Stuffed Cabbage Rolls

Ingredients

For the Cabbage Rolls

• 1 large head green cabbage
• 1 lb (450 g) ground beef
• ½ lb (225 g) ground pork
• 1 cup cooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried parsley

For the Tomato Sauce

• 1 can (28 oz) crushed tomatoes
• 1 can (8 oz) tomato sauce
• 1 tablespoon brown sugar
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup beef broth or water

Instructions

1. Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the cabbage’s outer leaves and place the whole head in the boiling water. Cook for about 2–3 minutes at a time, removing softened leaves with tongs. Continue until you have about 12–15 usable leaves.
2. Make the filling: In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, and parsley. Mix until just combined.
3. Prepare the sauce: In a bowl, stir together the crushed tomatoes, tomato sauce, brown sugar, Italian seasoning, salt, pepper, and beef broth.
4. Fill the cabbage: Place about 2–3 tablespoons of filling near the bottom of each cabbage leaf. Fold the sides inward and roll tightly to form a neat cabbage roll.
5. Arrange: Spread a thin layer of tomato sauce in the bottom of a 9×13-inch baking dish. Arrange the cabbage rolls seam-side down in the dish.
6. Add sauce: Pour the remaining tomato sauce evenly over the cabbage rolls.
7. Bake: Cover tightly with aluminum foil and bake at 350°F (175°C) for 75–90 minutes, or until the meat is fully cooked and the cabbage is tender.
8. Rest and serve: Let the rolls rest for about 10 minutes before serving. Spoon extra tomato sauce over each serving.

Yield: 6–8 servings
Prep Time: 30 minutes
Cook Time: 75–90 minutes
Total Time: About 2 hours

Tip: For extra flavor, add a little smoked paprika or Worcestershire sauce to the meat filling.