8 to ten cabbage leaves
1 pound lean ground beef
1 teaspoon salt
1 1/2 teaspoons pepper
1/2 medium coarsely chopped onion
1 cup cooked rice
A half-cup of milk
2 smashed garlic cloves
1 beaten egg cheese of choice as a topping
To make the sauce:
1 8-ounce can of tomato sauce
1 tablespoon brown sugar
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
Bring a big saucepan of salted water to a boil.
Combine the egg and milk in a mixing basin. Combine the ground beef, salt, pepper, garlic, onion, and rice in a mixing bowl.
Combine the tomato sauce, brown sugar, ketchup, Worcestershire sauce, and lemon juice in a separate mixing dish. Mix until everything is well blended.
Remove the core of the cabbage by cutting deeply at a 45-degree angle. Please place it in a pot of boiling water and let it cook for 5 minutes. Remove 8 to 10 leaves with tongs. Allow the leaves to cool.
Scoop roughly 4 tbsp (1/4 cup) of the mixture into a cabbage leaf. Wrap it up.
Fill the bottom of a casserole dish with sauce. Place the cabbage rolls in the pan and top with the remaining sauce. Cover the dish with a lid or a piece of aluminum foil. Please place it in a preheated oven at 350°F for 1 hour.
Remove from the oven and top with your favorite cheese. Serve your cabbage rolls and enjoy them.