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Step 1: Prepare the Cabbage
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare Cabbage:
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head, and gently place the entire head into the boiling water. Boil for about 5-7 minutes, or until the outer leaves are pliable. You may need to remove the cabbage in layers as you go, making sure each leaf is softened.
Cool and Separate:
Remove the cabbage from the pot and let it cool. Carefully peel off the softened leaves, keeping them intact as much as possible.
Step 2: Make the Filling
Cook Rice:
If you haven’t already cooked the rice, do so according to package instructions and let it cool.
Prepare Filling:
In a large bowl, combine the ground beef (or beef/pork mix), cooked rice, chopped onion, minced garlic, egg, thyme, basil, paprika, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Step 3: Assemble the Rolls
Prepare Baking Dish:
Spread a small amount of tomato sauce on the bottom of a baking dish (about 9×13 inches or similar).
Stuff Cabbage Leaves:
Place a small amount of the meat mixture onto the center of each cabbage leaf. Fold the sides of the leaf over the filling and then roll it up from the bottom. Secure with a toothpick if necessary. Repeat with the remaining leaves and filling.
Arrange Rolls:
Place the stuffed cabbage rolls seam side down in the prepared baking dish.
Step 4: Prepare the Sauce
Mix Sauce Ingredients:
In a bowl, combine the tomato sauce, crushed tomatoes, sugar, lemon juice (or vinegar), oregano, basil, garlic powder, onion powder, salt, and pepper. Stir until well mixed.
Pour Sauce Over Rolls:
Pour the sauce evenly over the stuffed cabbage rolls in the baking dish.
Step 5: Bake
Cover and Bake:
Cover the baking dish with aluminum foil. Bake in the preheated oven for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.
Remove Foil:
About 15 minutes before the rolls are done, remove the foil to allow the tops to brown slightly.
Step 6: Serve
Garnish and Enjoy:
Remove the cabbage rolls from the oven and let them cool slightly before serving. Garnish with fresh parsley if desired. Serve with extra sauce from the baking dish.
