1. Prepare the Cabbage:
Bring a large pot of water to a boil. Carefully remove the core from the cabbage using a sharp knife. Place the whole cabbage into the boiling water. As the cabbage leaves begin to soften, use tongs to gently peel off each leaf and transfer them to a plate. Continue until you have about 12 large leaves. Set aside to cool.
2. Prepare the Filling:
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, beaten egg, salt, black pepper, and paprika. Mix until all the ingredients are thoroughly combined. The filling should be moist and hold together when pressed.
3. Assemble the Cabbage Rolls:
Lay a cabbage leaf flat on a clean surface. Place about 2 tablespoons of the filling in the center of the leaf. Fold in the sides of the leaf, then roll it up from the stem end, tucking in the sides as you go, to completely enclose the filling. Place the roll seam-side down in a large baking dish or Dutch oven. Repeat with the remaining cabbage leaves and filling.
4. Prepare the Tomato Sauce:Nostalgic Baking Experience
In a medium bowl, combine the tomato sauce, diced tomatoes (with their juice), brown sugar, lemon juice, and Worcestershire sauce. Stir until well mixed.
5. Cook the Cabbage Rolls:
Pour the tomato sauce mixture evenly over the cabbage rolls in the baking dish. Cover the dish with aluminum foil or a lid and bake in a preheated oven at 350°F (175°C) for 1 1/2 to 2 hours, or until the cabbage is tender and the filling is cooked through. The rolls should be tender, and the flavors well melded.
6. Serve:
Once the cabbage rolls are cooked, remove them from the oven. Let them cool for a few minutes before serving. Serve the cabbage rolls hot, with plenty of the tomato sauce spooned over the top.
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