Classic Stuffed Cabbage Rolls – A Must-Try Recipe

Ingredients:

• 1 medium-sized cabbage head (approximately 3 pounds)
• 1/2 pound ground beef
• 1/2 pound ground pork
• 1 can (15 ounces) tomato sauce, divided
• 1 small chopped onion
• 1/2 cup uncooked long-grain rice
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon snipped fresh dill or dill weed
• 1/8 teaspoon cayenne pepper
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1/2 teaspoon sugar

Directions:

1. Boil the cabbage until outer leaves pull away easily from the head. Set aside 12 large leaves for the rolls.
2. In a small bowl, thoroughly mix the ground beef, ground pork, 1/2 cup of tomato sauce, chopped onion, rice, parsley, salt, dill, and cayenne.
3. Cut out the thick vein from the bottom of each cabbage leaf, creating a V-shaped cut. Place about 1/4 cup of the meat mixture on a cabbage leaf, overlapping the cut ends. Fold in the sides and roll up, starting from the cut end. Repeat for each roll.
4. Slice the remaining cabbage and place it in a Dutch oven. Arrange the cabbage rolls seam side down over the sliced cabbage.
5. Combine diced tomatoes, sugar, and the remaining tomato sauce; pour the mixture over the rolls.
6. Cover and bake at 350°F until the cabbage rolls are tender, approximately 1-1/2 hours.

Enjoy this timeless recipe that guarantees a flavorful and comforting meal.