Stuffed Cabbage Rolls

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1. Prepare the Cabbage Leaves

  1. Bring a large pot of salted water to a boil.

  2. Carefully remove the core of the cabbage with a sharp knife.

  3. Place the whole cabbage head in the boiling water for 2–3 minutes, then peel off the softened outer leaves.

  4. Repeat until you have 10–12 large leaves.

  5. Trim the thick vein at the base of each leaf for easier rolling.

2. Make the Filling

  1. In a large bowl, combine ground beef, rice, onion, garlic, egg, salt, pepper, and paprika.

  2. Mix gently until just combined (do not overmix).

3. Make the Tomato Sauce

  1. In a saucepan, melt butter over medium heat.

  2. Add onion and cook until soft and translucent.

  3. Stir in garlic, tomato sauce, diced tomatoes, tomato paste, brown sugar, vinegar, Worcestershire, salt, and pepper.

  4. Simmer for 10 minutes, stirring occasionally.

4. Assemble the Rolls

  1. Place a cabbage leaf flat on a cutting board.

  2. Spoon about ¼ cup of filling onto the center of the leaf.

  3. Fold the sides over and roll tightly, tucking in the edges to seal.

  4. Repeat with remaining leaves and filling.

5. Cook the Cabbage Rolls

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