A delightful twist on traditional cabbage rolls, featuring a flavorful beef filling and a tangy tomato sauce.
Combine the ground beef, egg, cooked rice, parsley, and celery in a mixing bowl.
Mix the ingredients gently to avoid overworking the meat, which can make the filling dense.
Blanch the cabbage leaves in boiling water until pliable, then drain and set aside.
Use tongs to handle the hot cabbage leaves safely.
Sauté the chopped onion in a saucepan until translucent, then add the tomato sauce, lemon juice, and sugar. Simmer for 10 minutes.
Stir the sauce occasionally to prevent it from sticking to the pan.
Place a portion of the filling onto each cabbage leaf, roll tightly, and secure with a toothpick.
Ensure the rolls are tightly packed to prevent them from unraveling during cooking.
Arrange the rolls in a baking dish, pour the sauce over them, cover, and bake at 180°C for 1.5 hours.
Check occasionally to ensure the sauce doesn't dry out; add a splash of water if needed.
Serve the cabbage rolls hot, garnished with additional parsley if desired.
Pair with a side of crusty bread to soak up the delicious sauce.
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