Ingredients:

  • 1 large head of green cabbage (approx. 3 lbs / 1.36kg)
  • 2 tbsp apple cider vinegar
  • 1 tsp sea salt
  • 1 lb lean ground beef (90% lean)
  • 1 cup cooked brown rice
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 1/2 cup onion, finely diced
  • 1 tsp dried dill
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions:

  1. Core the Cabbage: Using a sharp knife, cut a deep 'X' into the bottom core of the cabbage and remove it.
  2. Steam-Soften: Place the whole head in a large pot of simmering water with vinegar and salt. Use tongs to peel away leaves as they become translucent and pliable (usually 2–3 minutes per leaf).
  3. Trim: Cut the thick center vein (the rib) lengthwise from each leaf to ensure they roll smoothly.
  4. Combine Filling: In a large bowl, mix the lean ground beef, cooked brown rice, beaten egg, minced garlic, diced onion, dill, salt, and pepper.
  5. Texture Check: Use your hands to blend until the mixture is uniform.