1-First Step: Core the cabbage deeply with a knife to loosen leaves. Boil 8-10 cups water with 1 tbsp salt and 1 tbsp vinegar. Submerge cabbage, cover, and simmer 5-10 minutes. Peel off 12-15 outer leaves as they soften every 2 minutes using tongs. Cool in ice water 5 minutes, then pat dry. This takes 15 minutes and ensures pliable leaves for neat rolls, perfect for this easy cabbage rolls recipe.

2-Second Step: Cook 1/2 cup uncooked rice per package to yield about 1 1/2 cups. In a bowl, combine 1 lb ground beef, cooked rice, 1 finely chopped medium onion, 1 egg, 2 tsp salt, 1 tsp pepper, and 2 minced garlic cloves. Mix by hand until even. For vegetarian cabbage rolls, use cooked lentils here. Let rest 10 minutes for flavors to blend.

3-Third Step: Lay a cabbage leaf flat, cut out thick vein if needed. Place 2-3 tbsp filling at the base, fold sides in, and roll tightly like a burrito. Tuck ends securely. Repeat for 12-15 rolls. This stuffed cabbage technique prevents leaks during baking.

4-Fourth Step: Blend 28 oz crushed tomatoes, 1 cup beef broth, 2 tbsp tomato paste, 1 tbsp lemon juice, and 1 tsp sugar. Taste and adjust salt. For low-calorie versions, use less paste. Pour half into a 9×13 baking dish.

5-Fifth Step: Arrange rolls seam-side down in the dish, snugly. Cover with remaining sauce. Cover with foil and bake at 350°F for 1.5 hours. Uncover and bake 30 more minutes until sauce thickens and rolls reach 160°F internally. Total time: 2 hours. For oven baked cabbage rolls, this method shines.

6-Final Step: Rest 10 minutes. Spoon sauce over rolls. Garnish with parsley. Pair with sides for a full meal. This traditional cabbage rolls recipe reheats well, flavors deepen overnight. Adapt for instant pot cabbage rolls by pressure cooking 25 minutes after sauteing.