Savory Stuffed Cabbage Rolls with Tomato Sauce

1.Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water. Blanch for about 2-3 minutes until the leaves are pliable. Remove the cabbage and let it cool.

2.Once cool, carefully peel off 12-14 leaves from the cabbage. Set aside the remaining cabbage for another use.

3.In a large mixing bowl, combine the cooked rice, ground beef, chopped onion, minced garlic, oregano, thyme, paprika, salt, and pepper. Mix until well combined.

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

5.In a large skillet, combine the tomato sauce, diced tomatoes, brown sugar, Worcestershire sauce, and lemon juice. Stir well and bring to a simmer.

6.Spread a thin layer of the sauce mixture on the bottom of a large baking dish. Place the stuffed cabbage rolls seam-side down in the dish, packing them tightly together. Pour the remaining sauce over the top of the rolls.

7.Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 hour. Remove the foil and bake for an additional 15 minutes to allow the tops to brown slightly.

8.Once done, remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.