Ingredients
SAUCE:1 can (28 ounces) diced tomatoes, undrained1 can (6 ounces) tomato paste1 garlic clove, minced1-1/2 teaspoons dried oregano1 teaspoon dried thyme1 teaspoon brown sugar1/2 teaspoon saltFILLING:1 large head cabbage (4 pounds), such as savoy2 teaspoons vegetable oil1 medium onion, chopped1 pound ground beef3/4 cup cooked rice1 large egg, beaten1 teaspoon salt1/2 teaspoon pepper1-1/4 cups water, divided 3 tablespoons cornstarch2 tablespoons shredded Parmesan cheeseOptional: Fresh thyme and oregano leaves
Preparation
Combine sauce ingredients; set aside. Line a medium bowl with cheesecloth, allowing 6 inches to overhang edge of bowl. Place cabbage in bowl with core facing up. Remove core and center of cabbage, leaving a 1-in. shell. Discard core; chop center cabbage leaves.
Heat large skillet over medium heat; add oil. Cook onion and 1 cup chopped cabbage in oil until tender, 4-5 minutes. Remove from the heat and cool slightly. In a small bowl, combine beef, onion mixture, 1 cup sauce, rice, egg, salt and pepper. Spoon mixture into cabbage shell. Gather cheesecloth around cabbage and twist tightly to securely enclose cabbage leaves and filling.
Place 1 cup water, remaining chopped cabbage and remaining sauce in a Dutch oven; mix well. Carefully add stuffed cabbage, with twisted cheesecloth facing down. Bring to a boil. Reduce heat; simmer, covered, until whole cabbage is tender and a thermometer inserted in the middle of the cabbage reads 165°, 1 - 11/4 hours. Remove cabbage and discard cheesecloth. Place cabbage on a serving platter; keep warm.
Combine the cornstarch and remaining 1/4 cup water; add to Dutch oven. Bring to a boil, stirring constantly. Boil until thickened, about 2 minutes. Cut cabbage into wedges; serve with sauce and Parmesan cheese. If desired, sprinkle with fresh thyme and oregano leaves.
