Savory Cabbage Rolls with Tomato Sauce

1Preheat your oven to 350°F (175°C).

2Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for about 5 minutes, or until the leaves are pliable. Remove the cabbage and let it cool slightly before peeling off the leaves.

3In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the chopped onion (1 small) and garlic (2 cloves), sautéing until the onion (1 small) is translucent, about 3-4 minutes.

4In a large bowl, combine the ground beef (1 pound), cooked rice (1 cup), sautéed onion (1 small) and garlic (2 cloves), paprika (1 teaspoon), oregano, salt (1 teaspoon), and pepper. Mix well until all ingredients are evenly incorporated.

5Take a cabbage leaf and place about 2-3 tablespoons of the meat mixture at the base of the leaf. Fold the sides over the filling and roll it up tightly. Repeat this process with the remaining leaves and filling.

6In a separate bowl, mix together the tomato sauce, diced tomatoes, brown sugar (1 tablespoon), and lemon juice (1 tablespoon). Spread a thin layer of this sauce on the bottom of a large baking dish.

7Place the cabbage rolls seam-side down in the baking dish. Pour the remaining sauce over the rolls, ensuring they are well covered.

8Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.

9Once done, remove from the oven and let cool for a few minutes. Garnish with fresh parsley (¼ cup) before serving.