Step 1

Wash the cabbage and take the middle root by carving it out. Boil the whole cabbage head by putting it in a large pot, pouring over hot boiled water mixed with vinegar and salt. Let it boil again for next 40 minutes or until the cabbage is softer on a touch.

Step 2

Once the cabbage is softer on a touch, cover with the lid, turn off the heat and let it sit in a sour and salty hot water for next 30 minutes or until you are ready for the next step.

Step 3

In a large bowl, combine the meat mixture by adding ground beef, vegeta, shredded onion, ground black pepper, and at the end rice.

Step 4

Now separate the cabbage leaves and cut the thick root on the back of the each leaf because of the easier folding.

Step 5

Put cabbage leaf on your palm and add about 1 ½ Tbsp meat mixture (smaller meatball).

Step 6

These instructions are important because if you don't roll and wrap cabbage rolls correctly they will open up and meat will get out. Once the wrapping is over go on the next step.

Step 7

Boil 2 cups of Beef stock + 3 cups of water with 1 Tbsp Vegeta; set aside.

Step 8

In a large pot add a bit of minced onion and olive oil (or any on your hand) and place each roll on the bottom of the pot. If you have meat leftovers, add them on the top. Put shredded sauerkraut, few garlic cloves, then the rest of the cabbage leaves on top. Over the cabbage rolls, put few slices of bacon or any smoked products, sweet paprika, a bit more chopped garlic, parsley, and about ½ Tbsp ground black pepper.

Step 9

Now that you layer everything correctly, put it on the stove and slowly pour the beef stock. The liquid needs to go over the cabbage rolls at least an inch. Turn the heat on high until it boils again. Once it's boiled, cover and turn the heat on a medium-low and let it cook for the next 40 minutes.

Step 10

After 40 minutes, mix all-purpose flour with 2 Tbsp of tomato sauce. in a bowl. Combine it well and add about 3 Tbsp of water. Stir until lumps are gone and you are left with smooth and thin texture.

Step 11

Turn the heat on high. If you need more water, it is good time to add more and boil before you add roux. Pour the roux little bit at the time, but do not stir, kind of do the moving the pot in a shaky motion just to combine the thin roux with the liquid to make like a thick sauce. If you see the lumps in the pot, use the wooden spoon to mash it. Add 2 more Tbsp of tomato sauce for the color and taste.

Step 12

Serve the dish with mashed potatoes because the sauce and creamy mashed potatoes go together perfectly.