Hearty Comfort: Classic Stuffed Cabbage Rolls

Bring a large pot of water to a boil. Core the cabbage and carefully place the whole head into the boiling water. Boil for 3–5 minutes, then gently peel off the softened outer leaves. Repeat until you have 10–12 leaves. Set aside to cool.

Make the Filling
In a bowl, combine ground meat, cooked rice, egg, chopped onion, garlic (if using), salt, pepper, and paprika. Mix until well incorporated.

Assemble the Rolls
Lay a cabbage leaf flat and add 2–3 tablespoons of filling near the base. Roll up tightly, folding in the sides as you go. Repeat with remaining leaves and filling.

Prepare the Sauce
In a saucepan, heat olive oil over medium heat. Add tomato sauce and sugar (if using). Simmer for 5–7 minutes, seasoning with salt and pepper to taste.

Cook the Rolls
Place the rolls seam-side down in a large pot or baking dish. Pour the tomato sauce over the top. Cover and simmer on low for 45 minutes on the stovetop or bake at 350°F (175°C) for 1 hour.

Serve
Garnish with fresh parsley and serve hot with crusty bread or mashed potatoes.

Serving and Storage Tips

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