A delightful twist on the classic stuffed cabbage rolls, featuring a flavorful filling and a tangy tomato glaze.
Bring a large pot of water to a boil and carefully submerge the cabbage leaves until they soften.
Softening the leaves makes them pliable and easy to roll.
In a mixing bowl, combine the ground beef, cooked rice, chopped onion, diced green pepper, black pepper, and garlic powder.
Mix the filling gently to avoid overworking the meat, which can make it dense.
Place a portion of the filling onto each cabbage leaf, roll it up, and tuck in the sides to secure.
Use a toothpick to secure the rolls if needed.
Arrange the rolls seam-side down in a baking dish.
Placing them seam-side down helps them stay rolled during cooking.
In a saucepan, mix the tomato sauce, brown sugar, cornstarch, and water. Heat until the mixture thickens slightly.
Stir constantly to prevent lumps from forming.
Pour the sauce over the cabbage rolls in the baking dish.
Ensure the rolls are evenly coated with the sauce for consistent flavor.
Cover the dish with foil and bake in a preheated oven at 350°F (175°C) for 45 minutes.
Covering the dish helps retain moisture and cook the rolls evenly.
Serve the cabbage rolls warm, garnished with fresh parsley if desired.
Serving with a dollop of sour cream adds a creamy contrast to the tangy sauce.
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