Cabbage Rolls – Don’t LOSE this recipe

Ingredients:

• 1 large head of cabbage
• 1 lb ground beef (or a mix of beef and pork)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• Salt and pepper to taste
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• Fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Cabbage:
   • Core the cabbage and gently pull apart the leaves.
   • Boil the cabbage leaves in a large pot of salted water for about 2-3 minutes until they are pliable. Drain and set aside to cool.
2. Make the Filling:
   • In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, and pepper. Mix until well combined.
3. Assemble the Rolls:
   • Lay a cabbage leaf flat, add about 2 tablespoons of the meat mixture in the center, fold the sides over, and roll it up tightly. Repeat until all the filling is used.
4. Prepare the Sauce:
   • In a saucepan, combine the tomato sauce, diced tomatoes, Worcestershire sauce, brown sugar, paprika, and thyme. Simmer on low heat for about 10 minutes.
5. Cook the Cabbage Rolls:
   • Preheat the oven to 350°F (175°C).
   • Place the cabbage rolls in a baking dish, seam side down. Pour the tomato sauce over the rolls, ensuring they are fully covered.
   • Cover the dish with foil and bake for 1.5 to 2 hours, until the rolls are tender and fully cooked.
6. Serve:
   • Garnish with fresh parsley and serve hot.