A delightful twist on traditional cabbage rolls, featuring a flavorful filling and a rich tomato sauce.
Blanch the cabbage leaves in boiling water until softened, then drain and set aside.
Blanching the leaves makes them pliable and easier to roll.
In a bowl, mix the ground beef, cooked rice, chopped onion, egg, milk, and salt until well combined.
Ensure the filling is evenly mixed for consistent flavor.
Place a portion of the filling onto each cabbage leaf, roll tightly, and tuck in the edges.
Use a small amount of filling to avoid overstuffing the rolls.
Arrange the rolls seam-side down in a baking dish.
Placing the rolls seam-side down helps them stay intact during cooking.
Combine the crushed tomatoes and Worcestershire sauce, then pour over the rolls.
Adjust the sauce seasoning to your taste before pouring.
Bake the rolls in a preheated oven at 350°F (175°C) for 1 hour.
Cover the dish with foil to prevent the rolls from drying out.
Serve the cabbage rolls hot with a dollop of sour cream if desired.
Garnish with fresh parsley for a pop of color and flavor.
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