Old Fashioned Stuffed Cabbage Rolls

Directions

• Prepare the Cabbage Leaves:
  Bring a large pot of salted water to a boil. Remove the core from the cabbage and carefully place the whole head into the boiling water. Boil for 5–6 minutes, then gently peel off softened leaves using tongs. Continue until you have about 12–14 large leaves. Set them aside to cool slightly. Trim the thick vein at the base of each leaf for easier rolling.
• Make the Filling:
  In a large bowl, combine the ground beef, cooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and parsley. Mix until evenly combined but do not overmix to keep the filling tender.
• Prepare the Tomato Sauce:
  In a medium saucepan, heat olive oil or butter over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant and softened. Stir in tomato sauce, tomato paste, sugar, basil, oregano, salt, pepper, and water (or broth). Simmer for 10 minutes, then set aside.
• Assemble the Rolls:
  Place a cabbage leaf flat on a clean surface. Spoon about 2 tablespoons of filling near the base of the leaf. Fold the sides over the filling and roll tightly, like a burrito, tucking in the edges as you go. Repeat with remaining leaves and filling.
• Layer and Add Sauce:
  Spread a small amount of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the rolls, ensuring they’re fully covered.
• Bake the Rolls:
  Cover the dish tightly with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 hour 15 minutes. Remove the foil and bake uncovered for another 10–15 minutes to thicken the sauce and slightly caramelize the top.
• Serve:
  Let the cabbage rolls rest for 5–10 minutes before serving. Spoon extra sauce from the pan over the top, garnish with parsley, and serve with mashed potatoes or crusty bread for a hearty, old-fashioned meal.