Ingredients:
1 large green cabbage
1 pound ground beef
1 cup cooked white rice
1/2 cup chopped onion
1/4 cup chopped parsley
2 cloves of garlic, minced
1 egg, beaten
1 teaspoon salt
1/4 teaspoon black pepper
1 can (14.5 ounces) diced tomatoes
1/2 cup beef broth
1/4 cup brown sugar
2 tablespoons apple cider vinegar
Instructions:
Preheat the oven to 350 degrees F (175 degrees C).
Remove the cabbage core and gently separate the leaves. Boil a large pot of water and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.
In a spacious mixing bowl, combine ground beef, cooked rice, onion, parsley, garlic, beaten egg, salt, and pepper. Thoroughly mix the ingredients.
Spoon approximately 2-3 tablespoons of the beef mixture onto each cabbage leaf. Roll up the leaf, tucking in the sides to create a compact package.
In a large pot or Dutch oven, bring diced tomatoes, beef broth, brown sugar, and apple cider vinegar to a simmer.
Place the stuffed cabbage rolls into the pot, spooning some of the sauce over the top.
Cover the pot and bake in the preheated oven for 1 1/2 hours, ensuring the cabbage becomes tender, and the meat is thoroughly cooked.
Serve warm and savor the delightful flavors of these classic stuffed cabbage rolls. Enjoy!