Ingredients
Cabbage: 1 large head green cabbage
Meat Filling: 1.5 lbs ground beef (or beef/pork mixture), 1 cup cooked long-grain white rice, 1 medium yellow onion (diced), 2 cloves garlic (minced), 1 large egg, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika
Tomato Sauce: 1 can (15 oz) tomato sauce, 1 can (14.5 oz) crushed tomatoes, 1 tbsp brown sugar, 1 tbsp lemon juice or Worcestershire sauce
Instructions
1. Prep Cabbage: Core the cabbage head and place it into a large pot of boiling salted water for 3–5 minutes until leaves soften. Carefully peel off 12–14 intact outer leaves, trim the thick center vein on each leaf, and drain well.
2. Make Filling: Sauté the diced onion in olive oil until soft. In a bowl, mix ground meat, cooked rice, sautéed onion, garlic, egg, salt, pepper, and paprika until thoroughly combined.
3. Assemble Rolls: Place about 1/3 cup of filling onto the base of each cabbage leaf. Fold the bottom edge over the filling, tuck in the sides, and roll up tightly.
4. Bake: Mix tomato sauce, crushed tomatoes, brown sugar, and lemon juice. Spread 1 cup of sauce over the bottom of a 9×13-inch baking dish. Arrange cabbage rolls seam-side down in a single layer. Pour the remaining sauce over top. Cover tightly with foil and bake at 350°F (175°C) for 75 to 90 minutes until meat is fully cooked and cabbage is tender. Garnish with chopped parsley before serving.