Ingredients
1 large head green cabbage
1 lb ground beef
1/2 lb ground pork (optional, or use all beef)
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp salt
1/2 tsp black pepper
1 tsp paprika
1/2 tsp dried thyme or oregano
2 cups tomato sauce
1 cup crushed tomatoes
1 tbsp brown sugar
1 tbsp apple cider vinegar
1 tbsp olive oil
Instructions
Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Cook for a few minutes, gently peeling off softened leaves as they loosen. Set the leaves aside to cool.
In a large bowl, combine the ground beef, ground pork, cooked rice, onion, garlic, egg, salt, pepper, paprika, and thyme. Mix until just combined.
Lay a cabbage leaf flat and place a scoop of the meat mixture near the center. Fold in the sides and roll it up tightly. Repeat with remaining leaves and filling.
Heat olive oil in a deep skillet or pot over medium heat. Arrange the cabbage rolls seam-side down. Pour in the tomato sauce and crushed tomatoes. Stir in the brown sugar and apple cider vinegar.
Cover and simmer on low heat for 60 to 75 minutes, spooning sauce over the rolls occasionally, until the cabbage is tender and the rolls are fully cooked.
Serve hot with mashed potatoes, cornbread, or a simple green salad.