IngredientsFor the cabbage rolls1 large green cabbage1 lb (450 g) ground beef½ lb (225 g) ground pork, optional1 cup cooked white rice1 medium onion, finely chopped3 cloves garlic, minced1 large egg2 tablespoons chopped fresh parsley1 teaspoon paprika1 teaspoon salt½ teaspoon black pepper½ teaspoon dried thyme1 tablespoon olive oilFor the rich tomato sauce2 tablespoons butter or olive oil1 small onion, finely diced2 cloves garlic, minced2 cups (480 ml) tomato sauce1 can (14 oz/400 g) crushed or diced tomatoes2 tablespoons tomato paste1 cup (240 ml) beef or chicken broth1 tablespoon brown sugar, optional1 teaspoon paprika1 teaspoon dried oreganoSalt and black pepper to tasteInstructionsPrepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the cabbage core and lower the whole cabbage into the water. As the outer leaves soften, gently peel them away with tongs. Continue until you have about 12–16 large leaves.Transfer the leaves to a plate and let them cool. Trim the thick center rib from each leaf so it rolls easily without tearing.Make the filling: Heat the olive oil in a skillet and sauté the chopped onion for 3–4 minutes. Add the garlic and cook for another 30 seconds. Allow to cool slightly.In a large bowl, combine the ground beef, pork, cooked rice, sautéed onion and garlic, egg, parsley, paprika, thyme, salt, and pepper. Mix gently until combined. Avoid overmixing so the filling stays tender.Prepare the sauce: Melt the butter in a saucepan. Add the onion and cook until softened. Stir in the garlic, followed by the tomato sauce, crushed tomatoes, tomato paste, broth, brown sugar, paprika, oregano, salt, and pepper. Simmer for about 10 minutes.Roll the cabbage: Place one cabbage leaf on your work surface. Put approximately ¼ cup of filling near the stem end. Fold the sides inward, then roll tightly like a burrito. Repeat with the remaining leaves and filling.Heat the oven to 350°F (175°C). Spread a layer of tomato sauce over the bottom of a large baking dish.Arrange the cabbage rolls seam-side down in the dish. Pack them fairly close together so they stay rolled while baking.Pour the remaining tomato sauce generously over the rolls. Cover tightly with foil.Bake for 1 hour 15 minutes. Remove the foil and continue baking for another 15–25 minutes, until the cabbage is extremely tender, the filling is fully cooked, and the tops develop those delicious caramelized golden edges.Let the cabbage rolls rest for about 10 minutes before serving. Spoon plenty of the thick tomato sauce over each portion and sprinkle with fresh parsley.Tip: These taste even better the next day because the cabbage and filling have more time to absorb the tomato sauce. Serve with mashed potatoes, crusty bread, or a spoonful of sour cream.
Classic Stuffed Cabbage Rolls in Rich Tomato Sauce
