The Kitchn: Stuffed cabbage recipe is weeknight-friendly
By Christine Gallary
on
1 large head Savoy cabbage (about 2 1/4 pounds), including outer leaves
1 tablespoon olive oil
1 medium yellow onion, diced
1 (28-ounce) can crushed tomatoes and their juices
2 tablespoons apple cider vinegar
1/4 cup raisins (optional)
3 tablespoons packed light brown sugar
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the filling:
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