2 tablespoons brown sugar
2 tablespoons lemon juice or vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions:
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Bring a large pot of water to a boil. Carefully remove the core from the cabbage and boil the whole head for 3-5 minutes, until the leaves are soft and flexible. Drain and separate leaves. Trim thick veins from the base of each leaf.
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In a large bowl, mix ground meat, cooked rice, onion, garlic, egg, parsley, salt, pepper, and paprika until completely combined.
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Lay one cabbage leaf flat and place 2-3 tablespoons of filling in the center. Fold the sides over and roll up tightly from the base, tucking in ends. Repeat with remaining leaves and filling.
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Mix all sauce ingredients together in a bowl.
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Spoon a layer of sauce into the bottom of a deep baking dish or Dutch oven. Arrange cabbage rolls seam-side down, then pour the rest of the sauce over the top.
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Cover tightly with foil or a lid. Bake in a preheated oven at 350°F (175°C) for 1.5 to 2 hours, or until the rolls are cooked through and tender.
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Serve hot with extra sauce spooned over the top.
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