French Onion Soup Stuffed Cabbage Rolls

Remove the core from the cabbage. Place the cabbage in a large pot of boiling water and cook for 5-7 minutes, or until the outer leaves become pliable enough to peel off easily. Remove the outer leaves and set aside. Repeat until you have about 8-10 large leaves. Trim the thick rib from each leaf, without cutting all the way through. Reserve the remaining cabbage for other uses.

Heat olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized and golden brown (about 20-25 minutes). Stir in minced garlic during the last minute of cooking.

In a large bowl, combine the ground beef, cooked rice, caramelized onions, shredded Gruyere cheese, salt, and pepper. Mix well.

Place a cabbage leaf on a clean surface. Spoon about 1/4 cup of the meat mixture onto the center of the leaf. Fold in the sides and roll up tightly, like a burrito. Repeat with the remaining cabbage leaves and filling.

In the same skillet or a large pot, add tomato paste and cook for 1-2 minutes, stirring constantly until fragrant. Pour in the crushed tomatoes, beef broth, Worcestershire sauce, dried thyme, bay leaf, sugar, salt and pepper. Bring to a simmer.

Place the cabbage rolls seam-side down in the tomato broth. They can be packed tightly together. If needed, add more broth to partially cover the rolls.

Cover the pot and simmer over low heat for at least 1 hour, or until the cabbage rolls are tender and the filling is cooked through. Check occasionally to ensure there is enough liquid and add more broth if needed.

Remove the bay leaf before serving. Serve hot with extra sauce from the pot.