Stuffed Cabbage Rolls
Ingredients
For the cabbage rolls
1 large green cabbage
1 lb (450g) ground beef
1/2 lb (225g) ground pork (optional, but adds flavor)
1 cup cooked rice
1 small onion, finely diced
2 cloves garlic, minced
1 egg
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
For the sauce
1 can (15 oz) tomato sauce
1 can (14 oz) diced tomatoes
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp garlic powder
Salt and pepper to taste
Instructions
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole cabbage into the boiling water for 2–3 minutes. Peel off softened leaves as they loosen. Set aside about 12 large leaves.
In a bowl, mix together the ground beef, pork, cooked rice, onion, garlic, egg, salt, pepper, and paprika.
Place about 2–3 tablespoons of filling near the base of each cabbage leaf. Fold in the sides and roll tightly like a burrito.
In a baking dish or Dutch oven, spread a little sauce on the bottom. Arrange cabbage rolls seam-side down.
Mix all sauce ingredients together and pour over the rolls.
Cover with foil or a lid and bake at 350°F (175°C) for about 1 hour 15 minutes until tender and bubbly.
Optional Add-Ins
Shredded cheese on top for the last 10 minutes
Chopped bacon mixed into the filling
A pinch of red pepper flakes for heat
