BA's Best Stuffed Cabbage

Pulse garlic in a food processor until finely chopped. Add onion and pulse until onion is finely chopped.

Melt butter in a large Dutch oven over medium heat until foamy. Add onion mixture and bay leaves and cook, stirring often, until onion is translucent and starting to brown, about 5 minutes. Add red pepper and cook until fragrant, about 30 seconds. Stir in crushed tomatoes, then add whole tomatoes, breaking up with your hands. Stir in brown sugar and vinegar; season generously with salt and black pepper. Reduce heat, bring to a simmer, and cook, uncovered and stirring occasionally, until sauce is thickened slightly and flavors have melded, 20–25 minutes. Remove bay leaves and let cool (you should have about 5 cups).

Do Ahead: Sauce can be made 2 days ahead; cover and chill.

Pulse garlic in food processor until chopped. Add onion, celery, and parsley and pulse until finely chopped. Transfer to a large bowl and add beef, egg, rice, currants, Worcestershire, paprika, salt, and 1 cup tomato sauce; season generously with black pepper. Mix gently with clean hands until incorporated; set filling aside.

Fill a large pot with 2" water and place a steamer basket inside. Bring water to a boil, then place cabbage in basket. Cover and steam cabbage until outer layer of leaves is translucent and pliable, about 3 minutes. Using a pair of tongs, gently peel off softened leaves (being careful not to tear) and transfer to a large clean bowl. Cover pot and continue to steam cabbage until next layer of outermost leaves is translucent and pliable, about 3 minutes more. Remove leaves and transfer to bowl. Repeat until you have 16 leaves (you might eventually need to remove cabbage and cut farther into core so leaves easily detach at the base). Reserve remaining cabbage for another use.

Using a paring knife, cut a narrow V-shape into the base of each leaf on either side of rib in order to remove thickest part of rib (this will make the leaves easier to roll).

Preheat oven to 350°. Using a ⅓ measuring cup or 2½" (#12) scoop, portion out filling into centers of leaves. Shape filling into a log about 3" long and 1" wide. Starting at the base where you cut the V, fold end of leaf over filling, then fold in sides. Roll like a burrito into a tight cylinder. Repeat until you’ve rolled all 16.

Ladle half of remaining tomato sauce into a 13x9" pan, spreading into an even layer. Tightly pack cabbage rolls into 2 side-by-side rows (8 rolls in each). Top cabbage with remaining sauce; season with black pepper. Tightly cover with foil. Bake rolls until rice is tender and cabbage can be cut with a spoon, 1½–1¾ hours. Let cool slightly.

Divide cabbage rolls among plates. Top with sour cream and serve.

Do Ahead: Cabbage can be baked 1 day ahead. Let cool, cover, and chill, or freeze up to 1 month. Reheat in a 350° oven until warm, 25–30 minutes.