Delicious Stuffed Cabbage Rolls (Print version)

Tender cabbage leaves wrapped around a savory beef and rice filling, baked in tomato sauce until cozy and saucy.

# Ingredients:

For the cabbage and sauce

01 - 1 large green cabbage, about 2 1/2 lb (1.1 kg)
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 can (28 oz / 795 g) crushed tomatoes
06 - 1 can (15 oz / 425 g) tomato sauce
07 - 1/2 cup (120 ml) beef broth
08 - 1 tablespoon brown sugar
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon sweet paprika
11 - 1 teaspoon kosher salt
12 - 1/2 teaspoon black pepper

For the filling

13 - 3/4 lb (340 g) ground beef
14 - 1/2 lb (225 g) ground pork
15 - 1 1/2 cups (250 g) cooked white rice, cooled
16 - 1 large egg, lightly beaten
17 - 2 tablespoons chopped fresh parsley, plus more for serving
18 - 1 teaspoon kosher salt
19 - 1/2 teaspoon black pepper
20 - Sour cream, optional for serving

# Instructions:

01 - Bring a large pot of salted water to a simmer. Cut out the cabbage core, lower the cabbage into the water, and peel off leaves as they loosen. You need about 12 large leaves. Trim the thick rib from each leaf.
02 - Heat olive oil in a skillet over medium heat. Cook the onion for 4 minutes until soft, then add the garlic and cook for 30 seconds. Transfer half of this mixture to a bowl for the filling.
03 - To the skillet with the remaining onion mixture, add crushed tomatoes, tomato sauce, beef broth, brown sugar, vinegar, paprika, salt, and pepper. Simmer for 8 minutes, then spread 1 cup of sauce in a 9x13-inch baking dish.
04 - In the bowl with the cooled onion mixture, combine ground beef, ground pork, cooked rice, egg, parsley, salt, and pepper. Mix gently until just combined.
05 - Place about 1/3 cup filling near the base of each cabbage leaf. Fold the bottom over the filling, tuck in the sides, and roll snugly. Place seam side down in the sauced baking dish.
06 - Pour the remaining sauce over the cabbage rolls. Cover tightly with foil and bake at 350°F for 75 minutes, until the cabbage is tender and the filling reaches 160°F.
07 - Let the rolls rest for 10 minutes. Serve with extra sauce from the dish, chopped parsley, and sour cream if desired.

# Good to know:

01 - Use cooked rice, not raw rice, for a tender filling.
02 - The rolls can be assembled up to 24 hours before baking.
03 - Bake until the center of the filling reaches 160°F.

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