Ingredients
Filling & Wrapping:
1 large head green cabbage (boiled whole to soften leaves)
1 lb ground beef or ground pork (or a mix)
1 cup cooked white rice
1 small yellow onion, finely diced
2 cloves garlic, minced
1 egg
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano or Italian seasoning
Tomato Sauce:
1 container (24 oz) marinara or crushed tomato sauce
1 tbsp tomato paste
1 tbsp brown sugar or honey (to balance acidity)
1 tbsp apple cider vinegar
Instructions
1. Prep the Cabbage: Core the cabbage head and place it in a large pot of boiling salted water for 6–8 minutes until pliable. Carefully peel off 12–14 intact outer leaves, pat dry, and trim any thick ribs flat with a knife.
2. Mix the Filling: In a large bowl, combine the ground meat, cooked rice, diced onion, garlic, egg, salt, pepper, and herbs until well mixed.
3. Assemble the Rolls: Place 3–4 tablespoons of filling near the stem end of each cabbage leaf. Fold the sides in and roll tightly, seam-side down.
4. Bake: Spread a thin layer of tomato sauce on the bottom of a 9×13-inch baking dish. Arrange the cabbage rolls tightly seam-side down. Mix the remaining tomato sauce with tomato paste, brown sugar, and vinegar, then pour evenly over the rolls.
5. Cook: Cover tightly with foil and bake at 350°F (175°C) for 60 to 75 minutes, until the cabbage is tender and the meat is cooked through. Serve hot.