Stuffed Cabbage


1 large head cabbage
1 1/2 lb of beef/pork/veal combo or "meatloaf mix" 
1/4 cup plain bread crumbs
3 Tablespoons minced or grated onion
3 Tablespoons small diced carrots 
1/2 cup cooked rice
28 oz can crushed tomatoes with 3 TBS red wine vinegar mixed in
(also can combine with diced tomatoes) 
1 large egg
1/4 teaspoon Dill
Fresh grated Nutmeg
Salt and Pepper to taste
Extra Virgin Olive Oil
1 tsp sugar

 Dig deeply all around the stem to the core to separate it and make it easy to peel off the leaves. Place the head of cabbage stem down in a large pot over high heat and add water 1/2 way up, top with lid. Boil cabbage for 10 minutes, or until it is soft. Drain and allow to cool.  

Saute the carrots and onions for about 10 mins in some olive oil. 

In a separate large bowl, combine the beef mix, rice, 3 Tablespoons of the crushed tomatoes, fennel seeds, grated onion and carrots, the spices and the egg, mix well. 

In a bowl, mix together the tomatoes, vinegar and sugar. 

Peel each layer off and with a knife, cut out the thick stem of cabbage. Place a handful of meat into the lower center of the leaf. Fold over the two sides and roll upwards toward the thinner part of the leaf, while tucking in the sides of the leaf to keep meat mixture inside.

 Drizzle some olive oil and half of the tomato sauce mixture at the bottom of the bake dish or slow cooker, spread it around evenly. Place the rolled cabbages in a single layer and top with the rest of the sauce. Sprinkle with a little black pepper and Dill.  

Bake at 375 degrees about 45 minutes or until meat is cooked through. In a slow cooker on low for 5-6 hours or high for 3-4.
I also did it in a large covered saute pan on the stove. Cooked on medium for at least an hour. Let simmer until it's cooked, then reduce to warm until served.