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Here's my trick for making sure my husband's in a good mood – he really enjoys it.
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Directions
1. Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water.
2. Boil for about 2-3 minutes until the outer leaves are tender. Remove leaves and set aside to cool. Repeat until all large, tender leaves are removed.
3. In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, and paprika. Mix until well blended.
4. Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold in sides and roll up, securing with a toothpick if necessary.
5. In a separate bowl, combine tomato sauce, diced tomatoes with juice, brown sugar, lemon juice, and Worcestershire sauce. Mix well.
6. Pour a small amount of the sauce mixture into the bottom of a large baking dish. Arrange cabbage rolls seam side down over the sauce.
7. Pour remaining sauce over the cabbage rolls, ensuring they are well covered.
8. Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 1.5 hours, until the cabbage is tender and the filling is cooked through.
9. Remove from oven and let rest for 10 minutes before serving.
Variations & Tips
For a vegetarian version, substitute the meat with a mixture of finely chopped mushrooms, carrots, and zucchini. You can also use turkey or chicken instead of beef and pork for a lighter option. For an extra touch of flavor, add a teaspoon of dill or parsley to the meat mixture. If you prefer a spicier kick, a pinch of red pepper flakes in the sauce can do wonders.
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg, beaten
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
1 tablespoon brown sugar
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
Directions
1. Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water.
2. Boil for about 2-3 minutes until the outer leaves are tender. Remove leaves and set aside to cool. Repeat until all large, tender leaves are removed.
3. In a large bowl, combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, and paprika. Mix until well blended.
4. Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold in sides and roll up, securing with a toothpick if necessary.
5. In a separate bowl, combine tomato sauce, diced tomatoes with juice, brown sugar, lemon juice, and Worcestershire sauce. Mix well.
6. Pour a small amount of the sauce mixture into the bottom of a large baking dish. Arrange cabbage rolls seam side down over the sauce.
7. Pour remaining sauce over the cabbage rolls, ensuring they are well covered.
8. Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for 1.5 hours, until the cabbage is tender and the filling is cooked through.
9. Remove from oven and let rest for 10 minutes before serving.
Variations & Tips
For a vegetarian version, substitute the meat with a mixture of finely chopped mushrooms, carrots, and zucchini. You can also use turkey or chicken instead of beef and pork for a lighter option. For an extra touch of flavor, add a teaspoon of dill or parsley to the meat mixture. If you prefer a spicier kick, a pinch of red pepper flakes in the sauce can do wonders.
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