Stuffed Cabbage Rolls

1Preheat the oven to 350°F (175°C).

2Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Cook for about 2 minutes until the outer leaves are soft and pliable. Remove the cabbage from the water and let it cool.

3In a mixing bowl, combine the ground beef (1 pound), cooked rice (1 cup), onion (1), garlic (2 cloves), egg (1), Worcestershire sauce (1 tablespoon), paprika (1 teaspoon), oregano, thyme, basil, red pepper flakes (½ teaspoon), salt, and pepper. Mix well to combine.

4Gently peel off the softened cabbage leaves one by one and spoon a portion of the meat mixture into each leaf. Roll the cabbage leaf around the filling, tucking in the sides to create a neat roll.

5Place the cabbage rolls seam side down in a baking dish.

6In a separate bowl, mix the crushed tomatoes (1 can), tomato sauce (1 can), and beef broth (½ cup). Season with salt and pepper to taste. Pour the tomato mixture over the cabbage rolls in the baking dish.

7Cover the baking dish with foil and bake in the preheated oven for about 45 minutes to 1 hour, or until the cabbage is tender and the filling is cooked through.

8Serve the stuffed cabbage rolls hot, garnished with chopped parsley if desired. Enjoy!