Ingredients:
For the Cabbage Rolls:
1 large head of green cabbage
1 pound ground beef
½ pound ground pork
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
For the Tomato Sauce:
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tablespoon tomato paste
1 tablespoon brown sugar
1 tablespoon vinegar (white or apple cider)
1 teaspoon salt
½ teaspoon pepper
1 teaspoon dried basil or oregano
Instructions:
Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for 5–7 minutes, until the leaves are pliable. Remove and let cool. Gently separate about 10–12 large leaves.
Make the Filling: In a bowl, combine ground beef, ground pork, rice, onion, garlic, egg, salt, pepper, and paprika. Mix until well blended.
Assemble the Rolls: Place about ¼ cup of filling in the center of each cabbage leaf. Fold the sides over and roll up tightly, tucking in the ends to secure.
Prepare the Sauce: In a saucepan, heat olive oil over medium heat. Add onion and garlic and sauté until soft. Stir in crushed tomatoes, tomato paste, brown sugar, vinegar, salt, pepper, and herbs. Simmer for 10 minutes.
Cook the Rolls: Preheat oven to 350°F (175°C). Spread a little sauce on the bottom of a baking dish, arrange the cabbage rolls seam-side down, and pour the remaining sauce over the top. Cover tightly with foil and bake for 1½ hours, until the rolls are tender and the sauce is rich.
Serve hot with extra sauce spooned over each roll.
Tender cabbage leaves stuffed with a savory meat and rice filling, baked slowly in a tangy tomato sauce — a comforting old-world classic that warms the soul.