Ukrainian Cabbage Rolls by Anna Voloshyna

Directions

To Make the Cabbage Rolls

1. In a small saucepan over high heat, combine the millet with water to cover by 1 in [2.5 cm] and a pinch of salt. Bring to a boil over high heat, then turn down the heat. to medium, and simmer until partially cooked, about 10 minutes. The grain should look plump but still have a bite in the center. Drain and set aside to cool. 
2. Meanwhile, bring a large pot of salted water to a boil. Line a sheet pan lined with paper towels near the stovetop. 
3. Using a sharp paring knife, make a deep cut around the cabbage stem, piercing the cabbage about 3 in [7.5 cm] deep. Carefully lower the whole cabbage, stem end down, into the boiling water and blanch for 2 to 5 minutes. Use tongs to remove the outer leaves as they loosen and fall off, one by one, transferring them to the towel- lined sheet pan to blot away the excess moisture. You will need 12 to 14 large leaves for the rolls. 
4. In a large skillet over medium heat, cook the bacon, stirring occasionally, until the fat renders, about 4 minutes. Add the onion and cook, stirring occasionally, until soft and translucent, about 8 minutes. Remove from the heat and let cool slightly.
5. In a medium bowl, combine the duck, millet, and the bacon-onion mixture and mix well. Season with salt and pepper. 

To Make The Sauce

1. In a medium skillet or sauté pan over medium heat, warm the oil. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the tomatoes, cream, paprika, Aleppo pepper, bay leaf, and sugar (if using), and season with salt and black pepper. Bring the sauce to a simmer, then turn down the heat to low and cook, stirring occasionally, for about 10 minutes to blend the flavors. Remove from the heat and remove and discard the bay leaf.

To Assemble The Cabbage Rolls

1. Lay a blanched cabbage leaf flat on a work surface. Using the sharp paring knife, trim away the thick triangular stem from the leaf. Place about 2 Tbsp of the filling in the center of the leaf and fold the sides over the filling. Then, starting at the stem end, roll from the bottom to the top to form a neat roll. Set aside seam-side down. Repeat with the remaining leaves and filling.
2. Arrange the cabbage rolls, seam-side down, in a single layer in a baking dish, fitting them snugly. Pour the sauce over the rolls, covering them evenly. Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and continue baking until the cabbage is tender and the rolls are browned on top, 15 to 25 minutes. Serve the cabbage rolls warm, with the sauce from the dish spooned over them and a dollop of sour cream on top.