Preparation Steps

• Bring a large pot of salted water to a boil. Core the cabbage and carefully remove about 12 large outer leaves. Blanch leaves in boiling water for 2 to 3 minutes until pliable; drain and set aside to cool.
• In a skillet, heat olive oil over medium heat. Add chopped onion and cook 4 to 5 minutes until softened. 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, chopped parsley, cooled onion and garlic, salt, pepper, and paprika. Mix gently until just combined.
• Place about 2 to 3 tablespoons of the meat mixture near the base of each cabbage leaf. Fold sides in and roll up tightly to enclose the filling. Repeat with remaining leaves and filling.
• Pour a thin layer of crushed tomatoes and beef broth into the bottom of a large Dutch oven or deep baking dish. Place stuffed rolls seam-side down in a single layer. Pour remaining crushed tomatoes over the rolls, add bay leaf and sugar if using.
• Cover the pot and simmer on low heat for 1 hour 15 minutes to 1 hour 30 minutes, or bake in a 350°F oven covered for the same time, until meat is cooked through and cabbage is tender.
• Remove bay leaf. Let the rolls rest 10 minutes before serving. Spoon sauce over rolls and garnish with additional parsley if desired.