Classic Stuffed Cabbage Rolls

INGREDIENTS:

For the Cabbage Rolls:

1 large head of green cabbage (about 2–3 lbs)

1 lb ground beef (or a mix of beef and pork)

1/2 cup cooked rice (white or brown)

1 small onion , finely chopped

1 egg , beaten

2 cloves garlic , minced

1 tsp paprika

1/2 tsp dried thyme

Salt and pepper , to taste

For the Sauce:

1 can (28 oz) crushed tomatoes

1/2 cup tomato sauce

1/4 cup brown sugar (adjust to taste)

2 tbsp apple cider vinegar

1 tsp smoked paprika (optional, for depth)

Salt and pepper , to taste

Optional Garnish:

Fresh parsley , chopped

Sour cream (for serving)

DIRECTIONS:

Step 1: Prepare the Cabbage Leaves

Bring a large pot of water to a boil. Carefully submerge the whole head of cabbage into the boiling water for 2–3 minutes, until the outer leaves soften. Use tongs to remove softened leaves one at a time, placing them on a plate to cool. Repeat until you have about 12–14 usable leaves. Trim the thick rib from the base of each leaf to make rolling easier.

Step 2: Make the Filling

In a mixing bowl, combine the ground beef, cooked rice, chopped onion, beaten egg, minced garlic, paprika, thyme, salt, and pepper. Mix until well combined.

Step 3: Assemble the Rolls