Ingredients
Cabbage: 1 large head green cabbage
Filling: 1 lb ground beef, 1/2 lb ground pork, 1 cup cooked white rice, 1 small onion (diced), 2 cloves garlic (minced), 1 large egg, 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika
Sauce: 1 can (15 oz) tomato sauce, 1 can (14.5 oz) crushed tomatoes, 1 tbsp brown sugar, 1 tbsp lemon juice, 1/2 cup beef broth
Instructions
Prep Cabbage: Core the cabbage head and submerge it in a large pot of boiling water for 5–8 minutes until outer leaves soften. Peel off 12–14 large intact leaves; trim down the thick center vein on each leaf so it rolls easily.
Make Filling: In a large bowl, mix ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, and paprika until evenly combined.
Assemble: Lay a cabbage leaf flat, place about 1/3 cup of filling near the stem end, fold in the sides, and roll up tightly.
Simmer: Combine tomato sauce, crushed tomatoes, brown sugar, lemon juice, and beef broth in a small bowl. Spread 1/2 cup of sauce on the bottom of a large Dutch oven or baking dish. Arrange cabbage rolls seam-side down in layers. Pour remaining sauce over top.
Cook: Cover tightly and bake at 350°F (175°C) for 75 to 90 minutes until meat is fully cooked and cabbage is melt-in-your-mouth tender. Serves 6.