Delicious Stuffed Cabbage Rolls
Start by preparing the cabbage leaves. Bring a large pot of water to a boil and carefully remove the cabbage leaves.
one at a time, blanching them until they are soft and pliable. Set the cabbage leaves aside to cool. Be sure to trim any thick veins from the center of the leaves to make them easier to roll.
Next, prepare the filling. In a large bowl, combine the ground beef, ground pork, cooked rice, finely chopped onion, minced garlic, and egg.
Season the mixture with salt, pepper, and paprika. Use your hands or a spoon to mix the ingredients together until well combined.
Now, it’s time to assemble the cabbage rolls. Take one cabbage leaf and place about 2-3 tablespoons of the filling in the center.
Carefully fold in the sides of the leaf and then roll it tightly from the bottom to the top, ensuring the filling stays securely inside. Repeat this process with the remaining cabbage leaves and filling.
For the cooking sauce, mix the tomato sauce, beef broth, lemon juice, and brown sugar in a bowl. Stir the mixture to combine the flavors and create a tangy, savory base for the rolls to cook in.
Next, prepare a large pot or Dutch oven for cooking. Place a small layer of the sauce on the bottom of the pot. Arrange the cabbage rolls in a single layer, stacking them if necessary.
Once the rolls are arranged, pour the remaining sauce over the top, making sure the rolls are mostly covered.
Bring the sauce to a simmer over medium heat. Cover the pot with a lid and let the cabbage rolls cook for about 1 to 1.5 hours, or until the meat is cooked through and the cabbage is tender.
Once cooked, remove the pot from the heat and allow the cabbage rolls to rest for a few minutes before serving. This allows the flavors to settle and ensures the rolls are easier to handle.
How to make
