Classic Stuffed Cabbage Rolls

Ingredients:

• 1 large cabbage

• 1 lb ground beef

• 1/2 lb ground pork

• 1 cup cooked rice

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes

• 1 can (8 oz) tomato sauce

• 2 tbsp brown sugar

• 1 tbsp Worcestershire sauce

• 1 tsp 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 large pot of water to a boil. Remove the core from the cabbage and place the whole head in the boiling water. Cook for about 5 minutes until the outer leaves are softened. Remove cabbage and let it cool slightly.

3. In a mixing bowl, combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, salt, and black pepper. Mix well.

4. Peel off softened cabbage leaves, being careful not to tear them. Place a portion of the meat mixture onto each cabbage leaf and roll it up, tucking in the sides.

5. Place the cabbage rolls seam-side down in the prepared baking dish.

6. In a separate bowl, mix diced tomatoes, tomato sauce, brown sugar, Worcestershire sauce, and paprika. Season with salt and pepper. Pour the sauce over the cabbage rolls in the baking dish.

7. Cover the baking dish with foil and bake for 1 hour. Remove the foil and bake for an additional 15-20 minutes until cabbage rolls are cooked through and the sauce is bubbly.

8. Let the stuffed cabbage rolls cool for a few minutes before serving. Garnish with chopped fresh parsley if desired. Serve hot and enjoy!

Notes:

• For extra flavor and nutrition, consider adding diced carrots or celery to the meat mixture.

• Leftover cabbage rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.