Now, let’s get to the fun part — cooking! Making cabbage rolls may take some time, but the result is absolutely worth your effort. Follow my detailed steps below, and you’ll have a delightful dish that you can be proud of.

Start with that large head of cabbage. You’ll want to steam it to make it pliable. Fill a large pot with water and bring it to a boil. Carefully lower the head of cabbage in and allow it to cook for 2-3 minutes until the outer leaves soften.

Once done, remove the cabbage and allow it to cool. Gently peel off about 10-12 outer leaves. Set them aside. You can save the inner part for another recipe or green smoothie.

Now, let’s talk about the filling. In a large bowl, combine the lean ground beef, ground pork sausage, ½ diced onion, minced garlic, egg, rice, dried parsley, and smoked paprika. Season with salt and freshly ground black pepper to taste. Mix it all well; I usually use my hands for this step.

Pro tip: Cooking a small portion of the mixture as a test will help you adjust seasoning before rolling.

On a clean, flat work surface, take one cabbage leaf. Place about 2-3 tablespoons of the filling in the center. Fold the sides over the filling and roll from the stem end to the top, tucking in the sides as you go.

Repeat this process until all filling is used, placing the rolled cabbage seam-side down on a plate or tray.

While you’re rolling the cabbage, let’s prepare that delicious sauce. In a saucepan, heat a tablespoon of extra virgin olive oil over medium heat. Add the finely diced onion and minced garlic. Sauté until fragrant and translucent (about 3-4 minutes).

Next, pour in the diced tomatoes and tomato sauce. Stir in the brown sugar, apple cider vinegar, and dried oregano. Season with salt and pepper. Let this simmer on low for about 15 minutes to mingle the flavors.

In a large baking dish, spread a small amount of the sauce on the bottom. This prevents the cabbage rolls from sticking. Place the cabbage rolls seam-side down in the dish. Pour the remaining sauce evenly over the top of the rolls.

Add a splash more of water or broth if you feel it needs it; you want the rolls to bake gently without drying out.

Cover the baking dish with foil and place it in a preheated oven at 350°F (175°C). Bake for about 45 minutes. Halfway through, carefully remove the foil and let it bake uncovered for the last 15-20 minutes.

Once done, let the rolls rest for a bit. Serve them warm with a sprinkle of freshly chopped parsley on top. The combination of the savory filling, soft cabbage, and rich tomato sauce is just divine!