Instructions:
Preparing the Cabbage:
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Prepare the cabbage: Carefully remove the core from the cabbage. Bring a large pot of water to a boil. Place the whole cabbage head in the pot and blanch the leaves for about 2-3 minutes or until softened. Use tongs to remove the leaves and set them aside to cool. If some leaves are too thick, you can shave off the tough veins with a knife.
Preparing the Filling:
Prepare the filling: In a large mixing bowl, combine the ground meat, cooked rice, chopped onion, egg, garlic powder, paprika, salt, and pepper. Mix everything together until well incorporated.
Assembling the Rolls:
Assemble the cabbage rolls: Lay a cabbage leaf flat on a clean surface. Place a small amount of the filling (about 2-3 tablespoons) near the stem of the leaf. Roll it up, folding in the sides as you go, to encase the filling securely. Repeat with the remaining leaves and filling.
Cooking the Rolls:
Make the sauce: In a large pot or Dutch oven, combine the tomato sauce, sugar, paprika, vinegar, bay leaf (if using), salt, and pepper. Bring to a simmer.
Cook the rolls: Carefully place the stuffed cabbage rolls into the sauce, seam side down. Pour any remaining sauce over the rolls. Cover the pot and simmer on low for about 1-1.5 hours, or until the rolls are tender and fully cooked.
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