Stuffed Cabbage

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the head in the boiling water for about 2-3 minutes to soften the leaves.
3. Step 3: Once the leaves are pliable, remove the cabbage from the water and let it cool slightly. Carefully peel off 12-14 leaves and set aside.
4. Step 4: In a skillet over medium heat, add olive oil and sauté the chopped onion and minced garlic until soft and translucent, about 5 minutes.
5. Step 5: In a large bowl, combine the ground beef, cooked rice, sautéed onion and garlic, Worcestershire sauce, salt, black pepper, paprika, and parsley. Mix until well combined.
6. Step 6: Take one cabbage leaf and place a generous spoonful of the filling at the base of the leaf. Fold the sides over the filling and roll it up tightly, tucking in the ends as you go. Repeat with the remaining leaves and filling.
7. Step 7: In a large baking dish, spread a layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls seam-side down in the dish.
8. Step 8: Pour the remaining tomato sauce and diced tomatoes over the stuffed cabbage rolls, ensuring they are well covered.
9. Step 9: Cover the baking dish with foil and bake in the preheated oven for about 1 hour.
10. Step 10: Remove the foil and bake for an additional 15-20 minutes until the rolls are heated through and the sauce is bubbling.
11. Step 11: Remove from the oven and let cool for a few minutes before serving. Enjoy your stuffed cabbage!