Tips for Success
Use a sharp knife to remove the cabbage core before boiling
Let the cabbage leaves cool before filling
Tuck the sides of the leaves in tightly when rolling
Use cooked rice for better texture in the filling
Ingredients
1 large head green cabbage
1 pound ground beef
½ pound ground pork
1 cup cooked white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
Salt and pepper to taste
2 cups tomato sauce
1 tablespoon tomato paste
1 teaspoon sugar
1 teaspoon vinegar or lemon juice
½ cup water or beef broth
Directions
Preheat oven to 350°F.
Bring a large pot of water to a boil. Core the cabbage and gently peel off leaves as they soften. Continue boiling and peeling until you have 10–12 large leaves. Set aside to cool.
In a bowl, combine ground beef, ground pork, cooked rice, onion, garlic, egg, salt, and pepper. Mix until well blended.
Lay a cabbage leaf flat, add 2–3 tablespoons of the meat mixture to the center, fold in the sides, and roll up tightly like a burrito. Repeat with remaining leaves and filling.
In a saucepan, combine tomato sauce, tomato paste, sugar, vinegar, and water. Simmer for 10 minutes.
Spread a little sauce on the bottom of a baking dish. Arrange cabbage rolls seam-side down. Pour remaining sauce over the top.
Cover with foil and bake for 1½ hours. Remove foil and bake an additional 15 minutes if desired.
Serve hot with extra sauce spooned over the top.
Additional Tips or Variations
Use ground turkey or chicken for a leaner version
Add chopped mushrooms or bell peppers to the filling for more flavor
Try using sauerkraut in the sauce for a tangy twist
Top with sour cream when serving for extra richness