Stuffed Cabbage - olive oil

Method

• For the sauce, heat the olive oil in a large saucepan, add the onions, and cook over medium-low heat for 8 minutes, until the onions are translucent.
• Add the tomatoes, vinegar, brown sugar, raisins, salt, and pepper.
• Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, stirring occasionally.
• Set aside.
• Meanwhile, bring a large pot of water to a boil.
• Remove the entire core of the cabbage with a paring knife.
• Immerse the head of cabbage in the boiling water for a few minutes, peeling off each leaf with tongs as soon as it s flexible.
• Set the leaves aside.
• Depending on the size of each leaf, you will need at least 14 leaves.
• For the filling, in a large bowl, combine the ground chuck, eggs, onion, breadcrumbs, rice, thyme, salt, and pepper.
• Add 1 cup of the sauce to the meat mixture and mix lightly with a fork.
• Preheat the oven to 350 degrees F.
• To assemble, place 1 cup of the sauce in the bottom of a large Dutch oven.
• Remove the hard triangular rib from the base of each cabbage leaf with a small paring knife.
• Place 1/3 to 1/2 cup of filling in an oval shape near the rib edge of each leaf and roll up toward the outer edge, tucking the sides in as you roll.
• Place half the cabbage rolls, seam sides down, over the sauce.
• Add more sauce and more cabbage rolls alternately until you ve placed all the cabbage rolls in the pot.
• Pour the remaining sauce over the cabbage rolls.
• Cover the dish tightly with the lid and bake for 1 hour or until the meat is cooked and the rice is tender.
• Serve hot.