Instructions:
1. Prepare the Cabbage Leaves:
Bring a large pot of salted water to a boil.
Carefully cut around the core of the cabbage and remove it. Gently place the whole head of cabbage into the boiling water.
Boil for about 5-7 minutes, or until the outer leaves are soft and pliable. Using tongs, carefully peel off 8-10 large leaves. Place them on a tray to cool completely.
Once cool, use a paring knife to shave down the thick center stem of each leaf so it’s easier to roll.
2. Make the Filling:
In a large bowl, combine the ground beef, chopped onion, minced garlic, uncooked rice, beaten egg, and milk. Season with the salt and pepper.
Mix everything together with your hands or a spoon until just combined. Be careful not to overmix.
3. Prepare the Sauce:
In a separate bowl, whisk together the tomato sauce, ketchup, brown sugar, Worcestershire sauce, and lemon juice until smooth.
4. Assemble the Rolls:
Preheat your oven to 350°F (175°C).
Spread about half of the tomato sauce evenly over the bottom of a 9×13 inch baking dish.
Lay a prepared cabbage leaf flat on a work surface. Place about 1/4 cup of the beef mixture near the bottom (stem) end of the leaf.
Fold the sides of the leaf over the filling, then roll it up tightly from the bottom to the top, like a burrito. Repeat with the remaining leaves and filling.
Place each finished roll seam-side down in the sauced baking dish, arranging them snugly in a single layer.
5. Bake:
Pour the remaining sauce evenly over the top of the cabbage rolls.
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 1 hour, or until the rice and beef are fully cooked and the cabbage is tender.
6. Add Cheese and Serve:
Remove the dish from the oven and carefully remove the foil. Sprinkle the shredded cheese over the hot rolls.
Return the dish to the oven, uncovered, for 2-3 minutes, just until the cheese is melted and bubbly.
Let the rolls rest for 5 minutes before serving.
Serving Suggestions
Classic Comfort: Serve alongside creamy mashed potatoes or buttery egg noodles.
Lighter Option: Pair with a crisp green salad or steamed green beans.
Don’t Waste the Sauce: A slice of crusty bread is perfect for soaking up the delicious extra sauce.
Helpful Tips
Easier Leaf Removal: For an easier method, freeze the whole head of cabbage overnight. Thaw it completely, and the leaves will be soft and ready to use without boiling.
Rice Note: Using uncooked rice is traditional as it absorbs moisture from the meat and sauce during cooking, resulting in a perfectly textured filling.
Customize It: Feel free to add 1/2 teaspoon of dried herbs like oregano, thyme, or parsley to the filling for an extra layer of flavor.
Nutritional Highlights
This dish offers a well-balanced meal in one! Cabbage is an excellent source of vitamins C and K, while lean ground beef provides high-quality protein and iron. The combination of ingredients creates a satisfying dish rich in essential nutrients.
