This is the original I made over fifty years ago. I got the recipe from a woman who lived in Pennsylvania. She was Polish and actually introduced me to this and to perogies. Both of which I love to this day!
This could be your keto friend, even though it contains rice. You can replace the rice with other types of grain like bulgur, oats or quinoa. It doesn't affect the texture.
Place your head in a steamer set up if you have one (like a double boiler) or you can even steam the head in a large pot, with a rack on the bottom, and water up to around 3" deep. Bring the water to a boil and reduce to a simmer. Place the whole head in, and cook until the cabbage is tender if a fork is inserted (deeply). You may need to place more water back in because you don't want to boil it out!
From there, remove, and let cool for handling. This process itself can take up to 1 hour, so you may want to do this the day before.
Carefully remove, cutting low if need be, each leaf and set aside. If there is a large core remnant at the bottom, cut it out. Handle these leaves with care!
Now, on to the good info.
The filling:
- 1/2 lb ground beef (80/20) [93% if low fat]
- 1/2 lb ground pork, lamb or veal [replace with ground chicken or light sausage]
- 1 cup cooked rice (cooled)
- 1 egg
- 3 cloves garlic, minced
- 1 medium onion, chopped finely
- 1 small green bell pepper, chopped finely
- 1 tbsp oil
- 1 tbsp parsley
- Salt & Pepper [omit salt for loso]
- Sweat the garlic, bell pepper, and onion in the oil.
- Allow cooling time.
- In a large bowl, mix the meat, rice, egg, spices, and cooled veggies.
- Mix well by hand, but don't over-mix!
- Take around 3 tbsp of the meat mixture per leaf and wrap and roll it in the leaf, as you would a burrito.
- Place the folded side down in a sprayed, deep casserole.
The sauce:
- 1 14oz can tomato sauce [no salt added]
- 1/2 cup crushed tomatoes [no salt added]
- 1 tbsp dark brown sugar [can replace with Splenda for baking]
- 1 tsp Worcestershire sauce
- 1/4 cup apple cider vinegar
- Remaining cooked cabbage, cut into shreds
Mix well and pour over the stuffed leaves.
Final topping:
Top with 3-4 slices of bacon
Bake at 400 degrees, covered for 1 hour, remove the cover and bake until the bacon is done, deep brown (about another 1/2 hour or so).
Serve with your favorite other side or just enjoy as a meal unto itself!