For the cabbage rolls
1 large green cabbage
1 lb (450 g) ground beef
½ lb (225 g) ground pork, optional
1 cup cooked white rice
1 medium onion, finely chopped
3 cloves garlic, minced
1 large egg
2 tablespoons chopped fresh parsley
1 teaspoon paprika
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon dried thyme
1 tablespoon olive oil
For the rich tomato sauce
2 tablespoons butter or olive oil
1 small onion, finely diced
2 cloves garlic, minced
2 cups (480 ml) tomato sauce
1 can (14 oz/400 g) crushed or diced tomatoes
2 tablespoons tomato paste
1 cup (240 ml) beef or chicken broth
1 tablespoon brown sugar, optional
1 teaspoon paprika
1 teaspoon dried oregano
Salt and black pepper to taste
Instructions
Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully remove the cabbage core and lower the whole cabbage into the water. As the outer leaves soften, gently peel them away with tongs. Continue until you have about 12–16 large leaves.
Transfer the leaves to a plate and let them cool. Trim the thick center rib from each leaf so it rolls easily without tearing.
Make the filling: Heat the olive oil in a skillet and sauté the chopped onion for 3–4 minutes. Add the garlic and cook for another 30 seconds. Allow to cool slightly.
In a large bowl, combine the ground beef, pork, cooked rice, sautéed onion and garlic, egg, parsley, paprika, thyme, salt, and pepper. Mix gently until combined. Avoid overmixing so the filling stays tender.
Prepare the sauce: Melt the butter in a saucepan. Add the onion and cook until softened. Stir in the garlic, followed by the tomato sauce, crushed tomatoes, tomato paste, broth, brown sugar, paprika, oregano, salt, and pepper. Simmer for about 10 minutes.
Roll the cabbage: Place one cabbage leaf on your work surface. Put approximately ¼ cup of filling near the stem end. Fold the sides inward, then roll tightly like a burrito. Repeat with the remaining leaves and filling.
Heat the oven to 350°F (175°C). Spread a layer of tomato sauce over the bottom of a large baking dish.
Arrange the cabbage rolls seam-side down in the dish. Pack them fairly close together so they stay rolled while baking.
Pour the remaining tomato sauce generously over the rolls. Cover tightly with foil.
Bake for 1 hour 15 minutes. Remove the foil and continue baking for another 15–25 minutes, until the cabbage is extremely tender, the filling is fully cooked, and the tops develop those delicious caramelized golden edges.
Let the cabbage rolls rest for about 10 minutes before serving. Spoon plenty of the thick tomato sauce over each portion and sprinkle with fresh parsley.
Tip: These taste even better the next day because the cabbage and filling have more time to absorb the tomato sauce. Serve with mashed potatoes, crusty bread, or a spoonful of sour cream.
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