German Cabbage Rolls

Instructions

1. Prepare the cabbage
   Core the cabbage and place it in a large pot of boiling water. Cook for 5-8 minutes until leaves are softened and pliable. Remove from water, let cool, and carefully peel off 12-14 large leaves. Cut out the thick center rib from each leaf to make rolling easier.
2. Make the filling
   In a large bowl, combine ground beef, ground pork, cooked rice, half of the diced onion, garlic, beaten egg, chopped parsley, 1/2 teaspoon caraway seeds, paprika, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
3. Form the rolls
   Place about 1/4 cup of the meat mixture near the stem end of each cabbage leaf. Fold the sides of the leaf over the filling, then roll up from the stem end, creating a neat package. Secure with toothpicks if necessary.
4. Prepare the sauce
   Heat vegetable oil in a large Dutch oven or heavy pot. Add the remaining diced onion and sauté until translucent. Add remaining caraway seeds, crushed tomatoes, and beef broth. Bring to a simmer and season with salt and pepper.
5. Cook the cabbage rolls
   Carefully place the cabbage rolls, seam side down, into the simmering sauce. Cover the pot and reduce heat to low. Simmer for 1 hour to 1 hour 15 minutes, until the meat filling is cooked through and cabbage is tender.
6. Finish and serve
   Remove the cabbage rolls from the sauce and place on a serving platter. If desired, thicken the sauce by simmering uncovered for a few minutes. Pour sauce over the cabbage rolls and serve hot with a side of mashed potatoes or bread.