1. Prepare the cabbage
Bring a large pot of salted water to a boil. Carefully remove the outer leaves from the cabbage and place the head in the boiling water. Cook for about 2–3 minutes, removing the softened leaves one at a time. Set the leaves aside to cool.
2. Prepare the filling
In a large bowl, combine the ground beef, uncooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and Italian seasoning. Mix until everything is evenly incorporated.
3. Prepare the sauce
In a bowl, combine the tomato sauce, diced tomatoes, water or beef broth, and brown sugar if using. Stir well.
4. Fill the cabbage leaves
Place one cabbage leaf flat on a work surface. Trim away the thickest part of the stem if necessary. Add about 2–3 tablespoons of the beef mixture near the bottom of the leaf.
5. Roll the cabbage
Fold the sides inward, then roll the cabbage tightly from the bottom toward the top, creating a neat package. Repeat with the remaining leaves and filling.
6. Arrange the rolls
Spread a little tomato sauce over the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in a single layer. Pour the remaining sauce over the top.
7. Bake
Cover the dish tightly with aluminum foil and bake at 350°F (175°C) for about 75–90 minutes, until the beef and rice are fully cooked and the cabbage is tender.
8. Rest and serve
Let the cabbage rolls rest for 10 minutes before serving. Spoon some of the rich tomato sauce over each roll and enjoy warm.
Tip: Make sure the rice has enough liquid while cooking so it can fully soften inside the cabbage rolls. 🥬❤️
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