Ingredients
FOR THE CABBAGE ROLLS
• 1 large head green cabbage
• 1 pound lean ground beef
• 1 cup cooked long-grain white rice, completely cooled
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 large egg
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 teaspoon sweet paprika
• ½ teaspoon dried thyme
FOR THE TOMATO SAUCE
• 1 can (28 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 2 tablespoons tomato paste
• 2 tablespoons packed light brown sugar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Worcestershire sauce
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
FOR SERVING
• 2 tablespoons chopped fresh parsley, optional
• Sour cream, optional
Instructions
1. Bring a large pot of water to a gentle boil. Remove any damaged outer leaves from the cabbage and carefully cut around the core with a small sharp knife.
2. Lower the whole cabbage into the boiling water. Cook for 3 to 5 minutes, or until the outer leaves begin to soften.
3. Use tongs to carefully remove each softened leaf. Return the cabbage to the water whenever the inner leaves are still too firm. Continue until you have 12 large, flexible leaves.
4. Place the cabbage leaves on a clean kitchen towel and allow them to cool slightly.
5. Lay each leaf flat with the inside facing upward. Carefully shave down the thick center rib without cutting through the leaf.
6. Preheat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.
7. In a medium bowl, combine the crushed tomatoes, tomato sauce, tomato paste, brown sugar, lemon juice, Worcestershire sauce, ½ teaspoon salt, and ¼ teaspoon black pepper.
8. Spread about 1 cup of the tomato sauce evenly over the bottom of the prepared baking dish.
9. In a large mixing bowl, combine the ground beef, cooked rice, diced onion, garlic, egg, 1 teaspoon salt, ½ teaspoon black pepper, paprika, and thyme.
10. Mix gently until the ingredients are evenly combined. Do not overmix or tightly compact the meat mixture.
11. Place one cabbage leaf on a clean work surface. Spoon approximately ⅓ cup of filling near the bottom center of the leaf.
12. Fold the bottom of the leaf over the filling. Fold both sides inward, then roll the leaf forward into a snug package.
13. Place the cabbage roll seam-side down in the prepared baking dish.
14. Repeat with the remaining cabbage leaves and filling, arranging the rolls close together in a single layer.
15. Pour the remaining tomato sauce evenly over the cabbage rolls. Spread the sauce over the tops and around the sides.
16. Cover the baking dish tightly with aluminum foil.
17. Bake for 60 minutes.
18. Remove the foil and continue baking for 15 to 20 minutes, or until the cabbage is tender and the beef filling reaches an internal temperature of 160°F.
19. Remove the dish from the oven and let the cabbage rolls rest for 10 minutes before serving.
20. Spoon extra tomato sauce over each serving. Garnish with chopped parsley and serve with sour cream, if desired.
Notes
• Use a large head of green cabbage because the wider leaves are easier to fill and roll.
• Savoy cabbage may also be used. Its leaves are naturally softer and may require less blanching time.
• Use fully cooked and cooled rice. Uncooked rice may absorb too much moisture and leave the filling dry or unevenly cooked.
• Mix the beef filling gently. Overmixing can make the cooked filling dense and firm.
• Do not roll the cabbage leaves too tightly. The filling needs a little room as it cooks.
• Ground turkey or ground chicken may replace the beef. Cook poultry-filled cabbage rolls to an internal temperature of 165°F.
• For a less-sweet tomato sauce, reduce the brown sugar to 1 tablespoon.
• To prepare ahead, assemble the cabbage rolls, cover the dish, and refrigerate for up to 24 hours. Add approximately 10 minutes to the covered baking time.
• Refrigerate leftovers with plenty of sauce in an airtight container for up to 4 days.
• Reheat the cabbage rolls in a covered baking dish at 350°F until hot, or microwave individual portions with extra sauce.
• To freeze, cool the baked cabbage rolls completely. Transfer them to a freezer-safe container with the sauce and freeze for up to 3 months.
• Thaw frozen cabbage rolls overnight in the refrigerator before reheating.