stuffed cabbage roll

Bring a large pot of water to a boil. Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for about 2-3 minutes, or until tender. Remove the leaves and set aside to cool.
In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, parsley, thyme, paprika, salt, and black pepper. Mix well until all ingredients are evenly combined.
Take one cabbage leaf at a time and place a small amount of the meat mixture in the center. Roll the leaf up tightly, tucking in the sides as you go. Repeat with the remaining cabbage leaves and meat mixture.
In a large pot or Dutch oven, combine the tomato sauce, beef broth, tomato paste, brown sugar, Worcestershire sauce, and lemon juice. Stir well to combine.
Place the stuffed cabbage rolls in the pot, seam side down, in a single layer. Add a second layer if necessary.
Bring the liquid to a boil over medium heat. Cover the pot and simmer for about 1 hour, or until the cabbage is tender and the meat is cooked through.
Serve the stuffed cabbage rolls warm, spooning some of the sauce over each roll. They can be eaten on their own or with mashed potatoes or crusty bread.
These stuffed cabbage rolls are a comforting and satisfying dish that are perfect for a hearty meal. The tender cabbage leaves are filled with a flavorful meat and rice mixture and the rich tomato based sauce adds a delicious touch. Enjoy the classic flavors and textures of this traditional dish!