A delightful twist on classic cabbage rolls, featuring a flavorful herb tomato sauce and a simplified preparation process.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Bring a large pot of water to a boil and carefully place the cabbage head in it. Cook for about 5 minutes to soften the leaves.
Softening the leaves makes them easier to roll without tearing.
Remove the cabbage from the water and let it cool. Peel off the leaves gently.
Use a knife to cut away the thick stem part of each leaf for easier rolling.
In a mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, garlic powder, seasoning salt, and black pepper.
Mixing by hand ensures all ingredients are evenly distributed.
Lay a cabbage leaf flat and place a scoop of the meat mixture in the center. Roll the leaf tightly around the filling.
Tuck in the sides of the leaf as you roll to secure the filling.
In a separate bowl, mix the tomato sauce, dried basil, dried oregano, black pepper, chopped onion, and lemon juice to make the sauce.
Adjust the seasoning to your taste before pouring over the rolls.
Spread a layer of sauce on the bottom of a baking dish. Arrange the cabbage rolls in a single layer on top.
Ensure the rolls are snug but not overcrowded to allow even cooking.
Pour the remaining sauce over the rolls, covering them completely. Cover the dish with foil.
Covering with foil prevents the rolls from drying out during baking.
Bake in the preheated oven for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.
Check the rolls halfway through to ensure even cooking.
Serve the cabbage rolls hot, garnished with fresh parsley if desired.
Pair with a side of crusty bread for a complete meal.
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