Ingredients
For the Rolls:
- 1 large head of green cabbage
- 1 lb ground beef (or half beef, half pork)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- Salt and pepper to taste
For the Sauce:
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 2 tbsp brown sugar
- 2 tbsp white vinegar or lemon juice
- 1 tsp paprika (optional)
- Salt and pepper to taste
Instructions
- Prepare the Cabbage:
- Bring a large pot of water to a boil.
- Core the cabbage and carefully remove leaves as they soften, boiling each leaf for 1–2 minutes until pliable. Drain and set aside.
- Make the Filling:
- In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, and pepper. Mix until just combined.
- Assemble the Rolls:
- Lay a cabbage leaf flat, place about 2–3 tablespoons of filling near the stem end.
- Fold in the sides and roll up tightly like a burrito.
- Repeat with remaining filling and cabbage leaves.
- Make the Sauce:
- In a bowl, mix crushed tomatoes, tomato sauce, brown sugar, vinegar, paprika, salt, and pepper.
- Cook:
- In a large pot or Dutch oven, spread a little sauce on the bottom.
- Layer the cabbage rolls seam-side down, then pour remaining sauce over the top.
- Cover and simmer on low for 1.5 to 2 hours (or bake at 350°F/175°C for the same amount of time).
Optional: Serve with sour cream and crusty bread!
Let me know if you want a keto, vegetarian, or slow-cooker version!