My Polish aunt taught me this and it’s been a household fave since!

Instructions

Part 1: Prepare the Cabbage Leaves

Preheat your oven to 350°F (175°C).
Bring a large stockpot of salted water to a boil. Carefully core the cabbage and submerge the whole head in the boiling water.
Boil for about 10 minutes, until the outer leaves are pliable and peel away easily. Use tongs to remove the cabbage and let it cool until it’s easy to handle.
Gently separate the leaves, trying to keep them intact. If the inner leaves are still too firm, return the cabbage to the boiling water for a few more minutes. Pat the leaves dry with a paper towel.

Part 2: Make the Filling

In a large mixing bowl, combine the ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt, and pepper.
Use your hands to mix everything gently but thoroughly until just combined. Avoid overmixing to ensure tender rolls.

Part 3: Assemble the Rolls

Lay a cabbage leaf flat on a cutting board. If the leaf has a very thick stem, carefully shave it down with a paring knife to make it easier to roll.
Place about ¼ to ⅓ cup of the meat mixture in the center of the leaf, near the stem end.
Fold the sides of the leaf over the filling, then tightly roll it up from the bottom (stem end) to the top. The roll should be snug but not bursting.
Repeat with the remaining leaves and filling.

Part 4: Bake to Perfection

Spread ½ cup of the tomato sauce evenly over the bottom of a 9×13-inch baking dish or a Dutch oven.
Arrange the cabbage rolls seam-side down in a single, snug layer in the dish.
In a medium bowl, whisk together the remaining 1 ½ cups of tomato sauce, beef broth, sugar, and lemon juice. Pour this sauce evenly over the rolls.
Cover the baking dish tightly with aluminum foil (or a lid if using a Dutch oven).
Bake for 1 hour and 30 minutes to 2 hours, until the cabbage is very tender and the meat is cooked through.

Part 5: Serve

Let the rolls rest for 10 minutes after removing them from the oven.
Serve warm, spooning the extra sauce from the pan over the top and garnishing with fresh dill, if desired.

Freezing the Cabbage: An alternative to boiling is to freeze the whole, cored cabbage overnight. Thaw it completely, and the leaves will be soft and pliable, ready to roll.
Filling Substitute: A traditional blend of beef and pork is ideal, but you can use all beef, or a mix with ground turkey if you prefer.
Sauce Tip: Taste the sauce before pouring it over the rolls. Adjust the sugar or lemon juice to your preference for the perfect sweet-tangy balance.
Make-Ahead: Assemble the rolls and sauce a day in advance. Cover and refrigerate, then bake the next day, adding a few extra minutes to the cooking time since you’ll be starting from cold.

Serve with a side of mashed potatoes, crusty bread for soaking up the sauce, or a simple cucumber salad to cut through the richness.
Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often taste even better the next day!