Cabbage RollsIngredients:1 large head green cabbage1 lb ground beef1/2 lb ground pork1 cup cooked white rice1 small onion, finely chopped3 cloves garlic, minced1 egg1/4 cup milk1 teaspoon salt1/2 teaspoon black pepper1 teaspoon paprika1/2 teaspoon dried thyme2 cups tomato sauce1 can (14.5 oz) diced tomatoes1 tablespoon brown sugar1 tablespoon Worcestershire sauce1 tablespoon olive oilInstructions:Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Cook for several minutes, gently peeling off softened leaves as they loosen. Set the leaves aside to cool.In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, garlic, egg, milk, salt, black pepper, paprika, and thyme. Mix until well combined but do not overwork the meat.Lay a cabbage leaf flat and trim the thick vein at the bottom if needed. Place about 1/3 cup of the meat mixture near the base of the leaf. Fold in the sides and roll up tightly, tucking in the edges as you roll. Repeat with remaining leaves and filling.Preheat the oven to 350°F (175°C).In a bowl, mix together the tomato sauce, diced tomatoes, brown sugar, and Worcestershire sauce. Spread a thin layer of this sauce in the bottom of a baking dish.Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the rolls. Drizzle with olive oil.Cover tightly with foil and bake for 1 hour to 1 hour and 15 minutes, until the cabbage is tender and the meat is fully cooked.Let rest for 10 minutes before serving. Spoon extra sauce over the top and enjoy this comforting, old-fashioned family favorite.
Cabbage Rolls
