Ingredients
Scale
- 1 large head of green cabbage
- 1 lb lean ground beef
- 2 cups cooked white rice
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 large egg (to bind the filling)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 can (15 oz) tomato sauce
- 1 tablespoon brown sugar (optional, for balance)
- 1 tablespoon apple cider vinegar
- 1/2 cup beef broth
Instructions
- Bring a large pot of salted water to a boil. Remove the core from the cabbage head using a sharp knife. Carefully place the whole head into the boiling water. As the outer leaves soften and become translucent, peel them off one by one with tongs and set them aside on a plate. Trim the thick woody vein from the back of each leaf so they are easier to roll.
- In a large mixing bowl, combine the raw ground beef, cooked white rice, diced onion, minced garlic, egg, salt, pepper, and smoked paprika. Use your hands to mix everything thoroughly until the ingredients are evenly distributed. Do not overwork the meat, or the filling might become too dense.
- Lay a prepared cabbage leaf flat on your work surface. Place about 2 to 3 tablespoons of the beef mixture near the stem end of the leaf. Fold the sides of the leaf toward the center and roll it up tightly, like a small burrito. Repeat this process until you use all the filling and leaves.
- Preheat your oven to 350°F (175°C). In a small bowl, whisk together the tomato sauce, beef broth, brown sugar, and apple cider vinegar. Spread a thin layer of this sauce at the bottom of a 9×13 inch baking dish. Arrange the cabbage rolls in the dish, seam-side down. Pour the remaining sauce evenly over the top.
- Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 75 to 90 minutes. The cabbage should be fork-tender and the beef should be fully cooked through. Let the dish rest for 10 minutes before serving to allow the sauce to thicken slightly.
- Cook Time: 2 hours