Stuffed Cabbage Rolls

 Prepare the cabbage: Bring a large pot of salted water to a boil. Carefully place the cabbage in the water and cook for about 5–8 minutes , peeling off the softened outer leaves as they loosen. Set leaves aside to cool.

Make the filling: In a large bowl, combine ground beef, pork, uncooked rice, onion, garlic, egg, salt, pepper, paprika, and parsley. Mix until just combined.
Make the sauce: Combine tomato sauce, diced tomatoes, brown sugar, lemon juice, salt, pepper, and broth.
Roll the cabbage: Cut the thick rib from each cabbage leaf. Place about 2–3 tablespoons of filling near the bottom of each leaf. Fold in the sides and roll tightly.
Arrange: Spread some tomato sauce in the bottom of a large baking dish. Place the cabbage rolls seam-side down in a snug layer. For the remaining sauce over them.
Bake: Cover tightly with foil and bake at 350°F (175°C) for about 1½–2 hours , until the cabbage is tender and the filling reaches 160°F/71°C internally.
Rest and serve: Let the rolls rest for 10–15 minutes before serving. Spoon plenty of the tomato sauce over each roll.
Tip

For especially tender cabbage rolls, don’t pack the filling too tightly—the rice expands as it cooks. Serve with sour cream and fresh parsley for the classic finish.