Stuffed Cabbage

1 x 16 oz. Jar Saturday Sauce

1 x Head of Green Cabbage

1 Lb. Ground Beef 

1 Cup Basmati Rice (Rinsed)

1/4 Cup Fresh Parsley, Chopped

2 Cups Vegetable Stock

1 tsp. Onion Powder

1 tsp. Baharat Spice

1/2 tsp. Kosher Salt

1/2 tsp. Black Pepper

• Preheat your oven at 375 degrees and start boiling your water in a pot that's large enough to fit an entire head of cabbage. Salt your water with kosher salt (eyeball it). 
• Cut the heart out of your cabbage. Once the water is boiling, submerge the entire head of cabbage in water and cover. Cook for about 10 minutes until cabbage leaves are softened. Remove from pot and let the cabbage cool/drain. 
• While cabbage is cooling, make your beef and rice mixture. Combine ground beef, uncooked rinsed rice, chopped fresh parsley and spices until thoroughly combined. 
• Once cabbage leaves are cooled, peel cabbage carefully, discarding first outer layers that are likely waterlogged. Lay out cabbage leaves and cut out the stem (making a v-shape around the stem when cutting it out) and use remaining leaf to wrap around the beef and rice mixture. Wrap until covered and cut off remaining cabbage from the ends. Repeat until you've utilized all of your mixture.
• Cover the bottom of a 9 x 12 pan with Saturday Sauce. Lay your stuffed cabbage on top, side by side (this should fill most if not all of the pan). Cover each stuffed cabbage roll with Saturday Sauce and add about 2 cups of vegetable stock on top. Cover your pan and cook in the over for approximately 1.5 hours. 
• Uncover your pan and return to the over for additional cooking if needed (to evaporate any stock and thicken sauce).
• Serve and enjoy!