Instructions
Step 1: Prepare the cabbage
Preheat your oven to 350°F (175°C). Bring a large pot of water to a boil and carefully lower the whole cabbage inside. Simmer for about 10 minutes, or until the outer leaves are pliable. Remove the cabbage, let it cool slightly, and gently separate the leaves without tearing them.
Step 2: Mix the filling
In a large bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt, and black pepper. Stir until all ingredients are evenly incorporated into a cohesive filling.
Step 3: Roll the cabbage leaves
Lay one cabbage leaf flat and place about ¼ cup of filling in the center. Fold the sides over the meat, then roll tightly from the bottom to enclose the mixture. Continue until all filling and leaves are used.
Step 4: Assemble and add sauce
Spread a thin layer of tomato sauce on the bottom of a large baking dish. Arrange the rolls seam-side down in a single layer. In a separate bowl, whisk together the remaining tomato sauce, beef broth, sugar, and lemon juice. Pour this sauce evenly over the rolls. Cover the dish with foil.
Step 5: Bake
Bake for 1½ to 2 hours, until the cabbage is tender and the filling is cooked through. Remove the foil during the last 10 minutes for a slightly thicker sauce, if desired.
Step 6: Finish and serve
Sprinkle with fresh dill for a bright, aromatic finish. Serve warm, spooning extra sauce over each roll.
Cabbage preparation matters – The leaves must be pliable but not overcooked. If boiled too long, they may tear easily when rolling. An alternative is to freeze the whole cabbage overnight and thaw it; the leaves naturally soften without boiling.
Uniform roll size is key – Keep the amount of filling consistent (about ¼ cup per leaf). This ensures the rolls cook evenly and prevents some from being underdone while others are dry.
Seam-side placement prevents unraveling – Always place rolls seam-side down in the baking dish. The weight of the sauce helps hold them together, but seam placement is crucial for structure.
Sauce coverage is essential – Make sure the rolls are fully coated in sauce before baking. Exposed cabbage leaves can dry out or burn, while sauced rolls remain tender and infused with flavor.
Slow cooking develops depth – Baking for at least 1½ hours allows the flavors of the cabbage, meat, rice, and sauce to meld. Rushing the process will result in less tender cabbage and a weaker flavor profile.
