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.
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