Cabbage Rolls – Don’t LOSE this recipe

Ingredients:

• 1 large cabbage head
• 1 pound of ground beef (or a mix of beef and pork)
• 1 cup of cooked rice
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 1 egg
• Salt and pepper to taste
• 1 can (15 oz) of tomato sauce
• 1 can (14.5 oz) of diced tomatoes
• 1 tablespoon of Worcestershire sauce
• 1 tablespoon of brown sugar
• 1 teaspoon of paprika
• 1 teaspoon of dried thyme
• Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Cabbage:

• Core the cabbage and carefully separate the leaves.
• In a large pot of salted water, boil the cabbage leaves for 2-3 minutes until they soften. Drain and let them cool.

Make the Filling:

• In a large bowl, mix together the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, and pepper until well combined.

Assemble the Rolls:

• Lay a cabbage leaf flat, place about 2 tablespoons of the meat mixture in the center, fold the sides over, and roll it up tightly. Repeat with the remaining filling.

Prepare the Sauce:

• In a saucepan, mix together the tomato sauce, diced tomatoes, Worcestershire sauce, brown sugar, paprika, and thyme. Simmer on low heat for about 10 minutes.

Cook the Cabbage Rolls:

• Preheat the oven to 350°F (175°C).
• Arrange the cabbage rolls in a baking dish, seam side down. Pour the tomato sauce over the rolls, making sure they are fully covered.
• Cover the dish with foil and bake for 1.5 to 2 hours, until the rolls are tender and thoroughly cooked.

Serve:

• Garnish with freshly chopped parsley and serve hot.