Preparing the Cabbage:
- Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole cabbage in the boiling water. Cook for about 5-7 minutes, or until the outer leaves are tender and can be easily peeled off. Remove the cabbage from the water and set aside to cool.
- Once cooled, carefully peel off 12-14 large leaves from the cabbage. Trim the thick center vein from each leaf to make them easier to roll.
Making the Filling:
- In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, thyme, oregano, basil, and parsley. Mix until well combined.
Assembling the Cabbage Rolls:
- Preheat the oven to 350°F (175°C).
- Place a spoonful of the beef and rice mixture onto the center of each cabbage leaf. Roll up the leaf, tucking in the sides as you go, to form a tight roll. Repeat with the remaining cabbage leaves and filling.
Making the Sauce:
- In a separate bowl, mix together the crushed tomatoes, beef broth, brown sugar, and Worcestershire sauce. Season with salt and pepper to taste.
Baking the Cabbage Rolls:
- Spread a thin layer of the sauce on the bottom of a large baking dish. Place the cabbage rolls seam side down in the dish.
- Pour the remaining sauce over the cabbage rolls, ensuring they are fully covered.
- Cover the baking dish with foil and bake in the preheated oven for 1 hour.
- After 1 hour, remove the foil and continue baking for an additional 15-20 minutes, or until the cabbage rolls are cooked through and the sauce is bubbly.
- Serve the stuffed cabbage rolls hot, garnished with additional chopped parsley if desired.
Enjoy your delicious stuffed cabbage rolls! They pair well with mashed potatoes or crusty bread.