1. Prepare the cabbage
Bring a large pot of water to a boil.
Carefully core the cabbage and place it in the boiling water.
As the outer leaves soften, peel them off (you’ll need about 10–12 leaves).
Trim the thick vein from each leaf to make rolling easier.
2. Make the filling
In a bowl, mix:
Ground meat
Cooked rice
Onion, garlic
Egg
Salt, pepper, paprika
Mix until just combined (don’t overwork it).
3. Assemble the rolls
Place about 2–3 tablespoons of filling near the base of each cabbage leaf.
Fold in the sides, then roll up tightly like a burrito.
4. Make the sauce
In a bowl, combine tomato sauce, crushed tomatoes, sugar, lemon juice, salt, and pepper.
5. Cook
Spread a little sauce on the bottom of a large pot or baking dish.
Arrange cabbage rolls seam-side down.
Pour remaining sauce over the top.
Stovetop:
Cover and simmer on low for 1–1.5 hours.
Oven:
Cover with foil and bake at 350°F (175°C) for about 1.5 hours.
Tips
Add chopped bacon or smoked meat for extra flavor.
Use sauerkraut in the pot for a tangy Eastern European twist.
These taste even better the next day!
If you want, I can give you a slow cooker version, a vegetarian version, or a grandma-style traditional variation from a specific country.
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