Stuffed Cabbage Rolls

Tender cabbage leaves wrapped around a savory meat and rice filling, then baked in a rich tomato sauce until soft, hearty, and full of flavor. Stuffed cabbage rolls are a comforting classic, perfect for family dinners and make-ahead meals.
Ingredients
For the Cabbage Rolls
1 large green cabbage
1 pound ground beef
1/2 pound ground pork
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 tablespoon chopped parsley
For the Sauce
2 tablespoons olive oil
1 small onion, finely chopped
2 cups tomato sauce
1 cup crushed tomatoes
1 tablespoon tomato paste
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 cup water or broth
Instructions

1. Prepare the Cabbage
   Bring a large pot of water to a boil. Carefully remove the core from the cabbage. Place the whole cabbage in the boiling water for a few minutes, peeling off the softened outer leaves as they loosen. Set the leaves aside to cool. Trim the thick rib at the base of each leaf so they are easier to roll.
2. Make the Filling
   In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, garlic, egg, salt, black pepper, paprika, and parsley. Mix until just combined.
3. Prepare the Sauce
   Heat olive oil in a saucepan over medium heat. Add the chopped onion and cook until softened. Stir in the tomato sauce, crushed tomatoes, tomato paste, sugar, salt, black pepper, oregano, and water or broth. Simmer for 10 minutes.
4. Fill and Roll
   Lay one cabbage leaf flat on a work surface. Place a portion of filling near the base of the leaf. Fold in the sides, then roll up tightly. Repeat with the remaining leaves and filling.
5. Assemble the Dish
   Spread a little sauce on the bottom of a baking dish or Dutch oven. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top.
6. Bake
   Cover tightly with foil or a lid and bake at 350°F (175°C) for 1 hour to 1 hour 15 minutes, until the cabbage is tender and the filling is fully cooked.
7. Serve
   Let the cabbage rolls rest for 10 minutes before serving. Spoon extra sauce over the top and serve warm.
   Notes
   You can use all beef if you prefer not to mix meats.
   Cooked rice works best because it blends easily into the filling.
   For extra flavor, add a splash of lemon juice to the sauce.
   These rolls taste even better the next day.
   Serving Suggestions
   Mashed potatoes
   Crusty bread
   Sour cream
   Fresh parsley on top
   Storage
   Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the oven.
   Freezing
   Stuffed cabbage rolls freeze well. Store in a freezer-safe container for up to 2 months and thaw overnight before reheating.