Classic Stuffed Cabbage Rolls – Page 2

Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage into the boiling water for 2–3 minutes, until the outer leaves soften. Use tongs to remove softened leaves one at a time, placing them on a plate to cool. Repeat until you have about 12–14 usable leaves. Trim the thick rib from the base of each leaf to make rolling easier.

1. In a mixing bowl, combine the ground beef, cooked rice, chopped onion, beaten egg, minced garlic, paprika, thyme, salt, and pepper. Mix until well combined.

Place about 2–3 tablespoons of the meat mixture onto each cabbage leaf. Fold the sides of the leaf over the filling, then roll it up tightly like a burrito. Repeat until all the filling is used.

In a large mixing bowl, whisk together the crushed tomatoes, tomato sauce, brown sugar, apple cider vinegar, smoked paprika (if using), salt, and pepper.

Preheat your oven to 350°F (175°C) . Spread a thin layer of the tomato sauce on the bottom of a baking dish or Dutch oven. Arrange the stuffed cabbage rolls seam-side down in the dish, packing them snugly together. Pour the remaining sauce over the rolls, ensuring they’re fully covered.
Cover the dish with aluminum foil and bake for 1 1/2 to 2 hours , or until the cabbage is tender and the flavors have melded. Remove the foil during the last 15 minutes of baking to allow the sauce to thicken slightly.

Garnish with fresh parsley and serve with a dollop of sour cream if desired. Enjoy warm as a main dish or alongside mashed potatoes and crusty bread.