Step 1: Prepare the Cabbage
- Boil the Cabbage: Bring a large pot of water to a boil. Core the cabbage and carefully place it in the boiling water. Cook for about 5-8 minutes until the outer leaves are soft and pliable. Remove the cabbage from the water and carefully peel off 12-14 large, soft leaves. Set aside. If needed, return the cabbage to the pot for a few more minutes to soften additional leaves.
- Trim the Leaves: If the cabbage leaves have thick veins, carefully trim them with a knife to make rolling easier, but avoid cutting through the leaves.
Step 2: Make the Filling
- Prepare the Rice: Partially cook the rice by simmering it in water for about 5 minutes, then drain and set aside. It will finish cooking while the rolls bake.
- Mix the Filling: In a large bowl, combine the ground beef, ground pork (if using), partially cooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, paprika, and parsley. Mix everything together until well combined, but don’t overwork the meat.
Step 3: Assemble the Cabbage Rolls
- Fill the Leaves: Lay a cabbage leaf flat, and place about 2 tablespoons of the meat mixture near the stem end. Fold the sides of the leaf over the filling, then roll from the stem end to completely encase the filling. Repeat with the remaining cabbage leaves and filling.
Step 4: Make the Tomato Sauce
- Prepare the Sauce: In a medium saucepan, combine the tomato sauce, diced tomatoes, tomato paste, brown sugar, apple cider vinegar, salt, pepper, and paprika. Stir in water or broth to thin the sauce slightly. Bring the sauce to a simmer and let it cook for about 5 minutes.
Step 5: Bake the Cabbage Rolls
- Arrange the Rolls: Preheat your oven to 350°F (175°C). In a large baking dish or Dutch oven, spread a thin layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls seam-side down in the dish.
- Cover with Sauce: Pour the remaining tomato sauce over the cabbage rolls, making sure they are mostly covered in the sauce. Cover the dish tightly with foil or a lid.
- Bake: Bake in the preheated oven for 1 ½ to 2 hours, or until the cabbage is tender and the filling is cooked through. Baste the rolls with the sauce halfway through cooking to keep them moist.
Step 6: Serve
- Garnish and Serve: Once the cabbage rolls are done, let them rest for about 10 minutes before serving. Garnish with fresh parsley if desired. Serve hot with extra sauce spooned over the top.
Tips for Success
- Cabbage Alternatives: If you’re in a hurry or don’t want to boil the cabbage, freeze the whole head of cabbage overnight. When thawed, the leaves will be soft and pliable without boiling.
- Filling Variations: Feel free to adjust the filling by adding cooked bacon, sausage, or even quinoa for a twist.
- Make Ahead: You can prepare the stuffed cabbage rolls a day ahead and store them in the refrigerator. Just add the sauce before baking.
- Freezing: These cabbage rolls freeze well! Freeze them in an airtight container with the sauce for up to 3 months. Thaw and reheat in the oven.
Conclusion
Old-fashioned stuffed cabbage rolls are a comforting classic, packed with flavor and tradition. Whether served for a family dinner or shared with guests, these rolls will warm both hearts and stomachs. Enjoy this timeless dish with a side of mashed potatoes or crusty bread, and savor the rich flavors of home cooking at its best!