Old Fashioned Stuffed Cabbage Rolls

For the Tomato Sauce:

1. 2 cans (14 oz each) crushed tomatoes
2. 1/4 cup tomato paste
3. 1/4 cup brown sugar
4. 2 tablespoons red wine vinegar
5. 1 teaspoon Worcestershire sauce
6. Salt and pepper to taste

For Garnish:

1. Fresh parsley, chopped

PREPARATION BY STEPS:

Step 1: Prepare the Cabbage Leaves

• Bring a large pot of water to boil. Gently immerse the whole cabbage head, and let it simmer for about 5-7 minutes, or until the outer leaves become pliable. Remove and let it cool. Carefully peel off the leaves, ensuring they remain intact.

Step 2: Make the Filling

• In a mixing bowl, combine ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, dried thyme, and milk. Mix thoroughly until well combined.

Step 3: Fill the Cabbage Leaves

• Place a cabbage leaf on a flat surface and add a generous scoop of the beef and rice mixture to the center. Fold the sides of the leaf inward and then roll it up tightly, creating a neat cabbage roll. Repeat for the remaining leaves.

Step 4: Prepare the Tomato Sauce

• In a separate saucepan, combine crushed tomatoes, tomato paste, brown sugar, red wine vinegar, Worcestershire sauce, salt, and pepper. Simmer over medium heat, stirring occasionally, until the sauce thickens.

Step 5: Assemble and Cook

• In a large baking dish, arrange the cabbage rolls side by side. Pour the tomato sauce over the rolls, ensuring they are generously coated. Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 45-50 minutes, allowing the flavors to meld.

Step 6: Garnish and Serve

• Once cooked, uncover the dish, sprinkle with freshly chopped parsley, and serve the Old Fashioned Stuffed Cabbage Rolls hot. Pair them with your favorite sides and revel in the comforting embrace of a classic family favorite.

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