Preparation Steps

• Preheat oven to 375°F (190°C).
• Carefully remove the core from the cabbage. Place the whole cabbage in a large pot of boiling salted water and cook for 8-10 minutes, or until the leaves are pliable. Remove from water and let cool slightly. Gently separate the leaves.
  1 large cabbage
• In a large bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, salt, and pepper. Mix well.
  1 large cabbage
• Place a portion of the meat mixture onto the center of each cabbage leaf. Fold the sides of the leaf inward, then roll up from the bottom to enclose the filling.
• In a 9x13 inch baking dish, combine the diced tomatoes, beef broth, and brown sugar. Stir well.
  1 large cabbage
• Arrange the stuffed cabbage rolls seam-side down in the baking dish over the sauce.
• Cover the baking dish with foil and bake for 45 minutes. Remove foil and bake for another 15 minutes, or until the cabbage is tender and the sauce is bubbling.
• Let stand for a few minutes before serving.