Stuffed Cabbage Rolls

Ingredients

• 1 large head of green cabbage
• 1 pound ground beef
• 1 cup cooked rice
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 egg
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon paprika
• 2 cups tomato sauce
• 1 cup beef broth
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 2 tablespoons butter

Instructions

1. Bring a large pot of water to boil. Carefully remove cabbage leaves and blanch for 5 minutes until softened. Set aside to cool.
2. In a bowl, combine ground beef, cooked rice, diced onion, garlic, egg, salt, pepper, and paprika.
3. Place about 3 tablespoons of filling on each cabbage leaf. Roll tightly, tucking in the sides.
4. Grease a 9x13 inch baking dish with butter and arrange rolls seam-side down.
5. In a separate bowl, whisk together tomato sauce, beef broth, tomato paste, and sugar.
6. Pour sauce over the rolls until covered.
7. Cover with foil and bake at 350°F for 45 minutes.
8. Remove foil and bake an additional 15 minutes until heated through.

Notes

• Use a sharp knife to carefully separate cabbage leaves without tearing them.
• Make the filling mixture a day ahead and refrigerate for easier assembly.
• Stuffed rolls can be frozen before baking; add 15 minutes to cooking time when baking from frozen.
• Leftover rolls store well in the refrigerator for up to 4 days and can be reheated in the oven.
• If cabbage leaves tear, use smaller pieces to patch or overlap leaves when rolling.