Delicious Stuffed Cabbage Rolls Recipe

Bring a large pot of water to a boil. Carefully remove the cabbage leaves by cutting out the core, making it easier to separate the leaves. Gently peel off about 12 large leaves, being careful not to tear them. Boil the leaves for about 2-3 minutes until they’re soft and pliable. Drain and set aside to cool.

Make the Filling:

In a large bowl, combine the ground meat, cooked rice, chopped onion, egg, minced garlic, oregano, thyme, salt, and pepper. Mix well until everything is evenly combined.

Assemble the Cabbage Rolls:

Place one cabbage leaf on a flat surface. Trim any thick veins from the base of the leaf to make rolling easier. Spoon about 2-3 tablespoons of the filling mixture onto the center of the leaf. Roll it up tightly, folding in the sides as you go to seal the filling inside. Repeat with the remaining cabbage leaves and filling.

Prepare the Sauce:

In a separate bowl, combine the tomato sauce, diced tomatoes, brown sugar, lemon juice (or vinegar), paprika, salt, and pepper. Stir to mix and taste for seasoning. Adjust salt, pepper, or sugar to your preference.

Cook the Cabbage Rolls:

In a large pot or Dutch oven, arrange the stuffed cabbage rolls in layers, placing the seam side down to prevent them from unraveling. Pour the sauce over the rolls, ensuring they’re covered. Bring to a gentle simmer over medium heat, then cover and cook for about 1-1.5 hours, stirring occasionally, until the rolls are tender and the flavors have melded together.

Serve:

Once the cabbage rolls are cooked through, carefully remove them from the pot and serve hot with some of the tomato sauce spooned over the top.

Serving and Storage Tips:

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