Directions

1. 1

   Bring a large pot of water to a boil. Carefully remove the outer leaves from the cabbage head and place them in the boiling water for 2-3 minutes until softened and pliable. Remove with tongs and set aside on paper towels to cool. Continue blanching leaves until you have at least 12 usable leaves. Once cooled, trim the thick center vein from each leaf for easier rolling.

2. 2

   In a large mixing bowl, combine the ground beef, cooked wheatberries, diced onion, minced garlic, and egg. Add the salt, dill, black pepper, paprika, dried parsley, nutmeg, and thyme. Mix thoroughly with your hands until all ingredients are evenly distributed and the mixture holds together when pressed.

3. 3

   Place a cooled cabbage leaf on a clean work surface. Spoon approximately 3 tablespoons of the beef mixture onto the center of each leaf. Fold the sides inward and roll tightly away from you, creating a compact cylinder. Repeat with remaining leaves and filling.

4. 4

   In a large pot or Dutch oven, combine the beef stock, diced fresh tomatoes, canned stewed tomatoes with their juice, tomato paste, sugar, balsamic vinegar, and white wine if using. Stir well to combine and break up any lumps of tomato paste.

5. 5

   Arrange the stuffed cabbage rolls seam-side down in the tomato sauce in the pot. Pour any remaining sauce over the rolls to ensure they are partially covered.

6. 6

   Cover the pot with a lid and bring to a gentle simmer over medium-high heat. Reduce heat to low and simmer for 45-50 minutes, until the rolls are heated through and the sauce has thickened slightly. Do not allow the mixture to reach a rolling boil, which may cause the rolls to fall apart.

7. 7

   Carefully remove the pot from heat. Let rest for 5 minutes before serving. Spoon the stuffed cabbage rolls onto serving plates and ladle the warm tomato sauce over each portion.