Martha Stewart's website

Serves 12

In these dark days (yay, not complaining, loving this winter) hearty dishes like stuffed cabbage sound so good.

For the Stuffed Cabbage

2 to 3 lbs Savoy Cabbage

12 oz Ground Beef

12 oz Ground Pork

2 cups cooked Brown Rice

1/2 medium Onion, finely chopped (1 cup)

1/4 cup chopped fresh Flat-leaf Parsley

1 TB hot Paprika

For the Tomato Sauce (makes 3 cups)

1 28 oz can Whole Peeled Plum Tomatoes, with juice

2 TB Extra Virgin Olive Oil

1/2 medium Onion, finely chopped (1 cup)

2 cloves Garlic, minced

Coarse Salt

Make the tomato sauce: pulse tomatoes with juice in a food processor until finely chopped.  Heat oil in a medium saucepan over medium heat.  Add onion, garlic and red-pepper flakes.  Cook, stirring constantly, until onion is tender, about 6 minutes.  Add chopped tomatoes and juice.  Bring to a boil.  Reduce heat, and simmer stirring occasionally, until slightly thick, about 20 minutes.  Season with salt.  Let cool completely.  Make the stuffed cabbage: Bring a large pot of salted water to a boil.  Add cabbage head, and cook until outer leaves are just tender, 3 to 4 minutes.  Remove with a slotted spoon.  Peel off layers of leaves and drain.  Return remaining cabbage to water, and repeat until all leaves are cooked and removed.  Pat each leaf dry with a kitchen towel.  Select 12 large leaves.  Reserve remaining leaves for another use.  Preheat oven to 375 F.  Using 2 forks, gently stir together beef and pork, rice, onion, parsley, paprika and 1 TB salt.  Working with 1 leaf at a time, trim thick part of rib with a paring knife, leaving leaf intact.  Arrange about 1/2 cup filling (less for smaller leaves) in center of each leaf.  Fold stem end of cabbage over filling.  Fold in sides of cabbage.  Carefully roll cabbage over to form a package, overlapping ends to seal.  Transfer each, seam side down, to a large shallow baking dish.  Spread sauce over stuffed cabbage leaves.  Cover with parchment lined foil, and bake until cooked through and cabbage is tender about 1 hour.