TRADITIONAL STUFFED CABBAGE ROLLS

Preheat the oven to 350 degrees F (175 degrees C).

Remove the cabbage core and carefully separate the leaves. Boil a large pot of water and blanch the cabbage leaves for 2-3 minutes until softened. Set aside to cool.

In a spacious mixing bowl, combine ground beef, cooked rice, onion, parsley, garlic, egg, salt, and pepper. Ensure thorough mixing.

Spoon 2-3 tablespoons of the beef mixture onto each cabbage leaf. Roll up the leaf, tucking in the sides to create tidy packages.

In a large pot or Dutch oven, simmer diced tomatoes, beef broth, brown sugar, and apple cider vinegar.

Place the stuffed cabbage rolls into the pot and ladle some sauce over the top.

Cover the pot and bake in the preheated oven for 1 1/2 hours, until the cabbage is tender and the meat is fully cooked. Serve warm and savor the nostalgic flavors.