Stuffed Cabbage Loaf

Place the whole head of cabbage in a large pot of boiling water.

As the outer leaves soften, use tongs to carefully peel them off and set them aside on a plate. Continue until you have enough large leaves to form the loaf.

In a large bowl, combine the ground meat, sautéed onion, and cooked rice.

Season the filling with salt, pepper, lard (or bacon fat), and tomato paste.

Mix the filling ingredients thoroughly with your hands until well combined.

Prepare the blanched cabbage leaves by trimming the thick, tough stem from the base of each leaf.

Lay a large sheet of plastic wrap on your work surface. Arrange the cabbage leaves on top, overlapping them to form a large rectangle.

Place the meat filling onto the center of the cabbage leaves and shape it into a loaf.

Use the plastic wrap to help you tightly wrap the cabbage leaves around the filling, forming a compact loaf.

Preheat your oven to 375°F (190°C). Carefully transfer the cabbage loaf into a loaf pan.

Pour broth over the loaf in the pan.

Cover the loaf pan tightly with aluminum foil and bake for 60 minutes.

After 60 minutes, carefully remove the foil and return the uncovered loaf to the oven to bake for another 15 minutes, or until the top is lightly browned.

Remove from the oven and let it rest for a few minutes. Carefully invert the loaf onto a serving platter.

To serve, pour warm tomato sauce over the loaf, garnish with fresh dill, slice, and enjoy.