Cabbage Rolls

Instructions

1. Prepare the cabbage
   Core the cabbage and place it in a large pot of boiling water. As the outer leaves soften (about 2-3 minutes), gently peel them off using tongs and place them in a colander to drain and cool. Continue until you have 16-18 leaves. Cut out the thick center rib from each leaf to make them easier to roll.
2. Make the filling
   In a large bowl, combine the ground beef, ground pork, rice, chopped onion, garlic, parsley, dill, salt, pepper, and egg. Mix gently but thoroughly with your hands until all ingredients are well incorporated, being careful not to overmix.
3. Roll the cabbage leaves
   Place about 1/4 cup of the meat mixture on each cabbage leaf. Fold the sides of the leaf over the filling, then roll up from the stem end to completely enclose the filling, creating a neat package. Repeat with remaining leaves and filling.
4. Prepare the sauce
   In a bowl, mix together the tomato sauce, brown sugar, and lemon juice until well combined. This creates a tangy-sweet sauce that will flavor the cabbage rolls as they cook.
5. Arrange and cook
   Spread 1/2 cup of the sauce in the bottom of a large Dutch oven or heavy pot. Arrange the cabbage rolls seam-side down in tight layers. Pour the remaining sauce over the rolls. If there are any leftover cabbage leaves, chop them and sprinkle over the top.
6. Simmer until tender
   Cover the pot and bring to a simmer over medium heat. Reduce heat to low and simmer for about 1 hour and 30 minutes, or until the cabbage is very tender and the meat and rice are cooked through. Occasionally spoon sauce over the rolls during cooking.
7. Rest and serve
   Remove from heat and let stand, covered, for 15 minutes before serving. This allows the flavors to meld and the cabbage rolls to set. Serve hot with a dollop of sour cream and additional sauce spooned over the top.