Preparation Time: 30 minutes
Cooking Time: 1 hour 30 minutes
Total Time: 2 hours
Recipe Yield: 6-8 servings
Difficulty Level: Intermediate
Ingredients:
For the Cabbage Rolls:
- 1 large head of cabbage
- 1 pound ground beef
- 1/2 pound ground pork (optional, or use more beef)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
For the Sauce:
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 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.
- Submerge the cabbage head in the boiling water for about 3-5 minutes, or until the outer leaves are soft and pliable.
- Gently remove the softened leaves with tongs and set them aside to cool. Repeat until you have 12-14 large leaves. Pat the leaves dry with a paper towel.
- Make the Filling:
- In a large mixing bowl, combine the ground beef, ground pork (if using), cooked rice, chopped onion, minced garlic, egg, dried thyme, paprika, salt, and pepper. Mix well until all ingredients are evenly combined.
- Assemble the Cabbage Rolls:
- Place a cabbage leaf on a clean surface. Add about 2-3 tablespoons of the meat mixture to the center of the leaf.
- Fold the sides of the leaf over the filling, then roll it up from the stem end to the top, tucking in the sides as you go to create a neat roll. Repeat with the remaining leaves and filling.
- Prepare the Sauce:
- In a medium saucepan, combine the tomato sauce, diced tomatoes, brown sugar, lemon juice, Worcestershire sauce, salt, and pepper. Stir to combine and bring the sauce to a simmer over medium heat.
- Cook the Cabbage Rolls:
- Preheat your oven to 350°F (175°C). Spread a small amount of the sauce on the bottom of a large baking dish or Dutch oven.
- Arrange the cabbage rolls seam-side down in the dish, packing them tightly together. Pour the remaining sauce over the cabbage rolls, ensuring they are fully covered.
- Cover the dish with aluminum foil and bake in the preheated oven for 1 hour. After 1 hour, remove the foil and bake for an additional 20-30 minutes, or until the cabbage is tender and the meat is cooked through.
- Serve:
- Remove the cabbage rolls from the oven and let them cool for a few minutes before serving. Garnish with freshly chopped parsley if desired.
Enjoy these classic, hearty Stuffed Cabbage Rolls with a side of mashed potatoes or crusty bread!