Cabbage rolls

Prepare the Cabbage
- Bring a large pot of salted water to a boil.
- Carefully remove the core from the cabbage and place the whole head in the pot.
- Boil for 5–8 minutes, peeling off softened outer leaves as they loosen.
- Drain and let them cool.
Make the Filling
- In a large bowl, combine ground beef, onion, garlic, cooked rice, egg, salt, pepper, and seasonings.
- Mix gently with your hands until just combined — don’t overmix.
Make the Sauce
- In a saucepan, combine tomato sauce, diced tomatoes, tomato paste, sugar, Worcestershire sauce, vinegar, garlic powder, salt, and pepper.
- Simmer for 10 minutes, stirring occasionally.
Assemble the Rolls
- Lay a cabbage leaf flat, place about 1/4 cup of filling near the stem end.
- Fold the sides over the filling and roll tightly (like a burrito).
- Repeat with remaining leaves and filling.
Cook
- Spread a thin layer of sauce on the bottom of a large baking dish or Dutch oven.
- Arrange cabbage rolls seam-side down, then pour the rest of the sauce on top.
- Cover tightly with foil or a lid.
- Bake at 350°F (175°C) for 1½ to 2 hours, until the rolls are tender and the sauce is bubbling.
Serve
- Spoon extra sauce over the top before serving.
- Pairs beautifully with mashed potatoes or crusty bread! 🥔🍞

You can blanch extra leaves — they’re great to line the bottom of the pan to prevent sticking.
For a tangier flavor, add a little lemon juice to the sauce.
These rolls taste even better the next day, as the flavors meld together!

Would you like me to share a lazy unstuffed cabbage rolls casserole version too (same flavors, half the work)?