Preparation Steps

• Bring a large pot of salted water to a boil. Core the cabbage and carefully separate the leaves. Blanch cabbage leaves in boiling water for 2 to 3 minutes until pliable; drain and set aside to cool.
• Heat olive oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook 30 seconds more; remove from heat and let cool slightly.
• In a large bowl, combine ground beef, ground pork, cooked rice, beaten egg, sautéed onions and garlic, paprika, salt, and pepper. Mix gently until just combined.
• Place about 1/3 cup of the meat mixture in the center of each cabbage leaf. Fold sides over the filling and roll up from the stem end to seal. Repeat until all filling is used.
• In a large Dutch oven or deep skillet, spread a thin layer of crushed tomatoes on the bottom to prevent sticking. Arrange cabbage rolls seam-side down in the pot in a single layer, packing snugly.
• In a bowl, whisk together crushed tomatoes, tomato sauce, tomato paste, water, Worcestershire sauce, and brown sugar. Pour the sauce over the cabbage rolls. Add bay leaf.
• Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and simmer for 75 to 90 minutes until cabbage is tender and filling is cooked through.
• Carefully remove the lid and simmer uncovered for 5 to 10 minutes to thicken the sauce if needed. Taste and adjust seasoning with salt and pepper.
• Serve cabbage rolls hot, spooning sauce over each portion. Garnish with chopped fresh parsley if desired.