Savory Stuffed Cabbage Rolls

1Preheat the oven to 350°F (175°C).

2Bring a large pot of salted water to a boil. Core the cabbage (1 head) and carefully separate the leaves. Blanch the leaves in the boiling water for 2-3 minutes until softened. Remove and set aside to cool.

3In a skillet, cook the ground beef (1 pound), onion (1), and garlic (2 cloves) until the beef is browned and the vegetables are tender. Drain excess fat.

4In a large bowl, combine the cooked rice (1 cup), beef mixture, Worcestershire sauce (1 tablespoon), paprika (1 teaspoon), oregano, salt, and pepper. Mix well.

5Place a spoonful of the meat mixture onto a cabbage (1 head) leaf, fold the sides over, and roll it up. Repeat with the remaining leaves and filling.

6In a separate bowl, mix the crushed tomatoes, tomato sauce, and beef broth (½ cup). Season with salt and pepper.

7Pour a small amount of the tomato mixture into the bottom of a baking dish. Arrange the cabbage (1 head) rolls on top, seam side down. Pour the remaining tomato mixture over the rolls.

8Cover the dish with foil and bake for 60 minutes. Remove the foil and bake for an additional 15-20 minutes until the cabbage (1 head) is tender and the sauce is bubbly.

9Serve hot and enjoy your savory stuffed cabbage (1 head) rolls!