Old Fashioned Stuffed Cabbage Rolls 
Ingredients:
1 head of cabbage
1 lb ground beef
1 cup cooked rice
1 onion, finely chopped
2 cloves garlic, minced
1 egg
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tablespoon Worcestershire sauce
1 teaspoon paprika
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)
Instructions:
Preheat your oven to 350°F (175°C). Grease a baking dish large enough to hold all the cabbage rolls.
Bring a large pot of water to a boil. Carefully remove the core from the cabbage head and place it in the boiling water. Cook for about 5 minutes, or until the outer leaves are softened and pliable. Remove the cabbage from the water and let it cool slightly.
In a mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, paprika, salt, and pepper. Mix until well combined.
Carefully peel off the softened outer leaves of the cabbage and trim off the thick center stem.
Place a spoonful of the meat and rice mixture onto each cabbage leaf. Roll up the leaves, tucking in the sides, to form cabbage rolls.
Place the cabbage rolls seam side down in the prepared baking dish.
In a separate bowl, mix together diced tomatoes, tomato sauce, and Worcestershire sauce. Pour the mixture over the cabbage rolls.
Cover the baking dish with aluminum foil and bake in the preheated oven for 1 hour.
Remove the foil and bake for an additional 15-20 minutes, or until the cabbage rolls are cooked through and the sauce is bubbly.
Garnish with chopped fresh parsley if desired, and serve the old fashioned stuffed cabbage rolls hot.
Notes 
:
You can add variations to the filling by incorporating cooked ground pork, veal, or turkey.
Leftover cabbage rolls can be stored in the refrigerator for up to 3 days. Reheat before serving.
This dish pairs well with mashed potatoes or crusty bread.
