Preparation

• Step 1

  Bring a large pot of water to a boil.

• Step 2

  Heat the oil in a medium pan and sauté the onions over medium-high heat, stirring occasionally, until browned and caramelized, about 30-40 minutes.

• Step 3

  While the onions cook, remove the core from the cabbage. Place it in the pot of water and boil  until the leaves soften and start to peel away from the head, about 15-20 minutes (this will depend on the size of your cabbage).

• Step 4

  Bring 4 cups of water to boil in a small saucepan. Stir the rice into the boiling water. As soon as the water returns to a boil, strain and rinse the rice. Set aside.

• Step 5

  Remove the cabbage from the pot and let cool slightly until it can be handled. Carefully, peel the leaves off shaving the base of the stem vertically with a paring knife to remove the hard triangular rib. Reserve the trimmings for the pot. You can return the cabbage to the pot of water for a few minutes if you find that the inner leaves become more stubborn to remove when trying to peel. You will need 12-14 leaves.

• Step 6

  Make the filling: In a medium bowl, combine the ground beef, rice, and ¾ of the carmelized onions (Arik says it’s best to mix with your hands). Add the eggs, ½ of the can of tomato paste, the juice from ½ a lemon, sugar, salt and pepper and mix until well combined.

• Step 7

  To assemble: Take one of the cabbage leaves and, depending on its size, place ½ - ¾ cup of the filling near the rib end of the leaf. Fold the left and right sides in, then fold the base of the leaf up over the filling and roll tightly towards the top outer edge of the leaf to form a rectangular package. Place the wrapped leaf seam-side down on a platter while you prepare the remaining leaves. Continue with the rest of the leaves until all of the filling has been used up.

• Step 8

  Place the remaining onion, any trimmings from the cabbage stems, the remaining tomato paste, the juice from ½ a lemon, the can of crushed tomatoes, 1 tablespoon of salt and 1 teaspoon of pepper in a large pot and bring to a boil. Layer the stuffed cabbages over the the sauce and top with any remaining loose cabbage leaves. Add water to just cover the contents of the pot. Bring to a boil, then reduce to a simmer and cook, covered for 1 hour. Taste and adjust for seasoning as it cooks, adding additional lemon juice, sugar, salt or pepper to taste.

• Step 9

  Remove the lid and cook until sauce reaches desired thickness, about 15-20 minutes more.

• Step 10

  Serve immediately with sauce drizzled on top.