Stuffed Cabbage Rolls

Ingredients

1 large head of green cabbage

1 lb ground beef or pork (or a mix)

1 cup cooked rice

1 small onion, finely chopped

2 cloves garlic, minced

1 egg

1 tsp paprika

1 tsp salt

½ tsp black pepper

1 tsp dried thyme or parsley

For the Sauce

1 can (15 oz) crushed tomatoes

½ cup tomato sauce

1 tbsp tomato paste

1 cup beef or vegetable broth

1 tbsp Worcestershire sauce

1 tsp sugar (optional)

Instructions

Bring a large pot of salted water to a boil. Core the cabbage and carefully remove the leaves. Blanch them in the boiling water for 2–3 minutes until softened, then drain and set aside.

In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, paprika, salt, pepper, and thyme. Mix well until evenly blended.

Place about 2 tablespoons of the filling in the center of each cabbage leaf, fold in the sides, and roll tightly.

In a large skillet or pot, mix crushed tomatoes, tomato sauce, paste, broth, Worcestershire sauce, and sugar. Bring to a simmer. Nestle the cabbage rolls seam-side down into the sauce. Cover and simmer gently for 1 hour, or bake covered at 350°F (175°C) for 1½ hours.

Serve warm with a spoonful of the rich tomato sauce on top.