Ingredients:
For the tomato sauce:
6 tablespoonsextra-virgin olive oil
2 large white onions, chopped
8 garlic cloves, finely chopped
2 1/2 teaspoonskosher salt (I used Diamond Crystal), plus more to taste
2 teaspoonsfinely chopped fresh thyme
2 teaspoonsfinely chopped fresh rosemary
1 teaspoonfreshly ground allspice
1 teaspoonfreshly ground black pepper
2 (28-ounce) cans whole peeled tomatoes
For the filling and assembly:
1 poundground pork (20% fat)
1 large egg, beaten
3/4 cupchopped fresh parsley leaves with tender stems
3/4 cuplong-grain white rice, uncooked
1/4 cupsour cream
2 tablespoonspeach preserves
2 1/2 kosher salt
Freshly ground black pepper
1 large head green or savoy cabbage, outer layer of leaves and core removed
Directions:
Heat olive oil in a large Dutch oven over medium heat. Once heated, add the onion, garlic, salt, thyme, rosemary, allspice, and pepper and cook, stirring occasionally, until onion is translucent and softened but hasn’t taken on any color, about 12 to 14 minutes. Remove 1 cup of the onion mixture and set aside until ready to mix the filling.
Add the whole tomatoes to the Dutch oven, breaking up into large chunks using your hands. Bring the mixture to a boil, then reduce heat and let simmer, uncovered and stirring occasionally, until sauce is slightly thickened and the flavors have melded, about 35 to 45 minutes. Remove 1 cup of the tomato sauce and set aside until ready to mix the filling.
Remove from heat and set aside until ready to assemble. Note: The sauce can be made up to 2 days ahead; store covered in the fridge.
Transfer the reserved onion mixture to a large bowl and add the pork, egg, parsley, rice, sour cream, peach preserves, and salt. Season generously with black pepper and mix gently until incorporated. Add 1 cup of the cooled tomato sauce and mix again gently until incorporated. The mixture will be very loose and that’s OK—it will hold its shape once it’s cooked inside the cabbage leaf. Set filling aside.
Fill a large pot with 2 inches of water and place a steamer basket inside. Bring water to a boil, then place cabbage in the basket. Cover and steam until the outer layer of leaves is translucent and pliable, about 3 minutes. Using a pair of tongs, gently peel off the softened leaves (being careful not to tear) and transfer to a large clean bowl. Cover pot and continue to steam cabbage until the next layer of outermost leaves is translucent and pliable, about 3 minutes more. Remove leaves and transfer to the bowl. Repeat until you have 16 leaves (14 for the rolls and 2 extra just in case). You might also have to, eventually, remove the cabbage and cut farther into the core so leaves easily detach at the base. Reserve any remaining cabbage for another use.
Using a paring knife, cut a narrow V-shape into the base of each leaf on either side of the rib in order to remove the thickest part of the cabbage (this will make the leaves easier to roll).
Preheat the oven to 350°F. Portion out ⅓ cup filling into the center of each cabbage leaf. Shape filling into a log about 3 inches long and 1 inch wide. Starting at the base where you cut the V, fold the end of the leaf over the filling, then fold in the sides. Roll like a burrito into a tight cylinder. Repeat until you’ve rolled all 14 cabbage rolls (16, if you have extra filling).
Ladle 1½ cups tomato sauce into a 13- x 9-inch pan, spreading into an even layer. Tightly pack cabbage rolls into 2 side-by-side rows (7 rolls in each). Top the cabbage rolls with remaining sauce and season with black pepper. Tightly cover the pan with foil and bake until rice is tender and cabbage can be cut with a spoon, about 75 to 90 minutes. Let sit covered for 30 minutes before serving. Note: These cabbage rolls can be baked the day before. Let cool, cover, and refrigerate (or freeze for up to 1 month). Reheat in a 350°F oven until hot, about 25 to 30 minutes.