Stuffed Cabbage Casserole

The title of this recipe is a little deceiving since it's not really stuffed cabbage when everything is layered in a casserole dish. But it originated from my Hungarian grandmother's stuffed cabbage recipe so I wanted to keep the name in the title. I love the flavors in this dish, just the smell of it cooking alone makes me feel like I'm in my grandmother's kitchen.

Ingredients:
1 head of cabbage
1 lb. ground beef
1/2 lb. ground pork
1 cup white rice
1 onion, diced
2 1/2 cups chicken stock
2 cups sour cream
3 tbspn extra virgin olive oil
3 tbspn paprika
3 tbspn marjoram
salt
pepper

Preheat oven to 375 degrees. Saute onions in a nonstick skillet over medium high heat with about 2 tablespoons of olive oil. Add the rice and cook for another 5 minutes. Add 2 cups of the chicken stock, 1 tablespoon of the marjoram, and 1/2 tablespoon of the paprika and bring to a boil. Cover, lower heat, and let simmer for about 12 minutes.

Meanwhile, bring a pot of water to a boil. Cut the core out of the cabbage and add the entire head to the pot. Let the cabbage cook for about 5 minutes and remove. Allow the cabbage to sit for a couple minutes. 

Add the rest of the olive oil to a skillet and brown the ground beef and pork. Season with salt, pepper, and the rest of the marjoram. In a bowl, mix sour cream, 1/2 cup of chicken stock, 2 tablespoons of paprika, salt and pepper. Pour a thin layer of the sour cream sauce on the bottom of a casserole dish. Add a layer of cabbage leaves, a layer of the rice and onion mixture, then a layer of ground beef and pork mixture. Repeat layers one more time. Add one last layer of cabbage leaves and pour the rest of the sour cream sauce over the dish. Bake for about 30 minutes and enjoy!