Eastern Europe:  Holubky (Stuffed Cabbage Rolls)

Instructions:

1. Remove the core from the cabbage and bring a large pot of water to a boil. Carefully lower the cabbage into the boiling water and cook for about 3-5 minutes, or until the leaves start to soften and become pliable.

2. Remove the cabbage from the water and let it cool. Carefully peel off the leaves and set them aside.

3. In a large mixing bowl, combine the ground beef or pork, cooked rice, onion, parsley, egg, salt, and pepper. Mix well to combine.

4. Take a leaf of cabbage and put a spoonful of the meat mixture in the center of the leaf. Roll the leaf up, tucking in the sides as you go, to form a tight roll. Repeat with the remaining leaves and meat mixture.

5. In a large pot or Dutch oven, combine the diced tomatoes and broth. Bring the mixture to a simmer.

6. Arrange the cabbage rolls in the pot or Dutch oven, seam-side down, in a single layer.

7. Cover the pot or Dutch oven and simmer the cabbage rolls for about 1-1.5 hours, or until the meat is cooked through and the cabbage is tender.

8. Remove the pot from the heat and let the cabbage rolls cool for a few minutes. Serve with a dollop of sour cream on top, if desired.