Ingredients:
• 1 large head cabbage
• 1 pound ground beef
• 1/2 pound ground pork
• 1 cup cooked rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 can (8 ounces) tomato sauce
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Chopped fresh parsley, for garnish (optional)
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a large baking dish.
2. Bring a big pot of water to a boil. Take out the cabbage core and put the whole head in the boiling water. Let it cook for about 5 minutes until the outer leaves are softened and easy to peel off. Once done, take the cabbage out and let it cool down a bit.
3. In a mixing bowl, mix together the ground beef, ground pork, cooked rice, chopped onion, minced garlic, salt, and black pepper until everything is well combined.
4. Carefully peel off the softened cabbage leaves, making sure they stay intact. Put a portion of the meat mixture onto each cabbage leaf and roll it up, tucking the sides in as you go. Place the cabbage rolls seam-side down in the greased baking dish.
5. In another bowl, combine the diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, and paprika. Season with salt and black pepper to your liking. Pour this sauce over the cabbage rolls in the baking dish.
6. Cover the baking dish with foil and bake in the preheated oven for 1 hour. Then remove the foil and bake for an additional 15-20 minutes until the cabbage rolls are fully cooked and the sauce is bubbly.
7. Once done, take the dish out of the oven and let the Old Fashioned Stuffed Cabbage Rolls cool for a few minutes. If you like, garnish with some chopped fresh parsley before serving. Enjoy!
Notes:
• For extra flavor and nutrition, you can add diced carrots or celery to the meat mixture.
• Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Just reheat them gently in the microwave or oven before serving.
