 large onion, coarsely chopped; 3 tablespoons unsalted butter; 2 bay leaves; ½ teaspoon crushed red pepper flakes; 1 28-ounce can crushed tomatoes; 1 28-ounce can whole peeled tomatoes; ¼ cup (packed) light brown sugar; 2 tablespoons red wine vinegar; Kosher salt, freshly ground pepper; 4 garlic cloves; 1 large onion, coarsely chopped; 2 celery stalks, cut into 1-inch pieces; ¾ cup parsley leaves with tender stems; 1 pound ground beef (20% fat); 1 large egg, beaten to blend; ½ cup long-grain white rice; 3 tablespoons dried currants or chopped golden raisins; 2 teaspoons Worcestershire sauce; 1 teaspoon Hungarian paprika; 2 teaspoons Diamond Crystal or 1 teaspoon Morton kosher salt; Freshly ground black pepper; 1 large head of savoy cabbage, outer layer of leaves and core removed; Sour cream or whole plain yogurt (for serving)

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Heidi's Bridge

Stuffed cabbage is great for a crowd, but if you find yourself with a lot of leftovers, it’s also a dish that freezes well. Pack the rolls a few at a time into resealable plastic bags, press out the air, and freeze. This is part of BA's Best, a collection of our essential recipes.

Recipe notes

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