Step 1: Prepare the Cabbage
Bring a large pot of water to a boil.
Carefully place the whole cabbage head into the boiling water and cook for 3–5 minutes until the outer leaves soften.
Remove the cabbage and gently peel off 10–12 large leaves.
Trim the thick stem from each leaf so it rolls easily.
Step 2: Make the Filling
In a large bowl combine:
- ground beef
- ground pork
- cooked rice
- chopped onion
- garlic
- egg
- salt
- pepper
- paprika
Mix well until everything is evenly combined.
Step 3: Fill the Cabbage Leaves
Place about 2–3 tablespoons of filling in the center of each cabbage leaf.
Fold the sides inward and roll tightly like a small burrito.
Step 4: Prepare the Sauce
In a bowl mix:
- crushed tomatoes
- tomato sauce
- sugar
- lemon juice
- Worcestershire sauce
- salt and pepper
Step 5: Assemble the Dish
Spread a little tomato sauce on the bottom of a large baking dish or pot.
Arrange the cabbage rolls seam-side down in layers.
Pour the remaining sauce over the top.
Step 6: Cook the Cabbage Rolls
Cover the dish with foil or a lid.
Bake in a 350°F (175°C) oven for 1½ to 2 hours, until the cabbage is tender and the flavors are rich.
Step 7: Serve
Spoon extra sauce over the rolls and serve hot.
🍽️ Serving Ideas
Stuffed cabbage rolls pair wonderfully with:
- Mashed potatoes 🥔
- Crusty bread
- Roasted vegetables
- Simple green salad
💡 Grandma’s Secret:
Cabbage rolls taste even better the next day, because the flavors deepen overnight in the sauce.
If you’d like, I can also show you:
- Lazy Cabbage Rolls (same flavor but much easier) 🥬
- Slow Cooker Stuffed Cabbage Rolls that cook perfectly every time.
