Ingredients
Cabbage & Filling
1 large head green cabbage: Core removed
1.5 lbs ground meat: (Combination of beef and pork or ground turkey)
1 large egg
1 small yellow onion: Finely diced
1/2 cup cooked white rice: (Optional, for classic texture)
2 cloves garlic: Minced
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 or honey (to balance acidity)
1 tbsp lemon juice or apple cider vinegar
1 tsp Worcestershire sauce
Preparation
1. Boil the Cabbage: Bring a large pot of salted water to a boil. Submerge the cored cabbage head for 5–8 minutes until outer leaves soften. Remove cabbage and gently peel off 12–14 whole leaves. Trim down the thick center vein on each leaf so it rolls easily.
2. Mix the Filling: In a large bowl, combine the ground meat, egg, diced onion, cooked rice (if using), garlic, salt, pepper, and paprika. Mix thoroughly.
3. Assemble Rolls: Place 2–3 tablespoons of the meat mixture near the stem end of each cabbage leaf. Fold the sides inward over the filling, then roll tightly from bottom to top.
4. Make the Sauce: In a bowl, whisk together tomato sauce, crushed tomatoes, brown sugar, lemon juice, and Worcestershire sauce.
5. Bake: Spread 1/2 cup of tomato sauce over the bottom of a 9×13-inch baking dish. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce evenly over the rolls.
6. Cook: Cover tightly with aluminum foil and bake at 350°F (175°C) for 1 hour and 15 minutes until the meat is fully cooked and the cabbage is melt-in-your-mouth tender. Serve hot with a spoonful of sour cream if desired.