Cabbage RollsIngredients1 large head green cabbage1 pound ground beef1/2 pound ground pork optional1 cup cooked white rice1 small onion, finely chopped2 cloves garlic, minced1 egg1 teaspoon salt1/2 teaspoon black pepper1 teaspoon paprika1/2 teaspoon dried thyme2 cups tomato sauce1 cup diced tomatoes1 tablespoon brown sugar1 tablespoon lemon juice or vinegar2 tablespoons vegetable oilInstructionsBring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Cook for a few minutes, peeling off softened leaves as they loosen. Set the leaves aside to cool.In a large bowl, combine ground beef, ground pork, cooked rice, onion, garlic, egg, salt, black pepper, paprika, and thyme. Mix gently until well combined.Lay a cabbage leaf flat and place a scoop of the meat mixture near the base of the leaf. Fold in the sides and roll tightly. Repeat with remaining leaves and filling.Heat the oil in a large pot or deep skillet over medium heat. Arrange the cabbage rolls seam-side down in the pot.In a bowl, mix tomato sauce, diced tomatoes, brown sugar, and lemon juice. Pour the sauce over the cabbage rolls.Cover and simmer on low heat for 1 1/2 to 2 hours, occasionally spooning sauce over the rolls, until the cabbage is tender and the filling is fully cooked.Serve hot with mashed potatoes or crusty bread for a comforting, old-fashioned meal.
