Stuffed Cabbage Rolls 


1 large cabbage 1 lb ground beef (you can also use ground pork or a mixture of both) 1 cup cooked rice 1 small onion, finely chopped 2 cloves garlic, minced 1 egg, beaten Salt and pepper to taste 1 can (14 oz) tomato sauce 1 tablespoon brown sugar 1 tablespoon lemon juice 1 teaspoon Worcestershire sauce Chopped parsley for garnish (optional)

Core the cabbage and carefully remove the leaves. You may need to blanch the cabbage leaves in boiling water for a few minutes to make them pliable.

In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, beaten egg, salt, and pepper. Mix well.

Take a cabbage leaf and place a spoonful of the meat mixture onto the center of the leaf. Roll the leaf around the filling, tucking in the sides as you go, to form a neat roll.

Place the cabbage rolls seam side down in a large pot or baking dish.

In a separate bowl, mix together the tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour the sauce over the cabbage rolls.

Cover the pot or dish and cook over low heat on the stovetop for about 45-60 minutes, or until the cabbage rolls are cooked through and tender.

Alternatively, you can bake them in the oven at 350°F (175°C) for about the same amount of time.