Make it at Home: Cook for Ukraine: Stuffed Cabbage & Peppers

In a large pot of boiling, salted water, cook the cabbage. The timing will depend on the size of the cabbage -- you'll want to make sure its softened, but not too soft, otherwise the cabbage is too delicate and a pain to work with. Drain and gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in the bottom of your dutch oven.

Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add Early Girl tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread a generous amount on top of the shredded cabbage in the Dutch oven. 

Add rice, ground beef, ground pork and egg to the bowl with the cut onions. Season with salt and pepper. With your hands, mix well, then divide into portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of the filling in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to dutch oven. Top with remaining sauce. Cover dutch oven with lid and bake for about 40 minutes. Remove lid and bake until sauce is bubbling, about 10 minutes.

Enjoy! If you end up making some delicious stuffed cabbage, don't forget to post on social media and use hashtag #COOKFORUKRAINE.