Instructions:
- Prepare the cabbage:
- Bring a large pot of water to a boil.
- Carefully core the cabbage and separate the leaves.
- Boil leaves for 2–3 minutes until soft and pliable. Drain and set aside.
- Make the filling:
- In a bowl, combine ground beef, cooked rice, onion, garlic, salt, pepper, paprika, and beaten egg. Mix until well incorporated.
- Form the rolls:
- Place a few tablespoons of filling in the center of each cabbage leaf.
- Fold in the sides and roll up tightly.
- Prepare the sauce:
- In a saucepan, combine tomato sauce, crushed tomatoes, brown sugar, vinegar, salt, and pepper. Heat until slightly simmering.
- Cook the cabbage rolls:
- In a large skillet or baking dish, drizzle olive oil or butter.
- Arrange cabbage rolls seam side down.
- Pour tomato sauce over the rolls, cover, and simmer on low heat for 45–60 minutes, or bake covered at 350°F (175°C) for 50–60 minutes.
- Serve:
- Spoon sauce over the rolls and serve warm with mashed potatoes, rice, or cornbread.
💡 Tips for extra Southern flavor:
- Add a few dashes of hot sauce or smoked paprika to the sauce for a subtle kick.
- Leftovers taste even better the next day as the flavors meld.
- For a richer flavor, sauté the onion and garlic in butter before mixing with the meat.
If you want, I can also share a “grandma’s secret” Southern twist where the cabbage rolls are slightly sweet, melt-in-your-mouth tender, and the sauce is extra rich — it’s like comfort food heaven. Do you want me to share that version?