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1 large head green cabbage
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1 lb (≈450 g) lean ground beef (or mix beef/pork)
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1 cup cooked white rice (short or long grain)
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 large egg, lightly beaten
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1 tsp dried thyme
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Salt & freshly ground black pepper, to taste
For the sauce
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1 (28 oz) can crushed tomatoes (≈800 g)
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1 (14.5 oz) can tomato sauce
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1 Tbsp Worcestershire sauce (optional for depth)
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1 Tbsp brown sugar (balances acidity)
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1 tsp smoked paprika
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½ tsp salt, & pepper to taste
Instructions
Step 1: Prepping the cabbage leaves
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Pre‑heat oven to 350 °F (≈175 °C).
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Bring a large pot of salted water to a boil. Core the cabbage head and carefully peel off about 12–14 large outer leaves. Place leaves into boiling water for ~2–4 minutes, until pliable but not falling apart. Drain and rinse under cold water; pat dry. Spend With Pennies
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Trim the thick vein at the base of each leaf so it will roll easily.
Step 2: Prepare the filling
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In a skillet over medium heat, sauté the chopped onion until translucent, then add garlic and cook for another 30 seconds. Remove from heat and let cool slightly.
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In a large bowl, combine ground beef, cooked rice, egg, sautéed onion & garlic, thyme, salt & pepper. Mix until well combined.
Step 3: Make the sauce
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In a separate saucepan, combine crushed tomatoes, tomato sauce, Worcestershire sauce, brown sugar, and smoked paprika. Bring to a gentle simmer for ~5 minutes.
Step 4: Assemble and bake
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Spoon about ⅓ to ½ cup of filling onto the centre of each cabbage leaf. Fold the sides over and roll up from the stem end so the seam is underneath. Place seam‑side down in a 9×13‑inch (or similar) baking dish.
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Pour the sauce over the rolls, covering them evenly. Cover dish tightly with foil.
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Bake in the pre‑heated oven for 1 hour covered. Then uncover and bake an additional 15 minutes to allow the sauce to thicken slightly and top rolls to brown a little.
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Let rest 5 minutes before serving.
