Cut out the thick core from the bottom of the cabbage head.
Submerge the cabbage head into the boiling water for 3 to 5 minutes until the leaves soften.
Carefully remove the cabbage and peel off 12 to 14 outer leaves. Trim down the thick center vein on the back of each leaf using a paring knife so they roll easily. 🔪🥬
Make the Meat Filling:
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt, and black pepper.
Mix gently with your hands or a fork until completely incorporated. 🥩🥣
Assemble the Cabbage Rolls:
Lay a prepared cabbage leaf flat on a clean surface or cutting board.
Place about ¼ to ⅓ cup of the meat mixture into the center near the stem end.
Fold the bottom edge over the filling, tuck in both sides, and roll up tightly toward the top end (like a burrito). 🌯
Prepare the Baking Dish & Sauce:
Preheat your oven to 350°F (175°C).
Whisk together the tomato sauce, beef broth, sugar, and lemon juice in a bowl.
Spread a thin layer of sauce on the bottom of a 9×13-inch baking dish. Line the bottom with any extra torn or unused cabbage leaves. 🥘
Layer & Bake:
Arrange the cabbage rolls seam-side down in the baking dish, fitting them closely together.
Pour the remaining tomato sauce mixture evenly over the rolls. 🥫
Cover tightly with aluminum foil and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, until the cabbage is tender and the meat is fully cooked. ⏲️
Garnish & Serve:
Let rest for 5 to 10 minutes before serving.
Garnish with chopped fresh dill if desired and serve hot with a dollop of sour cream! 🌿🍋
