Stuffed Cabbage Rolls

Ingredients for Stuffed Cabbage Rolls

For the cabbage and filling

• 1 large head green cabbage

• 1 lb ground beef

• 1/2 lb ground pork or pork sausage (optional but flavorful)​

• 1 cup cooked white rice, cooled​

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 large egg, lightly beaten​

• 2 tbsp fresh parsley, chopped (or 1 tsp dried)

• 1 tsp paprika (sweet or smoked)​

• 1 1/2 tsp salt and 1 tsp black pepper

For the tomato sauce

• 1 can (15 oz) tomato sauce

• 1 can (14.5 oz) diced or crushed tomatoes, with juices​

• 2 tbsp brown sugar

• 2 tbsp white vinegar or lemon juice

• 1 tbsp Worcestershire sauce

• 1/2 tsp salt and 1/4 tsp pepper​

Prep the Cabbage Leaves

1. Bring a large pot of salted water to a boil. Core the cabbage and carefully lower it into the pot.

2. Simmer 5–8 minutes, peeling off outer leaves with tongs as they soften; set leaves on a towel to drain.​

3. When you have 12–16 large, pliable leaves, cool slightly and trim the thick vein at the base of each leaf with a knife to make rolling easier.​

Mix the Meat and Rice Filling

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