Stuffed Cabbage Rolls - cooking recipe

Ingredients

2 quarts water
1 large green cabbage
1 large onion, diced
2 tablespoons butter
2 cups cooked rice
2 cloves garlic, finely chopped
8 ounces ground pork
8 ounces ground beef
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons fresh parsley, chopped
2 fresh sage leaves, chopped
2 sprigs fresh thyme
1 pinch red pepper flakes
1 teaspoon sweet paprika
1 medium green pepper, grated
2 stalks celery, with leaves,finely chopped
3 cups tomato sauce or 3 cups diced tomatoes
1 cup chicken stock
1 tablespoon tomato paste
4 tablespoons red wine
1 granny smith apple, peeled,cored and chopped (optional)
1/2 cup sour cream (optional)

Preparation

In a large stockpot, bring 2 quarts of water to a boil.
Removed the center core of the cabbage.
Add cabbage to the water and cook for 3 minutes.
Outer leaves turn bright green and are tender when ready.
Lift the cabbage from water, and remove outer leaves.
Place leaves on paper towel to remove water.
Return cabbage to boiling water.
Repeat cooking and removing leaves until all leaves are cooked.
Reserve two cups cabbage cooking water.
Trim center vein from bottom of each leaf.
Save the 4 largest outer leaves to line the bottom of the dutch oven.
In a small skillet over medium heat, melt butter.
Add garlic and onion, cook till golden and tender.
In a large bowl, combine onion mixture, beef, pork, rice, salt, pepper, parsley, paprika, sage, thyme, red pepper flakes, green pepper and celery.
Line the bottom of a 5 quart dutch oven with the 4 large cabbage leaves.
Fill 1 cabbage leaf with meat/rice mixture, approx.
1/3 cup.
Fold sides of cabbage over filling and roll the leaf up.
Repeat with remaining leaves and filling.
Place stuffed cabbage leaves into the dutch oven.
In a bowl, combine tomato sauce, red wine, chicken stock and tomato paste, pinch of salt and pepper.
Pour some of the sauce mixture over the stuffed cabbage rolls to completely cover them.
Reserve the rest of the sauce.
Sprinkle apple over the top.
Bring to a simmer, turn to low heat and cover.
Check the pot often, adding additional sauce or reserve cabbage water, as needed to keep moist.
Cook for 1 to 1 1/2 hours, or until the leaves are tender.
Optional: Place sour cream in a small bowl.
Add about 3/4 cup of tomato sauce from dutch oven.
Combine mixture with a whisk.
Stir the sour cream mixture back into the dutch oven to combine.
You are now ready to serve.
Garnish with more sour cream as desired.