Best Stuffed Cabbage Rolls

Prepare the Cabbage: In a large pot, bring water to a rolling boil. Add 4 teaspoons of kosher salt. Gently detach the outer leaves of the cabbage and blanch them in the boiling water for 1 minute. Remove and set aside. (Total time: 5 minutes)

Core and Cook Cabbage Head: Remove the core from the remaining cabbage head. Carefully submerge the head in the boiling water and cook for about 5 minutes, gently peeling off the outer leaves one at a time as they become pliable (approximately every minute). Set aside 12 large, softened leaves. Reserve the inner portion of the cabbage for another use, such as coleslaw or soup. (Total time: 7 minutes)

Prepare Tomato Sauce: Heat olive oil in a medium saucepan over medium heat. Reserve 2 tablespoons of the minced onion for the cabbage roll filling; add the remaining onion to the hot oil. Cook, stirring frequently, until the onion becomes translucent, about 2 minutes. Stir in the tomato sauce, undrained diced tomatoes, vegetable broth, red wine vinegar, 1/2 teaspoon black pepper, and 1/2 teaspoon salt. Bring to a gentle simmer. Reduce heat to low and cook, uncovered, for 10 minutes, allowing the sauce to thicken slightly. (Total time: 15 minutes)

Preheat Oven: Preheat oven to 350 degrees F (175 degrees C). (Total time: 2 minutes)

Prepare Cabbage Roll Filling: In a large bowl, combine the ground sirloin, uncooked rice, minced garlic, reserved 2 tablespoons minced onion, remaining 1 1/2 teaspoons salt, remaining 1/2 teaspoon black pepper, and ground allspice. Mix thoroughly until all ingredients are evenly incorporated. (Total time: 5 minutes)

Assemble Cabbage Rolls: Place a softened cabbage leaf on a cutting board and trim away the thickest part of the stem at the base of the leaf. Place approximately 3 tablespoons of the meat filling in the center of the leaf. Fold the sides of the leaf inward, then roll the leaf up tightly from the bottom, resembling a burrito or spring roll. Repeat with the remaining leaves and filling. (Total time: 25 minutes)

Arrange and Bake Cabbage Rolls: Pour 1 cup of the prepared tomato sauce mixture into the bottom of a 9x13-inch or 11x7-inch baking dish. Arrange the cabbage rolls in the dish, seam-side down, in a single layer. Pour the remaining sauce evenly over the cabbage rolls. Cover the baking dish tightly with aluminum foil. (Total time: 10 minutes)

Bake: Bake in the preheated oven for 1 hour, or until the cabbage leaves are tender and the meat filling is cooked through. (Total time: 60 minutes)

Serve: Remove the baking dish from the oven and let it rest for 5-10 minutes before serving. Squeeze a wedge of lemon over each serving and garnish with a sprinkle of fresh Italian parsley. Serve hot. (Total time: 7 minutes)