This is my own recipe perfected after more than forty years of trial and error.

Start with a large, green cabbage. If possible, remove enough outer leaves of cabbage to get about 8-10 large, nearly perfect leaves. Bring a pot of water to a boil. Put leaves in boiling water, a few at a time, until softened, 2-3 minutes; remove, and drain on paper towels. Use a paring knife to remove their thickest vein. This will make the leaves easier to roll up.

…OR, this is what I usually do.

Cut away and discard the tough center core of the cabbage. Bring enough water to a boil to cover the cabbage when it is added. Add the cabbage and let it cook about five minutes, until the outer leaves are slightly tender and can easily be pulled away. Remove the outer leaves and continue to cook cabbage briefly until the second batch of outer leaves can be easily removed. Continue until you have about 8-10 blanched leaves to be filled. Drain well. Use a paring knife to remove their thickest vein.

Ingredients for filling, combine…

1 pound 80% ground beef

3 Tablespoons rice (unwashed; white sushi rice works well)

3 Tablespoons water

1 clove chopped garlic

4 Tablespoons chopped onion

1 teaspoon salt, some pepper

1 beaten egg

handful of dried raisins

Lay out one piece of cabbage leaf at a time on a flat surface. Place a small handful of the beef mixture in the center of each piece of cabbage. Fold the cabbage neatly over and around to enclose the filling. Squeeze gently to make the rolls more compact. 

Ingredients for the sauce:

Sauté: I large sliced onion, sliced cabbage (whatever is left), and 2 large carrots cut in chunks in 2-3 tablespoons of olive oil.

Add, 1 can of Muti tomatoes, and then fill can halfway with water and add.

Add 1/2 cup of raisins and some salt and pepper.

When sauce starts to simmer, place cabbage rolls on top of vegetables. If there are any left over cabbage leaves, place them on top of rolls. Slowly simmer cabbage rolls for at least 2 hours. Taste for salt. The rolls should be sweet and sour from the raisins and tomatoes. If necessary, adjust seasoning with honey and lemon.

Stuffed cabbage rolls always taste better when stand or the next day. They freeze well.