Green cabbage: 1 large head, about 12 leaves needed
Ground beef: 1 lb (450g)
Ground pork: 1/2 lb (225g) (optional, you can use all beef if preferred)
Cooked rice: 1 cup
Onion: 1 medium, finely chopped
Garlic: 2 cloves, minced
Egg: 1, beaten
Salt: 1 teaspoon
Pepper: 1/2 teaspoon
Paprika: 1 teaspoon (optional for added flavor)
For the Sauce:
Canned tomato sauce: 2 cups (480ml)
Tomato paste: 2 tablespoons
Water or beef broth: 1 cup (240ml)
Brown sugar: 2 tablespoons (adjust to taste)
Lemon juice: 1 tablespoon (adjust to taste)
Worcestershire sauce: 1 teaspoon
Salt and pepper: to taste
Instructions
Prepare the Cabbage:
Bring a large pot of salted water to a boil. Core the cabbage and gently peel off about 12 leaves. Blanch the cabbage leaves in the boiling water for about 2-3 minutes or until softened. Drain and set aside to cool.
Make the Filling:
In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until well combined but do not overmix.
Fill the Cabbage Leaves:
Take a cabbage leaf and place a portion of the filling (about 1/4 cup) on the center. Fold in the sides and roll up the leaf to enclose the filling. Repeat with the remaining leaves and filling.
Prepare the Sauce:
In a saucepan, mix together the tomato sauce, tomato paste, water or beef broth, brown sugar, lemon juice, Worcestershire sauce, salt, and pepper. Bring to a simmer, stirring until well combined.
Layer the Cabbage Rolls and Sauce:
Place a layer of the sauce on the bottom of a large pot or Dutch oven. Arrange the stuffed cabbage rolls seam-side down in the pot. Pour the remaining sauce over the top of the cabbage rolls.
Cook:
Cover and simmer on low heat for about 1 to 1.5 hours, or until the meat is cooked through and the cabbage is tender.
Serve:
Carefully remove the cabbage rolls from the pot and serve with additional sauce spooned over the top.
