Stuffed Cabbage Rolls 

Ingredients:

• 1 medium head of cabbage
• 1 lb ground beef or pork (or a mix)
• 1/2 cup cooked rice
• 1 small onion, finely chopped
• 1 egg
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz) tomato sauce
• 1 can (14 oz) diced tomatoes
• 1 tbsp sugar
• 1 tbsp vinegar (optional for extra tang)

Method:

1. Prepare the Cabbage:
   
   • Cut the core from the cabbage and carefully peel off 12-14 large leaves. Blanch the leaves in boiling water for about 2 minutes until they soften. Drain and set aside.
3. Make the Filling:
   
   • In a bowl, combine the ground meat, cooked rice, chopped onion, egg, garlic powder, paprika, salt, and pepper. Mix well.
5. Form the Rolls:
   
   • Place a cabbage leaf on a flat surface and trim the thick vein from the base of the leaf. Spoon about 2 tablespoons of the meat mixture onto the leaf and roll it up, folding in the sides as you go. Repeat with all the leaves.
7. Cook the Rolls:
   
   • In a large pot, combine the tomato sauce, diced tomatoes, sugar, and vinegar. Bring to a simmer. Place the cabbage rolls seam-side down into the sauce, packing them tightly together.
   • Cover the pot and simmer for about 45 minutes, until the rolls are cooked through and tender.
9. Serve:
   
   • Serve the stuffed cabbage rolls with extra tomato sauce on top if desired.