Old-fashioned stuffed cabbage rolls:
Ingredients
For the Cabbage Rolls:
1 large head of cabbage
1 pound ground beef or a mix of beef and pork
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon salt
teaspoon pepper
1 teaspoon paprika
1 egg, beaten
For the Sauce:
1 can 15 oz tomato sauce
1 can 14.5 oz diced tomatoes with juice
2 tablespoons brown sugar
1 tablespoon vinegar white or apple cider
1 teaspoon Worcestershire sauce
Salt and pepper to taste
Instructions
Prepare the Cabbage:
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the head in the boiling water for about 2-3 minutes, or until the leaves start to soften. Remove the cabbage and let it cool. Carefully peel off the leaves.
Make the Filling:
In a large bowl, combine the ground meat, cooked rice, chopped onion, garlic, salt, pepper, paprika, and beaten egg. Mix well until fully combined.
Assemble the Rolls:
Take a cabbage leaf, place about 2-3 tablespoons of the filling at the base of the leaf, fold in the sides, and roll it up tightly. Repeat with the remaining leaves and filling.
Prepare the Sauce:
In a large mixing bowl, combine the tomato sauce, diced tomatoes, brown sugar, vinegar, Worcestershire sauce, and season with salt and pepper.
Cook the Rolls:
In a large pot or Dutch oven, spread a layer of the sauce on the bottom. Place the cabbage rolls seam side down in a single layer. Pour the remaining sauce over the rolls. Cover the pot and simmer on low heat for about 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.
Serve:
Serve hot, garnished with fresh parsley if desired. Enjoy your hearty, comforting cabbage rolls!
Feel free to customize the filling or sauce to your taste!