In a saucepan combine:

• Crushed tomatoes

• Tomato sauce

• Tomato paste

• Brown sugar

• Lemon juice

• Salt & pepper

• Beef broth

Simmer 10 minutes.

Taste and adjust sweetness or acidity.

🥬 Step 4: Roll the Cabbage

1. Lay cabbage leaf flat.

2. Place ¼–⅓ cup filling near base.

3. Fold sides inward.

4. Roll tightly from bottom up like a burrito.

Keep rolls firm but not bursting.

🍲 Step 5: Assemble for Baking

1. Spread a thin layer of sauce on bottom of baking dish or Dutch oven.

2. Arrange rolls seam-side down.

3. Pour remaining sauce over top.

4. Cover tightly with foil or lid.

🔥 Step 6: Bake Slowly

• Preheat oven to 350°F (175°C).

• Bake 1½ to 2 hours.

Rolls are done when:

• Cabbage is fork-tender.

• Internal temp reaches 160°F (71°C).

Slow cooking makes them melt-in-your-mouth soft.

⏳ Step 7: Rest Before Serving

Let rest 15–20 minutes before serving.
Sauce thickens and flavors settle.

🍽 Serving Ideas

• With mashed potatoes

• With crusty bread

• With sour cream on top

• With extra fresh parsley

🧠 Pro Tips for Perfect Cabbage Rolls

✔ Slightly undercook rice before mixing (it finishes cooking in oven)
✔ Trim thick rib so rolls don’t split
✔ Don’t skip sugar — balances acidity
✔ If sauce gets too thick, add broth
✔ Even better the next day

❄️ Storage & Freezing

Refrigerator:

• Keeps 3–4 days airtight

Freezer:

• Freeze before or after baking

• Good up to 3 months

Reheat gently covered with extra sauce.

⏱ Total Time

• Prep: 40 minutes

• Bake: 1½–2 hours

• Total: ~2½ hours

↓ See next page ↓