Old Fashioned Stuffed Cabbage Rolls

Core the cabbage: Start by removing the core from the cabbage head. You can do this by cutting a cone shape around the core at the bottom of the cabbage.
Blanch the cabbage leaves: Bring a large pot of water to a boil. Carefully place the entire cabbage head into the boiling water. Let it cook for about 5 minutes, or until the outer leaves are softened and can be easily peeled off. Once the outer leaves are softened, remove them from the pot and set them aside to cool. You may need to repeat this process in batches as you work your way through the cabbage.
Trim the thick stems: Once the leaves are cool enough to handle, trim the thick vein from the center of each cabbage leaf. This makes the leaves easier to roll.

Prepare the rice: If you haven’t already, cook 1 cup of rice according to the package instructions. Set aside to cool.
Cook the onion and garlic: In a skillet, heat a bit of oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until they become soft and fragrant.
Combine the filling ingredients: In a large mixing bowl, combine the cooked rice, 1 lb ground beef (or your preferred mixture of beef and pork), the sautéed onions and garlic, 1 egg, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika, 1 teaspoon dried thyme (optional), 1 teaspoon dried parsley (optional), and 1 tablespoon Worcestershire sauce (optional). Mix everything together until the ingredients are well incorporated.

Prepare a baking dish: Take a large baking dish (9×13 inches) and set it aside. You will be using this to bake the cabbage rolls.
Fill the cabbage leaves: Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the filling in the center of the leaf. Fold the sides of the cabbage leaf over the filling and then roll it tightly from the bottom up, like a burrito. Repeat this process with the remaining cabbage leaves and filling. You should have about 10-12 cabbage rolls, depending on the size of your cabbage.
Arrange the cabbage rolls: Place the stuffed cabbage rolls seam-side down in the prepared baking dish, packing them tightly together.

Make the tomato sauce: In a large bowl, combine 1 can of tomato sauce, 1 can of diced tomatoes (with juice), 2 tablespoons brown sugar, 1/4 cup lemon juice, 1 tablespoon apple cider vinegar (optional), 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika (optional). Stir everything together until well combined.
Pour the sauce over the rolls: Once the tomato sauce is prepared, pour it evenly over the cabbage rolls in the baking dish. Make sure the rolls are well-covered with the sauce.

Cover and bake: Cover the baking dish tightly with aluminum foil. Bake in a preheated 350°F (175°C) oven for about 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.
Check halfway: After about 1 hour, check the cabbage rolls. If the sauce looks like it’s drying out, you can add a bit of water or more tomato sauce to keep the rolls moist while they cook.

Let them rest: Once the cabbage rolls are done baking, remove the dish from the oven. Let the rolls sit for about 10 minutes before serving, allowing the flavors to meld together.
Serve: Serve the stuffed cabbage rolls with a ladle of the tomato sauce from the baking dish. These rolls pair wonderfully with mashed potatoes, crusty bread, or a side salad.

Make ahead: This dish can be made ahead of time! You can assemble the rolls and store them in the fridge overnight, then bake them the next day. They also freeze very well; simply wrap them in plastic wrap and foil, then freeze for up to 3 months.
Spices: Feel free to adjust the seasonings to your preference. Some people like to add a little cayenne pepper for heat or bay leaves for extra depth of flavor.
Rice variation: If you don’t want to use regular rice, you can substitute wild rice, quinoa, or cauliflower rice for a different twist.
Tomato sauce: For a thicker sauce, you can add some tomato paste or crushed tomatoes. If you like a tangy flavor, you can add more vinegar or a splash of lemon juice.

Serve with sour cream on the side for a creamy, tangy complement.
Pair with a simple side of roasted vegetables or a green salad to balance the richness of the cabbage rolls.