- 1 medium-size green cabbage
- 2 Tbsp salt
- 8 oz ground beef
- 1 small onion, minced
- 1 egg, beaten
- 1 slice sandwich bread, finely crumbled
- 2 Tbsp pure maple syrup from Canada, divided
- 1 (15-oz) can tomato sauce
- In a stockpot, place cabbage and cover with water; add salt. Bring to a boil, reduce heat and simmer until outer leaves soften, about 10 minutes. Remove 6 large outer leaves; set aside.
- Cut the cabbage in quarters; cut out and discard the core. With a sharp knife or in a food processor, finely chop the cabbage and place in a colander to drain.
- In a mixing bowl, combine the ground beef, onion, egg, bread crumbs, 2 cups of the finely chopped cabbage, and 1 tablespoon of the pure maple syrup; mix well.
- Spread out one of the reserved cabbage leaves and cut out the hard center vein. Form 1/2 cup of the beef mixture into an oval, place it on the leaf and wrap completely. Secure with a toothpick. Repeat with remaining leaves and filling.
- In a deep 10- or 12-inch skillet with a tight-fitting lid, stir remaining minced cabbage, tomato sauce and remaining pure maple syrup together. Place the six rolls on top; add water just to cover rolls. Cover pan and simmer on very low heat until rolls are cooked through, 75 to 90 minutes. Remove cabbage rolls to a platter and cover with foil to keep warm.
- Increase heat to medium-high and cook until sauce is thickened, stirring frequently for 8 to 10 minutes.
- Remove the toothpicks from the cabbage rolls; pour the sauce over the rolls and serve immediately.