Old Fashioned Stuffed Cabbage Rolls

The Rolls:

The Sauce:

Prep the Cabbage: Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife. Submerge the whole head in boiling water for 3–5 minutes. As the outer leaves soften, peel them off with tongs and set aside. Trim the thick center vein of each leaf so it lays flat.
Mix the Filling: In a large bowl, combine the beef, pork, rice, onion, garlic, egg, salt, pepper, and paprika. Mix gently with your hands until just combined—do not overwork it, or the meat will become tough.
Roll it Up: Place about 1/4 cup of the meat mixture at the stem end of a cabbage leaf. Fold in the sides and roll it up tightly, like a burrito.
Make the Sauce: In a medium bowl, whisk together the tomato sauce, crushed tomatoes, brown sugar, vinegar, and beef broth.
Assemble and Cook: Spread a thin layer of sauce at the bottom of a large Dutch oven or heavy pot. Arrange the rolls seam-side down in layers. Pour the remaining sauce over the top.
Simmer: Cover and cook over low heat for 75–90 minutes, or until the cabbage is fork-tender and the meat is fully cooked.

The Freezer Trick: If you hate boiling cabbage, put the whole head in the freezer for 24 hours, then thaw it. The leaves will become limp and easy to roll without ever touching boiling water!
Rice Texture: Ensure your rice is cooked but “al dente” before adding it to the meat. It will soak up the juices from the beef as it simmers.
The “Seam-Down” Rule: Always place the rolls seam-side down in the pot to prevent them from unraveling during the simmering process.

High Vitamin C: Cabbage is a powerhouse of Vitamin C and K, supporting immune health and bone density.
Complete Meal: You get protein, complex carbs, and vegetables all in one “package.”
Low Glycemic: By using a high ratio of cabbage to rice, this meal is more blood-sugar-friendly than many pasta-based dishes.