Cabbage Rolls

## Instructions

1. **Prep the cabbage leaves:** Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage head with a sharp knife. Submerge the whole cabbage in boiling water for 3 to 5 minutes until the outer leaves soften and easily peel away. Remove 12 large leaves, trim the thick center vein down flat on each leaf, and set aside.

2. **Mix the filling:** In a large bowl, combine the ground beef, uncooked rice, diced onion, minced garlic, beaten egg, salt, pepper, and paprika. Mix thoroughly until fully combined.

3. **Roll the cabbage:** Lay a cabbage leaf flat. Place about 1/4 cup of the  meat mixture near the stem end. Fold the sides of the leaf over the filling, then roll tightly from the bottom up, securing the meat inside.

4. **Assemble and simmer:** Whisk the  tomato sauce, crushed tomatoes, brown sugar, lemon juice, and broth together in a bowl. Spread a thin layer of sauce on the bottom of a large heavy pot or Dutch oven. Arrange the cabbage rolls seam-side down in rows. Pour the remaining sauce over the top, cover tightly, and simmer over low heat for 60 to 70 minutes until the meat is  cooked through and the rice is tender.