Stuffed Cabbage Rolls

1. **Prepare the Cabbage**: Bring a large pot of salted water to a boil. Core the cabbage and gently separate the leaves. Blanch the cabbage leaves in the boiling water for 2-3 minutes until they soften. Drain and set aside to cool.

2. **Make the Filling**: In a large bowl, mix the ground beef, ground pork (if using), cooked rice, chopped onion, garlic, beaten egg, paprika, salt, and pepper until fully combined.

3. **Assemble the Rolls**: Place about 2 tablespoons of the meat mixture in the center of each cabbage leaf. Fold the sides of the leaf over the filling and roll tightly, like a burrito.

4. **Prepare the Sauce**: In a separate bowl, combine the crushed tomatoes, tomato sauce, Worcestershire sauce, and sugar. Stir well.

5. **Cook the Cabbage Rolls**: Place the cabbage rolls seam-side down in a large baking dish or slow cooker. Pour the tomato sauce mixture over the rolls, making sure they’re completely covered. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 1 1/2 to 2 hours, or until the cabbage is tender and the filling is fully cooked. If using a slow cooker, cook on low for 6-8 hours.

6. **Serve**: Garnish with fresh parsley and serve hot with a side of mashed potatoes or crusty bread to soak up the rich tomato sauce.

#### Tips for Perfect Cabbage Rolls:
– **Don’t Overfill**: Be sure not to overfill the cabbage leaves to ensure they roll up nicely and don’t burst during cooking.
– **Freeze for Later**: These cabbage rolls freeze beautifully. Simply freeze them before baking, then cook from frozen by adding an additional 30-40 minutes to the baking time.

#### Final Thoughts:
Stuffed cabbage rolls are a wonderful dish to enjoy on a chilly night or when you’re looking for something that feels nostalgic. The combination of the savory filling and rich tomato sauce makes it a meal everyone will love. Plus, with a little bit of prep work, you can have a hearty dinner that will leave you with delicious leftovers for days.

Happy cooking! Let me know if you try this recipe, and feel free to share your favorite variations in the comments.

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