Stuffed Cabbage Rolls

Ingredients

• 1 large head of green cabbage
• Water (for boiling)

• 1 lb ground beef (or a 50/50 mix of ground beef and ground pork)
• 1 cup cooked white rice (cooked just halfway, as it will finish cooking in the sauce)
• 1 medium yellow onion (finely chopped)
• 2 cloves garlic (minced)
• 1 large egg
• 1 tsp salt & 1/2 tsp black pepper
• 1 tsp paprika

• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes (undrained)
• 2 tbsp tomato paste
• 1 tbsp brown sugar or white sugar (to balance the acidity)
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano or Italian seasoning
• Salt and pepper to taste

Step-by-Step Instructions

1. Prep the Cabbage Head:
   Bring a large pot of water to a boil. Core the bottom of the cabbage head with a sharp knife. Submerge the whole head in the boiling water for 3 to 5 minutes. As the outer leaves soften, peel them off gently with tongs and set them aside on a plate to cool. Repeat until you have about 12 to 15 pliable leaves. (Trim away any thick, rigid stems from the center of each leaf so they roll easily).
2. Mix the Filling:
   In a large bowl, combine the ground beef, halfway-cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix gently with your hands just until combined (do not overmix, or the meat will get tough).
3. Roll the Cabbage:
   Place about 1/4 cup of the meat mixture near the stem end of a cabbage leaf. Fold the bottom of the leaf over the filling, fold in the left and right sides like a burrito, and roll it up tightly. Repeat with the remaining leaves and filling.
4. Make the Sauce:
   In a medium bowl, whisk together the tomato sauce, diced tomatoes, tomato paste, sugar, Worcestershire sauce, oregano, salt, and pepper.
5. Layer and Simmer:
   Pour about a third of the tomato sauce into the bottom of a large Dutch oven or baking dish. Arrange the cabbage rolls seam-side down in a snug, even layer. Pour the remaining sauce evenly over the top of the rolls.
6. Cook:
   • Stovetop Method: Cover the pot with a tight-fitting lid, bring to a gentle bubble over medium heat, then reduce the heat to low and simmer for 45 to 50 minutes, until the meat is cooked through and the cabbage is melt-in-your-mouth tender.
   • Oven Method: Cover tightly with aluminum foil and bake at 350°F (175°C) for 1 hour to 1 hour and 15 minutes.
7. Serve:
   Let them cool for a few minutes, then spoon extra sauce from the pan over the top. They are delicious served with a dollop of sour cream!