Serves 6

Stuffing

1 tablespoon unsalted butter

1/2 yellow onion, peeled and finely chopped

6 ounces ground pork

6 ounces ground beef

3 egg yolks

1 scallion, trimmed and finely chopped

1 tablespoon chopped fresh parsley

Salt

3 tablespoons Sandals Lifestyle Miss Lisa’s Back A Bush Tamarind Steak Sauce®

1 cup cooked long grain white rice

Assembly

1 large head green cabbage

6 slices bacon, cut in half widthwise

Sauce

2 tablespoons unsalted butter

1 tablespoon finely chopped garlic

1/4 cup finely chopped bacon

1/4 cup finely chopped onion

1/4 cup finely chopped green bell pepper

3 tablespoons Hungarian paprika

2 tablespoons all-purpose flour

1 cup full-bodied red wine, such as Burgundy

1 tablespoon Sandals Lifestyle Shout Out Loud Extreme Hot Sauce Sauce®

1 tablespoon Sandals Lifestyle A Catch of Fire Scotch Bonnet Pepper Sauce®

1/2 teaspoon dried red pepper flakes

Salt

Freshly ground black pepper

1/3 cup sour cream

1. To make the stuffing, melt the butter in a small sauté pan over medium heat, toss in the onion, and sauté until softened and translucent. Remove from heat, and set aside to cool completely.

2. Combine the cooled onion and the remaining stuffing ingredients in a medium bowl, mixing well to combine, and set aside in the refrigerator.

3. Preheat the oven to 350°F.

4. To assemble the cabbage, bring a large saucepan of lightly salted water to a boil over high heat. Reduce the heat to medium high and maintain at a hearty simmer. Core the cabbage using a sharp knife, gently drop into the water, and simmer until the outer leaves are slightly softened, about 2 to 3 minutes. Remove the softened the outer leaves, setting them on a clean towel to drain. Continue this process, simmering the cabbage and removing the leaves until you have accumulated at least 24 leaves.

4. Place 2 leaves slightly overlapping on a work surface and set 1/4 cup of the stuffing in the center. Fold the leaves over the stuffing to seal tightly and set seal side down in a casserole or baking dish coated with nonstick cooking spray. Repeat the process with the remaining leaves and stuffing.

5. Place half a slice of bacon over each stuffed cabbage and bake until the bacon is crisp, about 20 minutes.

6. To make the sauce, melt the butter in a small sauté pan over medium heat, add the garlic, and sauté until golden, about 1 1/2 minutes. Add the chopped bacon and sauté until crisp. Toss in the onions and bell pepper, and sauté until softened and any liquid the vegetables release has evaporated, about 2 minutes.

7. Stir the paprika and flour into the bacon and vegetables until combined. Add the wine to deglaze, stirring with a wooden spoon to loosen any browned bits on the bottom of the pan, and simmer for 5 minutes. Stir in the Sandals Lifestyle Shout Out Loud Extreme Hot Sauce® and Sandals Lifestyle A Catch of Fire Scotch Bonnet Pepper Sauce®, season with salt and pepper, and simmer for an additional 5 to 10 minutes. Remove from the heat and stir in the sour cream.

8. To finish the cabbage, ladle the sauce over the stuffed cabbage, bake for 10 minutes more, and serve hot.