Stuffed Cabbage Rolls Recipe: A Comforting, Savory Classic

Bring a large pot of water to a boil. Cut the core out of the cabbage and carefully peel off the cabbage leaves, keeping them whole.
Place the cabbage leaves in the boiling water and blanch them for about 2-3 minutes, or until softened.
Drain and set aside to cool. If you have large leaves, you can cut the thick veins to make them easier to roll.
2. Make the Filling:
In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, thyme, oregano, salt, and pepper.
Mix well until all ingredients are evenly combined.
3. Assemble the Cabbage Rolls:
Take one cabbage leaf at a time and place a spoonful of the filling in the center of the leaf.
Fold in the sides of the cabbage leaf and roll it up tightly, making sure the filling is secured inside. Repeat this step for the remaining leaves and filling.
4. Prepare the Tomato Sauce:
In a large saucepan or Dutch oven, combine the tomato sauce, diced tomatoes, brown sugar, vinegar, paprika, salt, and pepper. Stir until well mixed and bring to a simmer over medium heat.
5. Cook the Stuffed Cabbage Rolls:
In a large pot or Dutch oven, layer the bottom with a few cabbage leaves (to prevent the rolls from sticking).
Place the stuffed cabbage rolls seam-side down in the pot, stacking them in layers if necessary.
Pour the tomato sauce over the cabbage rolls, covering them completely.
Bring to a simmer and cover the pot. Let it cook on low heat for 1-1.5 hours, or until the cabbage is tender and the filling is fully cooked.
6. Serve:
Carefully remove the cabbage rolls from the pot and transfer them to a serving platter.
Spoon the tomato sauce over the top and garnish with fresh parsley if desired.
Serve hot with crusty bread or mashed potatoes for a complete meal.
Serving and Storage Tips: