A delightful twist on the classic cabbage rolls, featuring a flavorful filling and a rich tomato sauce.
Prepare the cabbage leaves by boiling them in a large pot of water until softened, then drain and set aside.
Blanching the cabbage leaves makes them pliable and easier to roll.
In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, diced mushrooms, salt, and pepper.
Ensure the ingredients are evenly mixed for consistent flavor in each roll.
Place a portion of the filling at the base of each cabbage leaf, roll it up, and tuck in the sides to secure.
Use a toothpick to secure the rolls if needed.
Arrange the cabbage rolls in a baking dish, seam side down.
Placing the rolls seam side down helps them stay intact during cooking.
Mix the tomato sauce, sugar, and lemon juice in a bowl, then pour over the cabbage rolls.
Ensure the sauce covers the rolls evenly for consistent flavor.
Bake the rolls in a preheated oven at 350°F (175°C) for 45 minutes or until the filling is cooked through.
Cover the dish with foil to prevent the rolls from drying out.
Transfer the liquid from the baking dish to a saucepan, mix with cornstarch and water, and heat until thickened.
Stir continuously to avoid lumps in the sauce.
Pour the thickened sauce over the cabbage rolls before serving.
Garnish with fresh parsley for a touch of color and flavor.
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