For the stuffed cabbage:
1 savoy cabbage
4 bay leaves
1/2 c white wine vinegar
bowl of iced water
4 ounces of bacon
1 onion
1 garlic cloves
1/2 c mixed herbs (dill, thyme, basil whatever you like)
1 tsp smoked paprika
1/4 tsp ground cumin
sea salt
pepper
1 lb of ground meat (whatever is on sale
)
1 egg
Bunch of dill
veggie broth
Heat oven to 350. Blanch the green outer leaves of the cabbage in a pot of water with the vinegar and bay leaves for 1 minute each leaf (this takes a lot of that unattractive cabbage smell and taste away while leaving the good taste). After a minute remove and submerge in ice water. You do this to keep it from cooking and then its pliable enough to wrap without breaking the stalks.
Then basically take everything else in a bowl (except the veggie stock) and mix it up like meatloaf. I figured with the pound of meat, bacon, and egg this should be 4 servings. So I blanched 8 leaves. Then I just distribute evenly and roll. Put in a pan (I used a pie pan), cover with stock, cook for 1.5 hours.
I served this on a savoy and celery stir fry.
2 tbsp EVOO
3 garlic cloves
2 celery stalks
6 c shredded savoy cabbage (should be about the rest of the head after you made the rolls)
sea salt
pepper
Thinly slice the cabbage and celery. Heat EVOO in pan, add garlic and salt, then just throw it all in. Done in about 5 minutes. Cabbage should still be kinda firm. That's 4 servings to match your rolls above. I know its not as exact as some people but its pretty close.