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Instructions
1. Prepare the Cabbage Leaves:
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Bring a large pot of water to a boil.
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Carefully remove the core from the cabbage using a paring knife. Place the whole head of cabbage into the boiling water.
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As the outer leaves soften and become pliable (after 2-3 minutes), use tongs to gently peel them off. Place the blanched leaves on a tray to cool. Repeat until you have 12 large, soft leaves.
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Once cool enough to handle, use a small knife to carefully shave down the thick, tough vein at the bottom of each leaf. This makes them much easier to roll.
2. Make the Filling:
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In a large mixing bowl, combine the ground beef, ground pork (if using), cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix gently with your hands or a fork until just combined; avoid overmixing.
3. Assemble the Rolls:
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Lay a prepared cabbage leaf flat on a cutting board. Place 2-3 tablespoons of the meat mixture near the bottom (stem) end of the leaf.
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Fold the bottom end up over the filling, then fold in the sides, and roll tightly away from you to form a neat bundle, like a burrito. Repeat with the remaining leaves and filling.
4. Prepare the Sauce & Bake:
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Preheat your oven to 350°F (175°C).
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In a medium bowl, whisk together the tomato sauce, diced tomatoes (with their juices), brown sugar, lemon juice, Worcestershire sauce, and beef broth (if using).
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Spread a thin layer of the sauce on the bottom of a 9×13 inch baking dish.
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Arrange the cabbage rolls seam-side down in the dish, packing them snugly in a single layer.
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Pour the remaining sauce evenly over the top of the rolls.
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Cover the dish tightly with aluminum foil.
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Bake for 1½ to 2 hours, or until the cabbage is very tender and the filling is cooked through.
Serve hot, spooning the extra sauce from the dish over each roll.
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