Country Cabbage Rolls Straight From A Mennonite Kitchen

Bring a large pot of water to a gentle boil.
Remove the core from the cabbage and place the whole head into the boiling water.
As the outer leaves soften, carefully peel them off using tongs and place them on a towel to cool. Continue until you have about 12-14 leaves.
Step 2: Make the Filling
In a large bowl, mix the ground beef, cooked rice, onion, garlic, salt, pepper, paprika, thyme, and egg until well combined.
Step 3: Assemble the Cabbage Rolls
Lay a cabbage leaf flat and place about 2 tablespoons of filling near the base.
Roll the cabbage leaf like a burrito, tucking in the sides as you go.
Repeat with the remaining leaves and filling.
Step 4: Prepare the Tomato Sauce
In a saucepan, combine the crushed tomatoes, tomato sauce, tomato paste, beef broth, sugar, Worcestershire sauce, salt, and pepper.
Simmer over low heat for 10 minutes, stirring occasionally.
Step 5: Bake the Cabbage Rolls
Preheat the oven to 350°F (175°C).
Pour a thin layer of tomato sauce into the bottom of a baking dish.
Arrange the cabbage rolls seam-side down in the dish, then pour the remaining sauce over the top.
Cover with foil and bake for 1½ to 2 hours, until the cabbage is tender.
Step 6: Serve and Enjoy
Let the cabbage rolls rest for 10 minutes before serving. Serve with mashed potatoes, crusty bread, or a fresh salad for a complete meal.

Serving and Storage Tips