A delightful twist on the classic stuffed cabbage rolls, featuring a flavorful filling and a rich tomato sauce.
Bring a large pot of water to a boil and blanch the cabbage head for about 5 minutes until the leaves are pliable.
Blanching the cabbage makes the leaves easier to separate and prevents tearing.
Carefully separate the cabbage leaves and set them aside.
Use a sharp knife to cut the core out of the cabbage for easier leaf removal.
In a mixing bowl, combine the ground beef, pork sausage, cooked rice, chopped onion, minced garlic, paprika, and black pepper.
Mix the ingredients thoroughly to ensure even seasoning.
Place a portion of the filling onto a cabbage leaf, fold the sides over, and roll tightly.
Ensure the rolls are tightly wrapped to prevent them from opening during cooking.
Arrange the rolls seam-side down in a baking dish.
Place the rolls close together to keep them secure.
In a bowl, mix the crushed tomatoes, tomato paste, sugar, olive oil, and salt to create the sauce.
Adjust the seasoning of the sauce to your taste before pouring.
Pour the sauce over the cabbage rolls, ensuring they are well covered.
Covering the rolls completely with sauce prevents them from drying out.
Cover the dish with foil and bake in a preheated oven at 325°F for 2 hours.
Check the rolls halfway through to ensure they are cooking evenly.
Serve the cabbage rolls hot, garnished with fresh parsley if desired.
Pair with mashed potatoes or crusty bread for a complete meal.
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