Ingredients
- 1 large head of cabbage
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme (optional)
- 1 tsp paprika
- 2 cups tomato sauce
- 1/4 cup ketchup (optional, for sweetness)
- 1 tbsp brown sugar (optional, for sweetness)
- 2 tbsp lemon juice or 1 tbsp vinegar
- 1 tbsp olive oil (for greasing)
Instructions
- Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully peel off the cabbage leaves one by one. Place them in the boiling water for about 2-3 minutes to soften. Remove the leaves and set aside to cool. Trim the thick veins from the leaves if necessary to make them more pliable.
- Prepare the filling: In a large bowl, combine the ground beef, cooked rice, chopped onion, egg, minced garlic, salt, pepper, thyme, and paprika. Mix until well combined.
- Stuff the cabbage rolls: Lay one cabbage leaf flat, and place a generous spoonful of the filling in the center. Fold in the sides of the leaf and roll it tightly to form a small bundle. Repeat with the remaining leaves and filling.
- Prepare the sauce: In a separate bowl, mix the tomato sauce, ketchup, brown sugar, and lemon juice (or vinegar). Adjust seasoning to taste.
- Cook the cabbage rolls: In a large pot or Dutch oven, layer the stuffed cabbage rolls, seam side down. Pour the prepared sauce over the rolls, ensuring they are well covered. Cover the pot with a lid and simmer on low heat for 1.5 to 2 hours, occasionally checking and adding a bit of water if the sauce starts to reduce too much.
- Serve: Once the cabbage rolls are tender and the flavors have melded together, carefully remove them from the pot. Serve hot with extra sauce on top.
Enjoy your homemade stuffed cabbage rolls!