1. Bring a large pot of salted water to a boil. Add cabbage and cook, pulling off each outer leaf with tongs as it becomes tender, about 2 minutes per leaf. 2. Transfer cabbage leaves to a baking sheet; set aside and continue boiling cabbage until you have 20 leaves. 3. Bring 2 cups water to a boil in a 4-qt saucepan. Add rice and boil for 10 minutes. Drain rice; set aside. 4. Heat oil in a 10" skillet over medium heat. Add onions and garlic and cook, stirring, until soft, about 8 minutes. Transfer onion mixture to a bowl along with the rice and let cool slightly. 5. Add 1 tbsp dill, bread crumbs, paprika, and chile flakes. Stir to combine. Using your hands, fold in beef and season with salt and pepper; set filling aside. 6. Heat oven to 375 degrees F 7. Set aside 4 whole cabbage leaves. Working with remaining cabbage leaves one at a time, stem each leaf and cut leaf into 4" square pieces. Repeat to make twenty-eight 4" square pieces. 8. Spoon 1 tablespoons of reserved filling onto center of a square. Bring up 1 edge of square and roll into a cylinder, tucking in sides. Transfer stuffed cabbage to a 6-qt Dutch oven. 9. Repeat with remaining leaves and filling, arranging stuffed cabbage in a circular pattern in pot as you go. Finely chop any remaining cabbage; set aside. 10. Top stuffed cabbage with remaining dill, along with sauerkraut, thyme, bacon, and bay leaves. Top with minced cabbage leaves and tomatoes and pour in stock and 1/2 cup water. 11. Cover with the reserved whole cabbage leaves. Bring to a boil over medium-high heat. 12. Cover, transfer to oven, and bake until stuffed cabbage is tender and flavors meld, about 2 hours. Let cool slightly before serving. ---------------------------------------------------------------------------
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Ingredients
