Old Fashioned Stuffed Cabbage Rolls

Serves: 6

Ingredients

For the Cabbage:

1 large green cabbage

Water, for boiling

For the Filling:

1½ lbs ground beef

1 cup cooked rice

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

1 tsp salt

½ tsp black pepper

1 tsp paprika

For the Sauce:

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

2 tbsp brown sugar

2 tbsp lemon juice or apple cider vinegar

1 tsp Worcestershire sauce

Salt & pepper, to taste

Instructions

Prepare cabbage:
Remove core from cabbage. Boil whole cabbage in salted water for 8–10 minutes, peeling off softened leaves as they loosen. Set aside to cool.

Make filling:
In a bowl, mix ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika until just combined.

Assemble rolls:
Place 2–3 tablespoons of filling in each cabbage leaf. Fold sides in and roll tightly.

Prepare sauce:
In a bowl, mix crushed tomatoes, tomato sauce, brown sugar, lemon juice, Worcestershire sauce, salt, and pepper.

Bake:
Preheat oven to 350°F (175°C). Spread a little sauce in the bottom of a baking dish. Arrange cabbage rolls seam-side down. Pour remaining sauce over top.

Cook:
Cover with foil and bake for 1 hour 30 minutes, until cabbage is tender and filling is cooked through.

Serve:
Let rest 10 minutes before serving.