Classic Cabbage Rolls, Grandma's Style

Instructions

1. 11

   Carefully remove the outer leaves from the cabbage head. Bring a large pot of salted water to a boil. Immerse the entire cabbage head in the boiling water for about 5-10 minutes, or until the outer leaves are pliable enough to peel off without tearing. Remove the cabbage and let it cool slightly. Peel off 8-12 large, intact leaves. Trim the thick central vein from each leaf.

2. 22

   In a large bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, egg, salt, pepper, and paprika powder. Mix everything thoroughly until well combined.

3. 33

   Lay a cabbage leaf flat. Place a portion of the meat mixture (about 2-3 tablespoons, depending on leaf size) onto the center of the leaf. Fold in the sides of the leaf, then roll it up tightly from the bottom to form a compact roll. Repeat with the remaining leaves and filling.

4. 44

   Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the cabbage rolls on all sides until lightly golden. Remove the rolls from the pot and set aside.

5. 55

   In the same pot, add the diced tomatoes, beef broth, tomato paste, and sugar. Bring the sauce to a simmer, stirring well to combine. Return the browned cabbage rolls to the pot, nestling them snugly in the sauce.

6. 66

   Reduce the heat to low, cover the pot, and let the cabbage rolls simmer for at least 60-90 minutes, or until the cabbage is very tender and the flavors have melded. Stir occasionally to prevent sticking.

7. 77

   Taste the sauce and adjust seasoning with salt and pepper if needed. Serve the classic cabbage rolls hot, garnished with fresh chopped parsley.