. In a separate bowl, combine the crushed tomatoes, tomato sauce, sugar, lemon juice, oregano, paprika, salt, and pepper. Stir everything together until it’s well combined. Taste and adjust seasoning as needed.
5. Cook the Cabbage Rolls
. In a large, deep pot or Dutch oven, place a thin layer of the prepared tomato sauce on the bottom of the pan.
Carefully arrange the stuffed cabbage rolls seam side down in the pot, fitting them tightly together to prevent them from . . unrolling during cooking.
. Pour the remaining tomato sauce over the cabbage rolls, covering them completely. If needed, add a bit of water to ensure the rolls are submerged.
. Cover the pot with a lid and bring the sauce to a simmer. Once it begins to simmer, lower the heat to medium-low and let the cabbage rolls cook for about 1 to 1.5 hours, until the cabbage is tender and the filling is cooked through. Occasionally check on the rolls and spoon some sauce over the tops to keep them moist.
6. Serve and Enjoy
. Once the cabbage rolls are fully cooked, carefully remove them from the pot using tongs or a slotted spoon. Serve them hot with extra sauce poured over the top, and garnish with fresh herbs, such as parsley or dill, if desired.
Tips for Making Perfect Stuffed Cabbage Rolls
. Don’t Overstuff: Be careful not to overstuff the cabbage rolls with filling. This can make them harder to roll and result in them breaking open during cooking. A small to medium amount of filling is perfect for each roll.
. Add a Little Acid: The sugar and lemon juice in the sauce balance out the acidity of the tomatoes. If you prefer a bit more tang, add a splash of vinegar or a few more squeezes of lemon juice.
. Use a Dutch Oven: If you have a Dutch oven, it’s perfect for cooking stuffed cabbage rolls because it distributes heat evenly and can hold the rolls snugly in one layer.
. Make Ahead and Freeze: You can make these stuffed cabbage rolls in advance and freeze them. Simply assemble and roll the cabbage rolls, but don’t cook them. Freeze them on a baking sheet, then transfer them to a freezer-safe bag or container. When ready to cook, thaw the rolls overnight in the fridge, then cook as directed.
Serving Suggestions
