Stuffed Cabbage Rolls

Ingredients:

For the rolls:

• 1 large head green cabbage

• 1 lb ground beef (or mix beef & pork)

• ½ cup cooked rice

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 1 egg, beaten

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

For the sauce:

• 1 can (28 oz) crushed tomatoes

• 2 tbsp tomato paste

• 1 cup beef broth

• 1 tbsp brown sugar (optional, balances acidity)

• 1 tsp Worcestershire sauce

• 1 tsp dried oregano

• 1 tsp dried basil

• Salt & pepper to taste

Instructions:

1. Prepare cabbage:

   • Bring a large pot of water to boil. Core cabbage and carefully place it in boiling water.

   • Peel off leaves as they soften (about 2–3 minutes each). Set aside.

2. Make filling:

   • In a bowl, mix ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika.

3. Assemble rolls:

   • Place 2–3 tbsp filling in the center of each cabbage leaf.

   • Fold sides over and roll up tightly like a burrito.

4. Make sauce:

   • In a saucepan, combine crushed tomatoes, tomato paste, broth, sugar, Worcestershire, oregano, basil, salt, and pepper. Simmer 10 minutes.

5. Cook rolls:

   • Place cabbage rolls seam-side down in a large baking dish or Dutch oven.

   • Pour sauce over rolls. Cover tightly with foil or lid.

   • Bake at 350°F (175°C) for 1½–2 hours, until cabbage is tender and filling is cooked through.

6. Serve:

   • Spoon extra sauce over rolls and garnish with fresh parsley.

   • Pairs beautifully with mashed potatoes or crusty bread.